Dutch · Dessert · Medium
Dutch Stroopwafel
Holland's caramel waffle cookie: two thin crisp waffles glued with gooey syrup, best warmed over a hot cup of coffee.
The whole recipe in 60 seconds
Dutch Stroopwafel, in 5 ideas
- Slice the waffles while piping hot; they shatter once cool
- A pizzelle iron is the traditional tool and worth borrowing
- Keep the filling warm so it spreads easily
- The coffee-cup warming trick is real: rest one on your mug for a minute
- They keep a week in an airtight tin
What you need
Ingredients
- 2 and 1/4 cups all-purpose flour
- 2 and 1/4 teaspoons instant yeast
- 1/2 cup warm milk
- 1/3 cup soft butter
- 1/4 cup granulated sugar
- 1 egg
- Pinch of salt
- For the filling: 1 cup brown sugar, 1/2 cup butter, 1/3 cup corn syrup or treacle, 1 teaspoon cinnamon
How to make it
Directions
- Mix the flour, yeast, milk, butter, sugar, egg, and salt into a soft dough. Knead 6 minutes and let rise 45 minutes.
- For the filling, melt the brown sugar, butter, syrup, and cinnamon together and keep warm.
- Divide the dough into 12 balls. Press each in a hot pizzelle or waffle cookie iron for about 1 minute until golden.
- Working quickly while hot, slice each waffle horizontally into two thin discs with a serrated knife.
- Spread the warm syrup filling on one half and sandwich with the other.
- Cool on a rack; they crisp as they cool.
Money saver. A pizzelle iron makes stroopwafels, pizzelles, and ice cream cones; one tool, many treats.