Best Stroopwafels Recipes

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.

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

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.

STROOPWAFELS WITH TREACLE

Steps:

• Combine flour, 1 cup melted butter, white sugar, milk, egg, and yeast in a large bowl. Knead until dough is smooth and elastic. Cover loosely with plastic wrap and let rise, about 45 minutes.
• Heat treacle, brown sugar, 1/4 cup butter, and cinnamon in a small saucepan over medium heat until melted together, 3 to 5 minutes. Mix well until filling is smooth.
• Preheat a shallow waffle iron according to manufacturer's instructions.
• Knead dough briefly and divide it into balls about 1 1/2 inches in diameter, or as needed to fit your waffle iron.
• Bake 1 ball of dough the preheated iron until golden brown and iron stops steaming, 30 seconds to 1 minute. Remove with a cake spatula. Press down with a round cutter to trim edges for a perfect circle. Carefully slice horizontally into 2 rounds while still hot. Spread 1 to 2 tablespoons of the filling on each round and sandwich together. Repeat with remaining dough.

STROOPWAFELS

Steps:

• Preheat a pizzelle iron.
• To Make Waffles: Dissolve the yeast in the warm water. Cut 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. Cut the waffles into two thin waffles and spread with filling.
• To Make Filling: In a saucepan boil the brown sugar, the remaining one cup of the butter, cinnamon (this is a must-have ingredient), and dark corn syrup until it reaches the soft ball stage (234-240°F, 112-115°C), stirring constantly.
• To Assemble: Cut each waffle (only if home-made waffles) into 2 thin waffles and spread with filling. Repeat this process until all the filling is used. If using store bought, simply spread about 1 tablespoon of filling on one waffle cookie, let it cool about 1 minute, and squeeze a second cookie on top.
• Makes 12 servings (more if using store-bought). Best if eaten after they've cooled, less messy that way!
• Tip: Try eating stroopwafel by resting it over a warm cup of coffee or tea -- the steam will warm these up just right.

STROOPWAFELS (SYRUP WAFFELS)

Steps:

• Dissolve the yeast in warm water.
• Cut the butter into the flour.
• Add the sugar, eggs, and yeast and mix well.
• Set aside for 30-60 minutes.
• Roll into balls and cook in a pizelle iron.
• Boil the syrup ingredients in a heavy bottom saucepan and boil until the syrup is at the soft ball stage.
• Split the waffles in half, spread the cut side with syrup, and then place the halves back together.

STROOPWAFELS

Steps:

• The secret of the stroopwafel is divided into two parts. One half of the secret is that you can handle hot waffles only. Otherwise they will break. The other half is that byou should mix the butter and sugar through the syrup, this will make it stiffer and yet still be sticky. The preparation consists of two parts: the baking of the wafers and the filling. Wafels: Make from the cake ingredients a pastry. Do this with your hands. Let the dough rise for 45 minutes, the best is on a wet-warm place. Mix it again and then divide the dough into small balls of the size of a solid marble. Filling: Heat the syrup and mix the other ingredients through it. Put a ball of dough in a waffle-iron and bake it on both sides done. Get it out with a knife from the waffle iron and cut the waffle open when it is still hot. Wait not to long, because then you will break the wafer. Spread one half with the filling and press the other half on it. To ensure that you are not fast enough for the wafers to cut it open, it is better to do it with someone together. That is also much more fun