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Pizzelle

Pizzelle is a traditional pastry originating in Italy. It is composed of two round wafers filled with syrup.

Prep Time
45 mins
Cook Time
45 mins
Resting Time
1 hr 15 mins
Total Time
1 hr
Servings: 4 people
Calories: 2449 kcal
Course: Dessert
Cuisine: Italian

Ingredients

For the dough
  • 2 cups flour , sifted
  • ½ cup butter , soft
  • ⅓ cup caster sugar
  • 1 egg , at room temperature, beaten
  • 1 tablespoon milk , at 97 F / 36°C
  • 1 tablespoon active dry yeast
  • ¼ teaspoon salt
For the syrup
  • ½ cup molasses (or cane sugar syrup)
  • ⅔ cup brown sugar
  • ½ cup butter , diced
  • ½ teaspoon ground cinnamon
Equipment
  • Stand mixer
  • baking sheet
  • Pizzelle maker

Instructions

Dough
    Cup of Yum
  1. In the bowl of a stand mixer, beat the butter, sugar, egg, milk and yeast. Finally add the flour and salt and, using the dough hook, knead until obtaining a homogeneous and fairly firm dough.
  2. Cover the dough with a cloth and let it rise for 1 hour in a warm place, away from drafts.
  3. Place the dough on a floured work surface and knead it lightly.
  4. Divide it into 6 to 8 pieces and form balls about 2 inches (5 cm) in diameter.
  5. Place the dough balls gradually on a baking sheet with enough space between them.
  6. Cover them with a damp cloth and let them rise for 15 minutes in a warm place, away from drafts.
Baking
  1. Bake the stroopwafels in a pizzelle maker, with a shallow rack. The stroopwafels must be flat and thin.
  2. As soon as the appliance stops releasing steam, open it and check for doneness. They must be nicely golden.
  3. Using a sharp knife, cut each stroopwafel in half horizontally while still warm.
Syrup
  1. Combine molasses, brown sugar, butter, and ground cinnamon in a saucepan.
  2. Heat and stir until well combined.
  3. Let cool.
Assembly
  1. In the center of each half of stroopwafel, spread about a tablespoon of syrup and place the second half on top.