photo by Maxey2012
- Ready In:
- 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.
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!
The flavoring was great! It brought me back to Holland! For this recipe, I divided the dough into much smaller pieces ( I can't remember if it was 24 or 48, but the 12th portions were huge). I also used an ice cream cone waffle iron and it worked great. I froze the dough balls and used them 3 days later - still delicious! However, the caramel was grainy after being in the fridge for a few days... so I brought it to a boil to make it smooth again, but that didn't work. So freezing the dough is fine, but I recommend making the caramel fresh. Be sure to bring it to softball stage - don't overdo it or underdo it. Fantastic recipe. I'll be looking for this next time I want to make stroopwafels!
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