Stroopwaffels Ii Recipes

DUTCH STROOPWAFELS

Steps:

• For the waffles: Place the warm milk in a small bowl and whisk the yeast into the milk. Allow the mixture to sit until bubbly, about 5 minutes.
• Put the flour, granulated sugar, cinnamon and salt in a food processor and pulse until the ingredients are combined. Add the butter and pulse until it resembles coarse meal. Add the eggs and the yeast mixture, and pulse to combine. Turn the dough onto a lightly floured surface and knead just until the dough comes together in a nice ball, 5 to 7 times. Set aside to rest for 45 minutes.
• Preheat a waffle cone iron on the medium-high setting. Form the dough into 16 equal balls, about 2 1/2 ounces each. Flatten 1 ball until it just forms a disk and place in the waffle cone iron. Shut the iron lid but don't clamp closed. Bake until crisp and golden, occasionally pressing down on the iron lid, 1 to 2 minutes. While the waffle is still warm, cut out a circle using a 4 1/2-inch round cutter, and then split the waffle horizontally using a knife. You should have 2 thin waffle halves. (If you wait until the waffle is cool it will be harder to cut.)
• For the filling: Combine the molasses, brown sugar, corn syrup, butter and cinnamon in a small saucepan over medium heat, and bring to a boil. Bring to the soft-ball stage (235 to 240 degrees F on a candy thermometer), stirring constantly, 8 to 10 minutes. Pour into a heat-resistant glass measuring cup and allow the mixture to cool until it thickens but is still spreadable, about 10 minutes. (If the filling gets too thick, rewarm in the microwave at 30-second intervals until the desired consistency is achieved.) Spread 2 tablespoons of filling on the cut side of a waffle and top with the other half. Allow the cookies to cool completely.
• Cut into shapes using a cookie cutter, or cut into wedges if desired. Mix confectioners' sugar and cinnamon together in a small bowl, and sprinkle it on top of the stroopwafels.
• From Food Network Kitchen

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.

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.

STROOPWAFEL TRIFLE

Steps:

• 1. Finely chop the Stroopwafels.
• 2. Beat the egg yolks with half of the sugar until fluffy.
• 3. Whip the cream with the rest of the sugar until stiff.
• 4. Mix the egg yolks with the mascarpone and cocoa powder until smooth. Carefully fold in the whipped cream.
• 5. Spoon a layer of Stroopwafel crumbs into the bottom of the glasses, spoon a layer of mascarpone on top, then some raspberries, another layer of mascarpone and finish with a layer of Stroopwafel crumbs.

STROOPWAFELS (2) NO YEAST REQUIRED

Steps:

• Knead all the wafter ingredients together and make into little balls.
• Place balls into wafer iron and bake for about 30 seconds.
• Put onto a board and cut in half so that you get two wafers.
• Note: if the wafers are baked too long you won't be able to seperate them, but take care not to under-cook them either.
• Put all the syrup ingredients into a cooking pan and mix until you get a substance that can be spread.
• Don't make it too thin or it will run out of the wafers.
• When filling the wafers keep stirring and to keep it smooth you can keep the pot on a (candle lit) teapot warmer.
• Put the syrup between the wafers.
• It's possible to store these in the freezer.

STROOPWAFFELS I

Steps:

• Dissolve the yeast in the warm water.
• Cut 1cup of the butter into the flour. Mix in the sugar, eggs and yeast mixture. Mix well and set aside to rise for 30 to 60 minutes.
• Roll dough into balls and bake in a pizelle iron.
• To Make Filling: In a saucepan boil the brown sugar, 1 cup of the butter, cinnamon and dark corn syrup until it reaches the soft ball stage (234-240 degrees F 112 -115 degrees C).
• Split waffles in half and spread cut sides with the warm filling. Then put the halves back together.

STROOPWAFEL

Steps:

• Heat a nonstick pizzelle iron. In a large bowl, sift together flour, baking powder, and salt; set aside.
• In another large bowl, whisk eggs. Slowly add sugar, and continue mixing until well blended. Whisk in vanilla and lemon extracts. Slowly add cooled butter in a steady stream, whisking continuously until batter is smooth.
• Slowly add flour mixture, and keep whisking until flour is completely incorporated into batter. Do not overmix.
• Fill a pastry bag fitted with a #4 Ateco plain tip with batter. Pipe 1 1/2 tablespoons batter in a circle around the center of each pattern on the heated pizzelle iron. Close and seal with clasp. Cook until golden brown, 50 to 60 seconds. Using a small spatula, release and remove cookies, and transfer to a wire rack until cool.
• Using kitchen shears, carefully trim each cookie to the original shape of the pattern, removing any excess around edges. Spread 1 1/2 tablespoons caramel on half the cookies, then sandwich with remaining cookies, pressing gently to evenly spread caramel. Filled cookies can be stored in an airtight container at room temperature up to 3 days.

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.