Stroopwafels With Treacle Recipes

STROOPWAFFELS II

Steps:

• Preheat a non-sitck pizzelle iron. Sift together the flour, baking powder and salt; set aside.
• In large bowl, whisk together the eggs and 3/4 cup sugar until well blended. Whisk in the vanilla and lemon extracts. Slowly pour in the melted butter while whisking briskly then slowly mix in the dry ingredients.
• Spoon or pipe 1 1/2 tablespoons of batter onto the preheated pizzelle iron. Close the lid and seal with the clasp. Cook for 50 to 60 seconds before removing with a small spatula. Cool on wire racks.
• To make the caramel glaze: In a small saucepan combine remaining 1 cup of sugar with corn syrup and lemon juice. Cook over medium heat without stirring until the mixture reduces to an amber colored syrup. Reduce heat and quickly whisk in the heavy cream 1 tablespoon at a time. Strain the caramel sauce if necessary and transfer to a bowl to cool. Spread caramel sauce between cookies to form sandwiches.

STROOPWAFELS

Steps:

• In a large bowl, mix together the flour, melted butter, sugar, yeast, milk and egg. When the dough becomes to stiff to stir, turn out onto a floured surface and knead by hand for a few minutes. Set aside to rise for 45 minutes.
• To make the filling, heat the molasses, brown sugar, remaining butter and cinnamon in a saucepan over medium heat. Stir to blend, and set aside.
• Preheat a pizzelle iron. Knead the dough briefly, and divide the dough into 2 inch balls, or a size compatible with your pizzelle iron pattern. Press the balls in the preheated iron, and cook until the iron stops releasing steam, or until the waffles are golden brown.
• Carefully remove with a knife or spatula, and split in half horizontally (like pocket bread) while they are still warm. Don't wait too long, otherwise they will break. Spread filling on the insides, and put the halves back together.

EASY STROOPWAFELS

Steps:

• Making the dough
• In the stand mixer with the paddle attachment, cream together the butter, cinnamon, and sugar. You may have to scrape down the sides of the bowl.
• Once creamed, add the milk, and yeast, and combine.
• Scrape down the sides of the bowl, then add the egg, and let the mixer run for another minute or so. While the mixer is running, mix the salt through the flour.
• Add the flour, and let it mix, until no dough is sticking to the sides of the mixing bowl anymore.
• On a floured surface, knead the dough for a few minutes.
• Cut the dough into 50g balls, and put them on a cookie sheet. Cover with cling film, and let them sit in a warm spot for at least 45 minutes, up to an hour.
• Making the syrup
• In a heavy-bottomed saucepan, over medium-low heat, mix all the syrup ingredients together, and keep stirring until the butter and sugar are melted, and there are no visible sugar crystals. For me, I can tell it's done when the syrup hits a gentle boil (just a few bubbles around the edges of the pan). When done, turn off the heat.
• Put a glass bowl over a pan with simmering water, and pour the syrup in the bowl. It'll keep the syrup liquid enough to spread, without the risk of burning the sugar.
• Making the stroopwafels
• Note, if your dough has softened from the warmth in your kitchen, you can pop it in the fridge for 10 minutes before making the stroopwafels. If you are using the Palmer Belgian Cookie Iron (Thin): Careful! The metal gets hot! Only touch the black handles! Preheat the iron for 15 minutes While this iron can make two stroopwafels at a time, I recommend doing only one at a time. Lightly butter the waffle iron (top and bottom), and add a ball of dough. Close the lid slowly, and latch the handles together. Let it cook for approximately 60-70s. There will be steam escaping from the waffle iron, and it'll get visibly less around the 60-70s mark; that's your mark it's done. Stroopwafels burn quickly, so it's better to err on the side of caution. You can always close the lid again if the waffles are still too light. You're aiming for a nice golden brown. If you are using the Brentwood Waffle Cone Iron: Careful! The unit gets hot on the outside, and there are no stay-cool handles. I use a potholder when handling this iron. Set the heat setting to "max," and wait until the "ready" light comes on. Add a ball of dough, a bit closer to the front. Slowly close the lid, until the grey plastic clip can latch close. Then, unlatch it, and ease it up a bit. Cook the stroopwafel for 90-120s, until the darkest area is a nice golden brown. (The Brentwood heats a little less even, so you won't get even coloring.)
• Using the cookie cutter, trim the uneven edges off. The trimmings are delicious, just save them in a bowl!
• Lay the waffle on the corner of a cutting board, and carefully insert a sharp paring knife in it, parallel to the board (you're going to split this waffle into two, making two thin cookies) The trick is to use one hand to rotate the waffle and make just a sawing motion with the knife. (The knife never moves to the left or right, just back-and-forth) I use a folded-up piece of paper towel on top of the waffle to rotate it; it prevents my hand from getting burnt.
• Put some syrup on the spatula, and spread it on one of the waffle halves. Leave a little bit of space around the edge.
• Carefully place the other half on top, and press them together, until there's a little bit of syrup peeking out from the edges. Put the stroopwafel on a plate to cool. If you want to try it right away, give it a minute to let the syrup and waffle cool down enough.
• Repeat this for the rest of the balls of dough. You don't have to butter the waffle iron after the first waffle has been made in it.
• What to do with the trimmings
• The trimmings are delicious... either on their own, or just drizzled with a little bit of leftover syrup.