Stroopwaffles

15m
Prep Time
30-45m
Cook Time
45m
Ready In

Recipe: #6169

August 11, 2012

Categories: Waffles



"These are little Dutch Caramel Waffle Cookies that you will find at coffee shops. The are made on a Pizzelle Iron. I make them for my husband and our son when they go backpacking for a little treat. Prep time does not include dough resting time of 60 minutes. And cooking time does not include time making waffles on iron."

Original is 25-35 servings

Nutritional

  • Serving Size: 1 (83.7 g)
  • Calories 307.6
  • Total Fat - 16.8 g
  • Saturated Fat - 10 g
  • Cholesterol - 111.4 mg
  • Sodium - 212.1 mg
  • Total Carbohydrate - 35.3 g
  • Dietary Fiber - 0.7 g
  • Sugars - 19.8 g
  • Protein - 4.8 g
  • Calcium - 20.6 mg
  • Iron - 0.6 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Dissolve yeast in warm water and 1/2 tsp of the sugar (wait to proof, get foamy, about 5 minutes).

Step 2

Whisk salt into flour. Cut 1 cup butter into flour with pastry blender till mealy. Mix in sugar, eggs and yeast mixture. Mix well. Set aside to rest 30-60 minutes in a warm place covered with a towel.

Step 3

Preheat Pizzelle Iron. Roll dough into balls the size of walnuts-in-the-shell. Place balls in center of pizzelle iron and press down but don't lock down, or they won't be able to rise. Bake in pizzelle iron 20-30 seconds or until golden brown. Remove to cooling racks. As soon as they are slightly cool, carefully split in half crosswise with a sharp knife so you have 2 cookie halves.

Step 4

For caramel filling, in a small saucepan, boil all ingredients on med-low till at soft-ball stage (235-240 degrees F. on a candy thermometer). Immediately remove from heat, and with a spoon, begin spreading caramel on 1/2 of each stroopwaffle and cover with the other 1/2 of cookie.

Step 5

If you like, you can dust them with powdered sugar, or drizzle them with chocolate. Wrap individually in plastic wrap.

Tips


  • Pizelle iron

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Make sure to use cold butter for the dough, as it helps the dough rise better.
  • It is important to use dark corn syrup for the caramel filling, as it adds a deeper flavor.

  • Substitute coconut oil for butter in the dough: Coconut oil is a healthier alternative to butter and will still provide a delicious flavor and texture to the dough.
  • Substitute maple syrup for dark corn syrup in the caramel filling: Maple syrup is a more natural sweetener and will provide a unique flavor to the caramel filling.

Chocolate Chip Caramel Filling Replace the caramel filling with a mixture of 1 cup brown sugar, 1 cup butter, 1 teaspoon cinnamon, 6 tablespoons dark corn syrup, and 1/2 cup of semi-sweet chocolate chips. Boil all ingredients on med-low until at soft-ball stage (235-240 degrees F. on a candy thermometer). Immediately remove from heat, and with a spoon, begin spreading the mixture on 1/2 of each stroopwaffle and cover with the other 1/2 of cookie.



Dutch Apple Cake - This classic Dutch dessert is the perfect accompaniment to Stroopwaffles. The sweet, cinnamon-spiced apples and crunchy crumble topping pair perfectly with the caramel waffle cookies for a delicious and comforting dessert.


Vanilla Ice Cream: Vanilla Ice Cream is the perfect complement to Dutch Apple Cake. The creamy sweetness of the ice cream balances out the tartness of the apples and cinnamon spices, and the coolness of the ice cream contrasts nicely with the warm cake and Stroopwaffles.




FAQ

Q: How do I know when the caramel filling is ready?

A: You can tell when the caramel filling is ready by using a candy thermometer. Boil all the ingredients on medium-low heat until it reaches a soft-ball stage (235-240 degrees F).



Q: What type of pan is best for making caramel filling?

A: A heavy-bottomed saucepan is best for making caramel filling. The heavy bottom helps to evenly distribute the heat and prevents the caramel from burning. It also helps to prevent the caramel from sticking to the bottom of the pan.

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Fun facts:

The Stroopwaffle is a traditional Dutch treat, and is one of the most popular desserts in the Netherlands. It is said that the Stroopwaffle was created by a Dutch baker in the 18th century.

The Stroopwaffle has gained popularity in recent years, with celebrities like Taylor Swift and Gwyneth Paltrow being spotted with them. In 2017, the Stroopwaffle was even featured on the popular TV show, The Great British Bake Off.