STROOPWAFEL
The cafes of Brussels were-and still are-filled with pastries such as these decadent stroopwafels, sandwiched with caramel filling. Serving the tender cookies on top of a cup of steaming coffee makes the caramel gooey and even more irresistible. The sandwiches' sweetness is complemented by coffee's bitter flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 8 sandwiches
Number Of Ingredients 9
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.
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