Best Stroopwaffels I Recipes

EASY STROOPWAFELS

Steps:

• Making the dough
• In the stand mixer with the paddle attachment, cream together the butter, cinnamon, and sugar. You may have to scrape down the sides of the bowl.
• Once creamed, add the milk, and yeast, and combine.
• Scrape down the sides of the bowl, then add the egg, and let the mixer run for another minute or so. While the mixer is running, mix the salt through the flour.
• Add the flour, and let it mix, until no dough is sticking to the sides of the mixing bowl anymore.
• On a floured surface, knead the dough for a few minutes.
• Cut the dough into 50g balls, and put them on a cookie sheet. Cover with cling film, and let them sit in a warm spot for at least 45 minutes, up to an hour.
• Making the syrup
• In a heavy-bottomed saucepan, over medium-low heat, mix all the syrup ingredients together, and keep stirring until the butter and sugar are melted, and there are no visible sugar crystals. For me, I can tell it's done when the syrup hits a gentle boil (just a few bubbles around the edges of the pan). When done, turn off the heat.
• Put a glass bowl over a pan with simmering water, and pour the syrup in the bowl. It'll keep the syrup liquid enough to spread, without the risk of burning the sugar.
• Making the stroopwafels
• Note, if your dough has softened from the warmth in your kitchen, you can pop it in the fridge for 10 minutes before making the stroopwafels. If you are using the Palmer Belgian Cookie Iron (Thin): Careful! The metal gets hot! Only touch the black handles! Preheat the iron for 15 minutes While this iron can make two stroopwafels at a time, I recommend doing only one at a time. Lightly butter the waffle iron (top and bottom), and add a ball of dough. Close the lid slowly, and latch the handles together. Let it cook for approximately 60-70s. There will be steam escaping from the waffle iron, and it'll get visibly less around the 60-70s mark; that's your mark it's done. Stroopwafels burn quickly, so it's better to err on the side of caution. You can always close the lid again if the waffles are still too light. You're aiming for a nice golden brown. If you are using the Brentwood Waffle Cone Iron: Careful! The unit gets hot on the outside, and there are no stay-cool handles. I use a potholder when handling this iron. Set the heat setting to "max," and wait until the "ready" light comes on. Add a ball of dough, a bit closer to the front. Slowly close the lid, until the grey plastic clip can latch close. Then, unlatch it, and ease it up a bit. Cook the stroopwafel for 90-120s, until the darkest area is a nice golden brown. (The Brentwood heats a little less even, so you won't get even coloring.)
• Using the cookie cutter, trim the uneven edges off. The trimmings are delicious, just save them in a bowl!
• Lay the waffle on the corner of a cutting board, and carefully insert a sharp paring knife in it, parallel to the board (you're going to split this waffle into two, making two thin cookies) The trick is to use one hand to rotate the waffle and make just a sawing motion with the knife. (The knife never moves to the left or right, just back-and-forth) I use a folded-up piece of paper towel on top of the waffle to rotate it; it prevents my hand from getting burnt.
• Put some syrup on the spatula, and spread it on one of the waffle halves. Leave a little bit of space around the edge.
• Carefully place the other half on top, and press them together, until there's a little bit of syrup peeking out from the edges. Put the stroopwafel on a plate to cool. If you want to try it right away, give it a minute to let the syrup and waffle cool down enough.
• Repeat this for the rest of the balls of dough. You don't have to butter the waffle iron after the first waffle has been made in it.
• What to do with the trimmings
• The trimmings are delicious... either on their own, or just drizzled with a little bit of leftover syrup.

STROOPWAFFELS II

Steps:

• Preheat a non-sitck pizzelle iron. Sift together the flour, baking powder and salt; set aside.
• In large bowl, whisk together the eggs and 3/4 cup sugar until well blended. Whisk in the vanilla and lemon extracts. Slowly pour in the melted butter while whisking briskly then slowly mix in the dry ingredients.
• Spoon or pipe 1 1/2 tablespoons of batter onto the preheated pizzelle iron. Close the lid and seal with the clasp. Cook for 50 to 60 seconds before removing with a small spatula. Cool on wire racks.
• To make the caramel glaze: In a small saucepan combine remaining 1 cup of sugar with corn syrup and lemon juice. Cook over medium heat without stirring until the mixture reduces to an amber colored syrup. Reduce heat and quickly whisk in the heavy cream 1 tablespoon at a time. Strain the caramel sauce if necessary and transfer to a bowl to cool. Spread caramel sauce between cookies to form sandwiches.

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

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

STROOPWAFFELS I

Steps:

• Dissolve the yeast in the warm water.
• Cut 1cup of the butter into the flour. Mix in the sugar, eggs and yeast mixture. Mix well and set aside to rise for 30 to 60 minutes.
• Roll dough into balls and bake in a pizelle iron.
• To Make Filling: In a saucepan boil the brown sugar, 1 cup of the butter, cinnamon and dark corn syrup until it reaches the soft ball stage (234-240 degrees F 112 -115 degrees C).
• Split waffles in half and spread cut sides with the warm filling. Then put the halves back together.