Stroopwafels
This is a Dutch favorite, though I've seen them recently at Starbucks (horribly overpriced, of course). If you don't have a "pizzelle" iron, don't despair. There's a super-easy shortcut: just buy waffle cookies at your supermarket (and Trader Joe's has some really fantastic cookies for sure). That's what I ended up doing, so don't think I am a whiz at pizzelle making! I halved this recipe, and was still able to have filling leftover when I made 12 cookies. I think this recipe is for filling full sized (6-8 inch) cookies. So plan on having quite a few cookies if you are using store bought cookies (3-4 inch). I found this recipe through google, and preferred it over the one already posted on Recipezaar, so here it is!
This is a Dutch favorite, though I've seen them recently at Starbucks (horribly overpriced, of course). If you don't have a "pizzelle" iron, don't despair. There's a super-easy shortcut: just buy waffle cookies at your supermarket (and Trader Joe's has some really fantastic cookies for sure). That's what I ended up doing, so don't think I am a whiz at pizzelle making! I halved this recipe, and was still able to have filling leftover when I made 12 cookies. I think this recipe is for filling full sized (6-8 inch) cookies. So plan on having quite a few cookies if you are using store bought cookies (3-4 inch). I found this recipe through google, and preferred it over the one already posted on Recipezaar, so here it is!
- Carbohydrate 64.1738542060903 g
- Cholesterol 155.650833402156 mg
- Fat 34.2234437764788 g
- Fiber 1.42007501634257 g
- Protein 6.95753208885616 g
- Saturated Fat 20.8636737248583 g
- Serving Size 1 1 -24 serving(s) (149g)
- Sodium 581.684500677781 mg
- Sugar 62.7537791897477 g
- Trans Fat 2.73787404365412 g
- Calories 584 calories
Step-by-step
- Preheat a pizzelle iron.
- To Make Waffles: Dissolve the yeast in the warm water. Cut butter into the flour. Mix in the sugar, cinnamon, eggs and yeast mixture. Mix well and set aside to rise for 30 to 60 minutes.
- Roll dough into 12 small balls; Squeeze each ball into the preheated pizzelle iron and bake for about 30 seconds.
- Cut the waffles into two thin waffles and spread with filling.
- To Make Filling: In a saucepan boil the brown sugar, the remaining one cup of the butter, cinnamon (this is a must-have ingredient), and dark corn syrup until it reaches the soft ball stage (234-240degreesF, 112-115degreesC), stirring constantly.
- To Assemble: Cut each waffle (only if home-made waffles) into 2 thin waffles and spread with filling. Repeat this process until all the filling is used. If using store bought, simply spread about 1 tablespoon of filling on one waffle cookie, let it cool about 1 minute, and squeeze a second cookie on top.
- Makes 12 servings (more if using store-bought). Best if eaten after they've cooled, less messy that way!
- Tip: Try eating stroopwafel by resting it over a warm cup of coffee or tea -- the steam will warm these up just right.
My Stroopwafel Journey: From Dutch Delight to Kitchen Experiment
Stroopwafels. The name itself conjures images of cozy cafes, steaming mugs of coffee, and a delicate, caramelized sweetness. I first encountered these delightful Dutch treats at a rather unexpected place: Starbucks. While undeniably delicious, the price tag was enough to make my eyes water. That’s when I decided to embark on my own stroopwafel adventure, a journey that proved to be both rewarding and surprisingly simple.
My initial attempts involved a valiant – and ultimately unsuccessful – attempt to use a pizzelle iron. Let’s just say my waffles were more…rustic… than refined. Luckily, a quick trip to the supermarket provided a shortcut: pre-made waffle cookies. These little discs were perfect for my experiment. This recipe is adapted, halved even, to fit those small store bought cookies.
The magic of the filling: This, my friends, is where the real magic happens. The recipe involves a simple yet surprisingly effective combination of brown sugar, butter, cinnamon (an absolute must!), and dark corn syrup. The process of cooking this mixture to the "soft ball" stage is key; it transforms the ingredients into a luscious, caramel-like spread that perfectly complements the crispness of the waffles. I discovered that a little patience is key here; constant stirring ensures an even consistency. And trust me, the aroma alone is enough to make your mouth water.
The assembly process couldn’t be simpler. For store bought, it's a matter of spreading a dollop of the warm filling between two cookies, letting them cool slightly to set and that's it. Easy peasy. Once assembled, let them cool further; this improves the overall texture, making them less messy and, dare I say, even more enjoyable to eat.
Beyond the Bite: A Stroopwafel Experience. These aren't just cookies, they’re an experience. The contrast between the crisp, slightly sweet waffle and the rich, gooey caramel filling is exquisite. And there's a fun trick that elevates the whole experience: place your stroopwafel atop a warm cup of coffee or tea. The steam gently warms the filling, creating a delightful moment of warmth and flavor.
More than just a snack. These are amazing little treats for any time of day. Perfect alongside coffee for a sophisticated afternoon treat, a delightful snack when working from home, or even a sweet reward after a long day. I've even been known to pack a few in my lunchbox for a special midday pick-me-up. The possibilities are endless!
My stroopwafel journey has been a testament to the joy of simple things. With minimal effort and readily available ingredients, I can now enjoy the taste of the Netherlands whenever my heart desires. This simple recipe has become one of my go-to recipes for satisfying a sweet tooth. I hope it becomes yours too!
