A stroopwafel is a thin, round waffle cookie made from two layers of sweet baked dough held together by caramel filling.

Ingredients of Stroopwafel

 filling

  • 2/3 cup Dutch Stroop
  • 1/2 cup brown sugar
  • 3 oz unsalted butter
  • 1 teaspoons ground cinnamon
  • 1/8 teaspoon table salt

Waffle Dough

  • 1/4 cup milk
  • 2 1/4 teaspoons dry yeast
  • 2 eggs
  •  butter
  • 2/3 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon table salt
  • 3 cups all purpose flour

How to make Stroopwafel

  • Combine the stroop, brown sugar, butter, cinnamon and salt in a small saucepan. Cook over medium heat until the sugar and butter are melted.
  • Combine the milk and yeast in the bowl of a stand mixer and beat them until the yeast is dissolved.
  • Add the eggs, melted butter and sugar.
  • With the mixer running on low, add the cinnamon and salt.
  • Add the flour and mix until most of the flour is incorporated.
  • Turn the dough out into a lightly floured surface and knead into a ball. The dough is quite soft.
  • Divide the dough into pieces.
  • Roll each piece to a ball and line them up on a sheet pan. Cover with plastic wrap for 1 hour.
  • Preheat the waffle iron.
  • Place it on the waffle iron and close the iron.
  • Bake until golden brown.
  • Immediately use a knife with a thin sharp blade to split and open up the waffle. Generously spread the inside of the waffle with stroop and sandwich the two halves together.

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