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!
Provided by Silke 2
Categories Dessert
Time 45m
Yield 12-24 serving(s)
Number Of Ingredients 11
Steps:
- 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 (234-240°F, 112-115°C), 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.
Nutrition Facts : Calories 602.9, Fat 31.9, SaturatedFat 19.8, Cholesterol 112.3, Sodium 40.7, Carbohydrate 75.5, Fiber 1.5, Sugar 37.8, Protein 6
STROOPWAFFELS I
A wonderful very-difficult-to-find Dutch recipe from a Dutch friend of mine. Delicious and addicting.
Provided by Julie Stokes
Categories World Cuisine Recipes European Dutch
Yield 12
Number Of Ingredients 10
Steps:
- Dissolve the yeast in the warm water.
- Cut 1cup of the butter into the flour. Mix in the sugar, eggs and yeast mixture. Mix well and set aside to rise for 30 to 60 minutes.
- Roll dough into balls and bake in a pizelle iron.
- To Make Filling: In a saucepan boil the brown sugar, 1 cup of the butter, cinnamon and dark corn syrup until it reaches the soft ball stage (234-240 degrees F 112 -115 degrees C).
- Split waffles in half and spread cut sides with the warm filling. Then put the halves back together.
Nutrition Facts : Calories 602.4 calories, Carbohydrate 75.3 g, Cholesterol 112.3 mg, Fat 32 g, Fiber 1.3 g, Protein 5.9 g, SaturatedFat 19.8 g, Sodium 253.9 mg, Sugar 37.9 g
DUTCH STROOPWAFELS
These buttery cookies are a Dutch classic, often sold as a quick snack on the street. They come from the same town as Gouda cheese does, but this Dutch treat is strictly cheese-free.
Provided by Food Network Kitchen
Time 2h25m
Yield Makes: 12 large stroopwafels (96 small wedges)
Number Of Ingredients 15
Steps:
- For the waffles: Place the warm milk in a small bowl and whisk the yeast into the milk. Allow the mixture to sit until bubbly, about 5 minutes.
- Put the flour, granulated sugar, cinnamon and salt in a food processor and pulse until the ingredients are combined. Add the butter and pulse until it resembles coarse meal. Add the eggs and the yeast mixture, and pulse to combine. Turn the dough onto a lightly floured surface and knead just until the dough comes together in a nice ball, 5 to 7 times. Set aside to rest for 45 minutes.
- Preheat a waffle cone iron on the medium-high setting. Form the dough into 16 equal balls, about 2 1/2 ounces each. Flatten 1 ball until it just forms a disk and place in the waffle cone iron. Shut the iron lid but don't clamp closed. Bake until crisp and golden, occasionally pressing down on the iron lid, 1 to 2 minutes. While the waffle is still warm, cut out a circle using a 4 1/2-inch round cutter, and then split the waffle horizontally using a knife. You should have 2 thin waffle halves. (If you wait until the waffle is cool it will be harder to cut.)
- For the filling: Combine the molasses, brown sugar, corn syrup, butter and cinnamon in a small saucepan over medium heat, and bring to a boil. Bring to the soft-ball stage (235 to 240 degrees F on a candy thermometer), stirring constantly, 8 to 10 minutes. Pour into a heat-resistant glass measuring cup and allow the mixture to cool until it thickens but is still spreadable, about 10 minutes. (If the filling gets too thick, rewarm in the microwave at 30-second intervals until the desired consistency is achieved.) Spread 2 tablespoons of filling on the cut side of a waffle and top with the other half. Allow the cookies to cool completely.
- Cut into shapes using a cookie cutter, or cut into wedges if desired. Mix confectioners' sugar and cinnamon together in a small bowl, and sprinkle it on top of the stroopwafels.
- From Food Network Kitchen
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STROOPWAFELS RECIPE - KING ARTHUR BAKING
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- In a medium-sized bowl, whisk together the flour, cinnamon and baking powder, then stir these dry ingredients into the egg mixture., Fold in the vanilla and melted butter.
- Cook in a mini-pizzelle iron according to the manufacturer's directions., To make the filling: Combine the water, sugar, butter and syrup in a medium-sized saucepan, stir over low heat until the sugar dissolves, then cover the pot and boil the mixture for 3 minutes., Add the cinnamon, and continue to boil until the syrup reaches "soft ball stage" (234°F to 240°F on a candy or instant-read thermometer)., Remove the saucepan from the heat, and allow the mixture to cool for about 10 minutes., Place one teaspoonful of filling (more for larger cookies) onto a cookie., Top with a second cookie, pressing together to spread the filling.
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