Leggo My Stroopwafel!

Today, at the grocery store I found a very special treat: Dutch Stroopwafels.  If you’ve never had the pleasure of trying one, believe me when I tell you they are HEAVEN in the form a thin, buttery waffle crisp with delicious caramel inside.  I was introduced to them by a friend when I lived in Germany and I was hooked!

The Syrup Waffle or Stroopwafel, as it is known in Holland, is a unique type of cookie that was created in the Netherlands. It is a traditional treat for the Dutch and is mostly eaten with coffee or tea.  In fact, the best way to eat a Stroopwafel is to lay it over the top of a cup of steaming tea or coffee and let it warm up and soften the caramel a little.  YUM!

You can find Stroopwafels this time of year at specialty stores like: World Market and probably Trader Joes or Whole Foods (I wouldn’t know…we don’t have them here in Boise –boo!).  Today, I found them in a special holiday cookie display at a local chain grocery store (Winco, if you are in the western part of the country).  If you are feeling adventurous, you can try to recreate it yourself using a pizelle maker. I have one (an Emirl waffle iron that has detachable pizelle plates with the word BAM! etched in them) and will be experimenting this weekend using this recipe:

Dutch Stroopwafel (Syrup Waffle):

For The Wafles:

  • 4 cups all-purpose flour
  • 1/2 tsp. ground cinnamon
  • 1/2 cup white sugar
  • 1 cup unsalted butter
  • 2 large eggs
  • 1 (.25 ounce) package active dry yeast
  • 1/2 cup warm water

For The Filling:

  • 1 1/2 cups packed brown sugar
  • 1 cup unsalted butter
  • 1 teaspoon ground cinnamon
  • 6 tablespoons dark corn syrup
  • 1/2 cup finely ground hazelnuts, optional*

  • Preheat pizzelle iron.

To Make Waffles:

  1. Dissolve the yeast in the warm water.
  2. Cut one (1) cup of the 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 wafels into two thin wafels and spread with filling.

To Make Filling:

  1. In a saucepan boil the brown sugar, the remaing one cup of the butter, cinnamon, and dark corn syrup until it reaches the soft ball stage (234-240 degrees F 112 -115 degrees C). Stir in ground hazelnuts at this point, if using.
  • Note: If using hazelnuts, remove skin, if possible. Grind hazelnuts in a food processor until they are ground to a fine powder.

To Assemble:

  • Cut each waffle into two (2) thin wafels and spread with filling. Repeat this process until all the filling is used.

Makes 12 servings.

 I am thinking that instead of wheat flour you could try almond flour, although they might be a little more delicate and crumb-ly. 

Let me know if you try it! 



2 thoughts on “Leggo My Stroopwafel!

  1. Pingback: Bigelow Tea Shares Tea Traditions From the Netherlands! | Bigelow Tea Blog

  2. Pingback: #Pinning « Emily & Emily & A Bottle of Wine

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