Best Stroopwafel Recipes

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.

CARAMEL FOR STROOPWAFEL

Steps:

• In a small, deep saucepan, combine sugar, corn syrup, lemon juice, and 1/4 cup water; place over medium heat. Gently swirl until sugar dissolves. Without stirring, cook mixture until dark amber in color, swirling pan carefully while cooking, about 10 minutes.
• Reduce the heat to low, and slowly add cream, stirring with a wooden spoon. Be careful; the hot caramel will splatter when the cream is added. Add vanilla bean and butter, and stir until smooth.
• Pass sauce through a fine strainer into a bowl, and set aside to cool until a warm, pourable consistency, 35 to 45 minutes (120 to 140 degrees).

STROOPWAFEL

Steps:

• In a large bowl, mix together melted butter, flour, sugar, yeast, milk and egg to combine. Pour out onto a lightly floured surface and knead for a few minutes. Allow to rise for 45 minutes. Make the filling by mixing the butter, corn syrup, brown sugar, cinnamon together in a medium saucepan over medium heat, stirring to combine. Set aside. Preheat your pizzelle or waffle iron. Knead the dough briefly and divide the into 2 inch balls, or larger depending on the size of your waffle iron pattern. Place the balls of dough into the preheated iron and cook until golden brown. Cut excess dough away with a cookie or other cutter or with a knife, and then split it open while still warm. Spread filling on one half, and then top with the other half and sandwich together.

CHOCOLATE-COVERED VALENTINE'S DAY STROOPWAFEL CUPCAKES

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box for 24 cupcakes. Divide batter evenly among muffin cups (about two-thirds full).
• Bake 14 to 19 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Meanwhile, in small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 minute; stir. If necessary, continue microwaving and stirring in 15-second intervals until melted and smooth. Dip half of each stroopwafel into chocolate. Place on parchment-covered cookie sheet. Immediately sprinkle stroopwafels with some of the sprinkles. Refrigerate about 10 minutes or until coating is set.
• In large bowl, beat cream cheese, butter, vanilla and 1 teaspoon of the milk with electric mixer on high speed until fluffy. Reduce speed to low; gradually add powdered sugar. Increase speed to medium, beating until smooth and fluffy. If frosting is too thick, add more milk, 1 teaspoon at a time, until desired consistency.
• Place frosting in large resealable freezer bag. Cut off one bottom corner to make 1-inch opening. Pipe frosting in circular motion over cupcakes. Top with a stroopwafel. Store covered in refrigerator.