Recipe: Stroopwaffels (or Stroopwafels) English:”syrup waffles”


Stroopwaffels: worse for you than your normal waffles.

Stroopwaffels: worse for you than your normal waffles.

Stroopwaffels are a Dutch food that I had to look up on Wikipedia. Then I realized I’d seen them  back at the Sons of Norway as a kid, and later at Ikea and Trader Joes. The treats have even been spotted as far away as a Starbucks in Japan.

Not that a Starbucks in Japan is where I’d want to try this for the first time…In the Netherlands, they are so popular and common, they can be purchased on the street as a snack in Holland.

Like so many Northern-European breakfast sweets (I’m thinking Ebelskivers and Lefse), Stroopwaffels do require special equipment; namely: a Pizzelle Iron Waffle Maker.

The sweets also go by the name “Caramel Wafer Cookies” and “Dutch Moon Cookies” and “Syrup Waffles” in the states. They can be dipped in chocolate, rolled in coconut or sprinkles, covered in powdered sugar–nearly anything. The filling can also be changed to include nuts or other flavors.

Really, the idea of a Stroopwafel is just a starting point. Improvise and make it your own. Just make sure you heat them up the traditional way: on top of a mug of coffee, tea or cocoa.

Stroopwafels–like so many perfect foods- (nachos, chocolate chip cookies, pizza…)-originated by mixing leftovers. Today, however, there are actual recipes you can follow to make them.

This recipe comes from allrecipes.com and is very highly rated.

INGREDIENTS:

  • 4 cups all-purpose flour
  • 1/2 cup white sugar
  • 1 cup butter
  • 2 eggs
  • 1 (.25 ounce) package active dry yeast
  • 1/2 cup warm water
  • 1 1/2 cups packed brown sugar
  • 1 cup butter
  • 1 teaspoon ground cinnamon
  • 6 tablespoons dark corn syrup

DIRECTIONS:

  1. Dissolve the yeast in the warm water.
  2. 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.
  3. Roll dough into balls and bake in a pizelle iron.
  4. 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).
  5. Split waffles in half and spread cut sides with the warm filling. Then put the halves back together.
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One thought on “Recipe: Stroopwaffels (or Stroopwafels) English:”syrup waffles”

  1. Pingback: REVIEW: Williams-Sonoma Twist and Press Cookie Cutters « Sugarmamabakingco’s Blog

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