Polish Wafle Wafer Cookies

Polish Wafle Wafer Cookies

The Spruce / Eric Kleinberg

Prep: 20 mins
Cook: 75 mins
Total: 95 mins
Servings: 24 servings
Yield: 24 cookies
Nutrition Facts (per serving)
122 Calories
8g Fat
10g Carbs
2g Protein
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Nutrition Facts
Servings: 24
Amount per serving
Calories 122
% Daily Value*
Total Fat 8g 11%
Saturated Fat 5g 24%
Cholesterol 65mg 22%
Sodium 18mg 1%
Total Carbohydrate 10g 4%
Dietary Fiber 0g 1%
Total Sugars 5g
Protein 2g
Vitamin C 0mg 0%
Calcium 8mg 1%
Iron 1mg 3%
Potassium 25mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Mazurka wafers, which have the same name as a traditional Polish folk dance, are flat and crispy cookies (wafle) that are usually part of other richer desserts and act as layers between creamy and sugary fillings. There are other pastries and cakes by the same name, but of different appearance, that are commonly found in Catholic households during Easter to mark the end of the forty days of lent. One can understand the overly rich and sugary preparations that accompany these wafers being served after that time of reflection and repent.

Although their origin is uncertain, mazurkas of many types are found in all countries of Eastern Europe. It's thought the cookies came to Poland via the Turkish during the 17th century. Delicious on their own, these wafers are even better if sandwiched around a thin layer of honey, jam, or chocolate spread and sprinkled with confectioners' sugar.

These crispy wafer cookies need very few ingredients, which you might have in your pantry and are easily mixed. The batter of eggs, sugar, vanilla, clarified butter, and flour is cooked in a Polish wafer iron—if you don't have access to one a Scandinavian goro or krumkake iron will work perfectly. The cookies are then cooled off before assembling them in a cake, although nothing beats a fresh wafer with a cup of coffee or tea. These cookies are very fragile and can become soggy if not stored in an airtight container.

Ingredients

  • 6 large eggs, at room temperature, separated

  • 1 cup confectioners' sugar

  • 6 ounces clarified butter, divided

  • 1/2 teaspoon pure vanilla extract

  • 1 1/4 cups all-purpose flour

  • 3 tablespoons half-and-half, optional

Steps to Make It

  1. Gather the ingredients.

    Polish Wafle Wafer Cookies ingredients

    The Spruce / Eric Kleinberg

  2. In a standing mixer or big mixing bowl, cream the egg yolks with the confectioner's sugar until light in color.

    batter in a bowl

    The Spruce / Eric Kleinberg

  3. Stir 4 ounces of clarified butter and the vanilla extract into the egg yolk mixture. Mix well.

    batter in a bowl

    The Spruce / Eric Kleinberg

  4. Add the flour and beat vigorously until you get a batter that is thick in texture but pourable, like a pancake batter. If too thick, dilute with half and half, a spoonful at a time.

    batter in a bowl

    The Spruce / Eric Kleinberg

  5. In a medium bowl, whip egg whites to soft peaks.

    whipped egg whites in a bowl

    The Spruce / Eric Kleinberg

  6. Carefully fold egg whites into the prepared batter.

    batter in a bowl

    The Spruce / Eric Kleinberg

  7. Place the wafer iron over a gas or electric burner on medium heat. Brush with the remaining clarified butter and spoon in just enough batter to cover the surface.

    Polish Wafle Wafer Cookies cooking

    The Spruce / Eric Kleinberg

  8. Close the iron lid and cook for approximately 90 seconds. Flip and cook for an additional 90 seconds.

    Polish Wafle Wafer Cookies cooking in the iron

    The Spruce / Eric Kleinberg

  9. Carefully remove the cookie to a platter to cool. Repeat with remaining batter. Serve right away, or store tightly covered to avoid becoming soggy.

    Polish Wafle Wafer Cookies

    The Spruce / Eric Kleinberg

What is Clarified Butter?

Similar to ghee, but of a slightly different flavor, clarified butter is made by simmering unsalted butter and skimming the milk solids and water. The leftover golden-colored fat is clarified butter, great for cooking and sautéing as its smoke point is higher than regular butter. Ghee is further cooked, so although similar in principle, it has a nuttier flavor because it's been simmered for longer than plain clarified butter.

How to Assemble a Wafer Mazurka Torte or Filled Cookie

For an easy and delectable filled cookie made out of these sweet wafers you need just a few additional ingredients:

To make a sandwich cookie, spread one plain side of a wafer with the filling once the wafers are completely cool. Top with another wafer, plain side down. Dust with confectioners' sugar just before serving.

To use these cookies to build a torte of 6 to 8 layers, you need:

  • 1 cup of filling of your choice
  • 8 ounces of melted chocolate

Build the torte alternating cookies and filling, and then pour the melted chocolate over the top. When set, cut into small squares to serve.