Stroopwafels

Stroopwafels are a kind of cookie, originating in The Netherlands. They are typically a morning or evening snack eaten with tea or coffee.

120 min · serves 12

Ingredients

• 1 package (¼ ounce) active dry yeast
• ½ cup warm water
• 4 cups all-purpose flour
• 1 cup unsalted butter
• ½ tsp ground cinnamon
• ½ cup white sugar
• 2 large eggs
• 1½ cups packed brown sugar
• 1 cup unsalted butter
• 1 tsp ground cinnamon
• 6 tbsp dark corn syrup
• ½ cup finely-ground hazelnuts, optional

Steps

1. Preheat a Pizzelle iron.
2. Dissolve the yeast in the warm water.
3. Add the butter to the flour, then mix in the sugar, cinnamon, eggs, and yeast mixture.
4. Mix well and set aside to rise for 30–60 minutes.
5. Roll dough into 12 small balls, squeeze each ball into the preheated pizzelle iron, and cook for about 30 seconds.
6. In a saucepan, cook the brown sugar, butter, cinnamon, and dark corn syrup until it reaches the soft ball stage (234–240°F or 112–115°C).
7. Stir in ground hazelnuts at this point, if using.
8. Cut each waffle into two thin layers and sandwich them with some filling.
9. Repeat this process until all the filling and waffles are used.

More recipes with yeast, flour, butter, cinnamon, eggs, brown sugar or corn syrup

Adapted from “Stroopwafels” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.