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Category Snacks recipes
Servings 12
Time 2 hours approx

Cookbook | Ingredients | Recipes | Waffle | Snack

Two stroopwafels

A kind of Waffle, originating in The Netherlands, Stroopwafels are a morning or evening snack eaten with tea or coffee. They are slightly chewy in texture and made with different fillings and flavors. The following recipe has been adapted from the Diana Dessert recipe [1]

Ingredients[edit | edit source]

For the Waffles[edit | edit source]

  • 4 cups all-purpose flour
  • 1/2 tsp. ground cinnamon
  • 1/2 cup white sugar
  • 1 cup unsalted butter
  • 2 large eggs
  • 1 (.25 ounce) package active dry yeast
  • 1/2 cup warm water

For the filling[edit | edit source]

  • 1 1/2 cups packed brown sugar
  • 1 cup unsalted butter
  • 1 teaspoon ground cinnamon
  • 6 tablespoons dark corn syrup
  • 1/2 cup finely ground hazelnuts, optional*

Procedure[edit | edit source]

  1. Preheat a Pizzelle iron.

To make Waffles[edit | edit source]

Dissolve the yeast in the warm water. Add one cup of the 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.

To Make Filling[edit | edit source]

  1. In a saucepan boil the brown sugar, the remaining one cup of the butter, cinnamon, and dark corn syrup until it reaches the soft ball stage (234-240 degrees F 112 -115 degrees C).
  2. Stir in ground hazelnuts at this point, if using.

To Assemble[edit | edit source]

  1. Cut each waffle into two thin waffles and spread with filling.
  2. Repeat this process until all the filling is used.

Notes and variations[edit | edit source]

If using hazelnuts, remove skin, if possible.Grind hazelnuts in a food processor until they are ground to a fine powder.

Tips[edit | edit source]

Try eating your stroopwafel by resting it over a warm cup of coffee or tea. The steam will warm these up just right. Collect any remains of the waffles and let them cool. They can be served as "crumbs" and are usually also sold as such.