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    You are in: Home / Recipes / Stroopwafels Recipe
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    Stroopwafels

    Stroopwafels. Photo by Chef #1802360927

    1/7 Photos of Stroopwafels

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    45 mins

    0 mins

    Silke #2's Note:

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    Waffle cookies

    Filling

    Directions:

    1. 1
      Preheat a pizzelle iron.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.
    6. 6
      Makes 12 servings (more if using store-bought). Best if eaten after they've cooled, less messy that way!
    7. 7
      Tip: Try eating stroopwafel by resting it over a warm cup of coffee or tea -- the steam will warm these up just right.

    Ratings & Reviews:

    • on January 29, 2012

      55

      These are one of my favorite European treats. I finally got a mini waffle cone maker to try and make them myself. This recipe was excellent. The caramel filling was perfect.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 24, 2010

      great!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 14, 2009

      55

      made these last night for a friend whos been craving the real thing all week. She said they tasted exactly like the real ones! Couldn't find a pizelle maker, but found the cookies at Trader Joes, great price. So Yummy and easy. The caramel didn't turn out just right, may not have cooked it long enough. Next time I am planning on trying to melt caramels instead and add cinnamon to the mix. Thank you for posting this recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Stroopwafels

    Serving Size: 1 (72 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 602.9
     
    Calories from Fat 287
    47%
    Total Fat 31.9 g
    49%
    Saturated Fat 19.7 g
    98%
    Cholesterol 112.3 mg
    37%
    Sodium 40.7 mg
    1%
    Total Carbohydrate 75.4 g
    25%
    Dietary Fiber 1.4 g
    5%
    Sugars 37.8 g
    151%
    Protein 5.9 g
    11%

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