Stroopwafel (Dutch Round Waffle Cookie)
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4.5
6 reviews
Excellent
Stroopwafel (Dutch Round Waffle Cookie)
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A stroopwafel is a pastry originating in the city of Gouda in the Netherlands. It is composed of two round wafers filled with syrup.
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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
- 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.
- Cover the dough with a cloth and let it rise for 1 hour in a warm place, away from drafts.
- Place the dough on a floured work surface and knead it lightly.
- Divide it into 6 to 8 pieces and form balls about 2 inches (5 cm) in diameter.
- Place the dough balls gradually on a baking sheet with enough space between them.
- Cover them with a damp cloth and let them rise for 15 minutes in a warm place, away from drafts.
Baking
- Bake the stroopwafels in a pizzelle maker, with a shallow rack. The stroopwafels must be flat and thin.
- As soon as the appliance stops releasing steam, open it and check for doneness. They must be nicely golden.
- Using a sharp knife, cut each stroopwafel in half horizontally while still warm.
Syrup
- Combine molasses, brown sugar, butter, and ground cinnamon in a saucepan.
- Heat and stir until well combined.
- Let cool.
Assembly
- In the center of each half of stroopwafel, spread about a tablespoon of syrup and place the second half on top.
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User Reviews
Overall Rating
4.5
6 reviews
Excellent
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