Stroopwafels
Stroopwafels are a kind of cookie, originating in The Netherlands. They are typically a morning or evening snack eaten with tea or coffee. They are slightly chewy in texture and made with different fillings and flavors. The following recipe has been adapted from the Diana Dessert recipe [1].
Total Time
About 2 hours
Servings
12
1 package (¼ ounce) active dry yeast
½ cup warm water
4 cups all-purpose flour
1 cup unsalted butter
½ tsp ground cinnamon
½ cup white sugar
2 large eggs
1½ cups packed brown sugar
1 cup unsalted butter
1 tsp ground cinnamon
6 tbsp dark corn syrup
½ cup finely-ground hazelnuts, optional
Preheat a Pizzelle iron.
Dissolve the yeast in the warm water.
Add the butter to the flour, then mix in the sugar, cinnamon, eggs, and yeast mixture.
Mix well and set aside to rise for 30–60 minutes.
30–60 minutes
Roll dough into 12 small balls, squeeze each ball into the preheated pizzelle iron, and cook for about 30 seconds.
30 seconds
In a saucepan, cook the brown sugar, butter, cinnamon, and dark corn syrup until it reaches the soft ball stage (234–240°F or 112–115°C).
Stir in ground hazelnuts at this point, if using.
Cut each waffle into two thin layers and sandwich them with some filling.
Repeat this process until all the filling and waffles are used.
- •If using hazelnuts, remove skin, if possible. Grind hazelnuts in a food processor until they are ground to a fine powder.
- •Try eating your stroopwafel by resting it over a warm cup of coffee or tea. The steam will warm these up just right.
- •Collect any remains of the waffles and let them cool. They can be served as "crumbs" and are usually also sold as such.