STROOPWAFELS
Dutch stroopwafels (translation: molasseswaffles) Foreign people love them, so I translated this Dutch recipe to English.
Provided by Marshmallow87
Categories World Cuisine Recipes European Dutch
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 622 calories, Carbohydrate 99.8 g, Cholesterol 75.2 mg, Fat 23.4 g, Fiber 1.5 g, Protein 5.7 g, SaturatedFat 14.4 g, Sodium 190.3 mg, Sugar 59.4 g
MARTHA'S STROOPWAFELS
Often sold as street snacks in Holland, stroopwafels come from the same town famous for Gouda cheese. They're a decadent treat made from two waffle cookies sandwiched together with caramel.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 12
Number Of Ingredients 14
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
This is a Dutch favorite, though I've seen them recently at Starbucks (horribly overpriced, of course). If you don't have a "pizzelle" iron, don't despair. There's a super-easy shortcut: just buy waffle cookies at your supermarket (and Trader Joe's has some really fantastic cookies for sure). That's what I ended up doing, so don't think I am a whiz at pizzelle making! I halved this recipe, and was still able to have filling leftover when I made 12 cookies. I think this recipe is for filling full sized (6-8 inch) cookies. So plan on having quite a few cookies if you are using store bought cookies (3-4 inch). I found this recipe through google, and preferred it over the one already posted on Recipezaar, so here it is!
Provided by Silke 2
Categories Dessert
Time 45m
Yield 12-24 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 602.9, Fat 31.9, SaturatedFat 19.8, Cholesterol 112.3, Sodium 40.7, Carbohydrate 75.5, Fiber 1.5, Sugar 37.8, Protein 6
EASY STROOPWAFELS
Learn how to make stroopwafels, delicious Dutch cookies filled with a delectable syrup. This stroopwafel recipe is one of my most requested recipes, and I have made a version that is easy to make. Enjoy a warm stroopwaffle with a hot cup of coffee or tea, or just by itself. The syrup with just a hint of cinnamon is perfectly kept between two deliciously thin waffles! They can be found anywhere, but none are better than fresh homemade stroopwafels.
Provided by Toine
Categories Cookie
Time 40m
Yield 10
Number Of Ingredients 17
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.
Nutrition Facts : Calories 288, Carbohydrate 39, Cholesterol 50, Fat 13.6, Fiber 1.1, Protein 3.8, SaturatedFat 8.3, ServingSize 1 Stroopwafel, Sodium 188, Sugar 15.3
More about "easy stroopwafels recipes"
STROOPWAFEL RECIPES FROM DAELMANS FOR TASTY SNACKS & MORE
From stroopwafels.com
5/5 (22)Total Time 1 hr 25 minsServings 10
- 1. To make the batter, mix all ingredients (except the Stroopwafels) in a bowl. The batter is sturdy, and becomes a little stronger if you let it rest in the fridge for a while. An hour is enough for this, but longer is also fine.
- 3. Heat a frying pan, but do not put butter or oil in it. Heat the pan well and then set it back to medium. Scoop 4 or 5 heaps of batter with a spoon into the pan and place some Stroopwafel pieces on each heap of batter.
- 4. After 1.5 to 2 minutes, try using a spatula to see if you can easily get under the pancake. If successful, turn the pancake over and let it bake for another minute or two. Serve with extra apple syrup or a scoop of vanilla ice cream on top. This way you can make a delicious dessert.
EASY STROOPWAFEL RECIPE: THE MUST-EAT SNACK IN …
From havehalalwilltravel.com
HOW TO MAKE STROOPWAFELS WITHOUT A PIZZELLE
From julieblanner.com
HOW TO MAKE AUTHENTIC STROOPWAFEL | TASTE OF HOME
From tasteofhome.com
DUTCH STROOPWAFELS (SYRUP WAFFLES) RECIPE - THE SPRUCE …
From thespruceeats.com
STROOPWAFELS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.3/5 (20)Total Time 1 hr 15 minsServings 30Calories 140 per serving
- In a medium-sized bowl, whisk together the flour, cinnamon and baking powder, then stir these dry ingredients into the egg mixture., Fold in the vanilla and melted butter.
- Cook in a mini-pizzelle iron according to the manufacturer's directions., To make the filling: Combine the water, sugar, butter and syrup in a medium-sized saucepan, stir over low heat until the sugar dissolves, then cover the pot and boil the mixture for 3 minutes., Add the cinnamon, and continue to boil until the syrup reaches "soft ball stage" (234°F to 240°F on a candy or instant-read thermometer)., Remove the saucepan from the heat, and allow the mixture to cool for about 10 minutes., Place one teaspoonful of filling (more for larger cookies) onto a cookie., Top with a second cookie, pressing together to spread the filling.
TRADITIONAL DUTCH STROOPWAFELS RECIPE - EASY RECIPES
From recipegoulash.cc
HOMEMADE STROOPWAFLES - EASY AUTHENTIC HOMEMADE - COOKIES …
From cookiesandcups.com
DUTCH STROOPWAFEL CUPCAKES {EASY RECIPE} - BY ANDREA JANSSEN
From byandreajanssen.com
EASY STROOPWAFELS | RECIPE | STROOPWAFEL RECIPE, DESSERT WAFFLES, …
From pinterest.com
EASY STROOPWAFELS | RECIPE IN 2022 | STROOPWAFEL, DUTCH COOKIES, …
From pinterest.com
HOW TO MAKE STROOPWAFELS: AN EASY RECIPE FOR DUTCH SYRUP WAFFLES
From youtube.com
SALTED CARAMEL STROOPWAFEL CHEESECAKE • RECIPE - DAELMANS …
From stroopwafels.com
DELICIOUS STROOPWAFEL DESSERTS • DAELMANS RECIPES
From stroopwafels.com
CARAMEL WAFFLES OR STROOPWAFEL RECIPE - EASY RECIPES
From recipegoulash.cc
RECIPES WITH STROOP CLUB STROOPWAFELS
From stroopclub.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love