Popoques are bite-sized Armenian waffle cookies pressed into walnut shells and filled with a luscious dulce de leche and cream cheese frosting. These golden, crispy treats combine simple dough with an indulgent caramel cream filling, making them ideal for holiday gifting.
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Make the dough by mixing the eggs, sugar, butter, oil, baking soda, vinegar, and flour.
Divide the dough and roll it into ropes, then cut into equal pieces.
Roll each piece to form small balls.
Using a walnut-shaped waffle iron, press each ball to make walnut shape half shell cookies.
Make the frosting by creaming the butter and cream cheese together. Gradually mix in dulce de leche.
Fill each cookie shell half with the frosting and press two halves together to form a whole walnut shape.
Store filled popoques in an airtight container in the refrigerator for up to 5 days; unfilled cookie shells keep at room temperature for up to 1 week.
walnut-shaped waffle iron
A popoque is a traditional Armenian walnut-shaped waffle cookie made by pressing sweetened dough in a walnut-shaped waffle iron, then filling two halves with dulce de leche cream cheese frosting.
The walnut-shaped waffle iron is essential to the recipe's defining form. A standard waffle iron would change the texture and appearance significantly.
Roll dough into even small balls before pressing. Ensure the iron is properly heated and lightly oiled between presses to release the cookie shells cleanly.
Yes. Prepare the dulce de leche cream cheese frosting up to 2 days ahead and refrigerate. Fill the cookies within a few hours of serving for best texture.
Store filled popoques in an airtight container in the refrigerator for up to 5 days. Unfilled cookie shells can be stored in an airtight container at room temperature for up to 1 week.
