Prep 45 mins
Cook 0 mins
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!
- 4 cups all-purpose flour
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 cup granulated sugar
- 1 cup unsalted butter
- 2 large eggs
- 1 (1/4 ounce) package active dry yeast
- 1⁄2 cup warm water
- 1 1⁄2 cups packed brown sugar
- 1 cup unsalted butter
- 1 teaspoon ground cinnamon
- 6 tablespoons dark corn syrup
- 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.
Just made these. So far, so good! I ended up with 12, using the cookie dough recipe and our pizzelle maker. I had filling left over, enough for another six, so I'll make the dough stretch a bit more next time... should be good for a dozen and a half!
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.