Easy Stroopwafels Recipes

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.

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.

STROOPWAFELS

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.

MARTHA'S STROOPWAFELS

Steps:

• Wafels: Heat an electric nonstick waffle-cone iron. In a large bowl, whisk together flour, baking powder, and 1/4 teaspoon salt; set aside.
• In another large bowl, whisk together eggs. Whisk in sugar until well combined; whisk in extracts. While whisking, slowly add cooled butter in a steady stream until batter is smooth. Add flour mixture and whisk until thoroughly combined. Transfer batter to a large pastry bag fitted with a 1/2-inch round pastry tip. Pipe batter into a 2-inch circle in center of heated waffle-cone iron. Close lid and lock with clasp. Cook until golden brown, 1 1/2 to 2 minutes. Using a small offset spatula, remove waffle and immediately transfer to a cutting board. Using a 3 1/2-inch round cutter, cut out cookies; let cool completely on a wire rack.
• Caramel Filling: Combine sugar, corn syrup, and 1/4 cup water in a medium saucepan. Without stirring, cook, carefully swirling, until sugar dissolves. Without stirring, continue to cook, carefully swirling, until dark amber in color, about 10 minutes. Reduce heat to low and slowly add cream, stirring with a wooden spoon until combined. Add vanilla seeds, butter, and salt; stir until is smooth. Strain through a fine-mesh sieve into a bowl; set aside to cool slightly.
• Spread caramel filling onto bottoms of half the cookies, then sandwich with remaining cookies, pressing gently to spread filling to edges.