Stroopwafels
Stroopwafels are a kind of cookie, originating in The Netherlands. They are typically a morning or evening snack eaten with tea or coffee. Recipe source: “Stroopwafels”, Wikibooks Cookbook contributors, en.wikibooks.org, CC BY-SA 4.0 (adapted). Photo: Jacques Renier, Public domain, via Wikimedia Commons.
- Total time
- 120 min
- Servings
- 12
- Calories
- 604
- Protein
- 6g
Ingredients
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Step 1
Preheat a Pizzelle iron.
Step 2
Dissolve the yeast in the warm water.
Step 3
Add the butter to the flour, then mix in the sugar, cinnamon, eggs, and yeast mixture.
Step 4
Mix well and set aside to rise for 30–60 minutes.
Step 5
Roll dough into 12 small balls, squeeze each ball into the preheated pizzelle iron, and cook for about 30 seconds.
Step 6
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).
Step 7
Stir in ground hazelnuts at this point, if using.
Step 8
Cut each waffle into two thin layers and sandwich them with some filling.
Step 9
Repeat this process until all the filling and waffles are used.
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