How do you eat a stroopwafel?

Traditionally, the Dutch enjoy stroopwafel by placing the cookie on a cup of hot and steamy coffee or tea. After a few minutes, the cookie starts to warm and soften - making it a real treat!

What do stroopwafels taste like?

Stroopwafels are sweet and crispy on the outside and warm and gooey on the inside. There really is nothing better than a warm, homemade stroopwafel fresh off the iron. Although, stroopwafels can be easily reheated in the microwave for a few seconds to create a warm treat at any time of day.

Do stroopwafels need to be refrigerated?

These stroopwafels can be stored in an airtight container, on the counter, for up to one week. In fact, I'd highly recommend not storing them in the refrigerator as it will make them harder to eat!

What is the difference between a stroopwafel and a pizzelle?

Stroopwafel and pizzelle are both thin and crispy waffle cookies, but they have their differences. Pizzelle is an Italian waffle cookie that can be eaten alone or rolled to make cannoli shells, for example. Stroopwafels are Dutch and are made with two thin cookies filled with warm caramel.

Crispy and Chewy Stroopwafels Recipe

Name: Homemade Dutch Stroopwafels
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 18
Cuisine: Dutch
Ingredients: 4 1/2 cups all-purpose flour; 1 cup unsalted butter, melted; 1 1/4 cups sugar; 4 1/2 tsp active dry yeast; 1/2 cup lukewarm milk; 1 egg; 2 teaspoons vanilla extract; 1 teaspoon cinnamon; 1/2 teaspoon salt; 2 tablespoons water; 1 cup brown sugar; 6 tablespoons unsalted butter; 1/4 cup light corn syrup; 1 teaspoons cinnamon; 1 teaspoons vanilla extract; dash of salt

Homemade Dutch Stroopwafels

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These homemade Dutch stroopwafels consist of a thin layer of sweet caramel syrup in between two warm cinnamon waffle cookies. You won’t be able to resist the ooey-gooey goodness of this sweet treat!

Author: Ashley
Prep Time: 1 hours
Inactive Time: 0 hours
Cook Time: 1 hours
Total Time: 2 hours
Yield: 18 1x
Category: Dessert
Method: Waffle Iron
Cuisine: Dutch

Ingredients

Units Scale

Waffle

4 1/2 cups all-purpose flour
1 cup unsalted butter, melted
1 1/4 cups sugar
4 1/2 tsp active dry yeast
1/2 cup lukewarm milk
1 egg
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/2 teaspoon salt

Caramel Filling

2 tablespoons water
1 cup brown sugar
6 tablespoons unsalted butter
1/4 cup light corn syrup
1 teaspoons cinnamon
1 teaspoons vanilla extract
dash of salt

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Instructions

Add all of the ingredients for the waffles in the bowl of a stand mixer.
Attach the dough hook and combine and knead the dough until smooth. The consistency should be similar to that of cookie dough.
Once the dough is well-kneaded, cover the bowl with plastic wrap and allow it to rest for 45 minutes.
Meanwhile, heat the water, sugar, butter, and corn syrup in a small saucepan over medium heat until the sugar dissolves, stirring constantly.
Bring the mixture to a boil.
Add the cinnamon, salt, and vanilla and continue boiling until the syrup reaches the "soft ball stage" (234°F-240°F on a candy thermometer). This should only take a couple of minutes.
Remove the saucepan from heat and allow to cool for 10 minutes.
After the dough has finished resting, preheat and grease a waffle cone iron or pizzelle iron. Set the temperature to a medium setting.
Knead the dough and divide it into small balls, roughly the size of tennis balls (you can adjust the size if you find they are too big).
Place a ball of dough on the preheated iron and slightly flatten it. Cook the waffle until steam no longer escapes, and it has turned a golden brown.
Carefully remove the cooked waffle from the iron.
Use a round cookie cutter to cut off the edges for a perfectly circular waffle. While the waffle is still hot (this is key), gently split the waffle with a serrated knife. Continue the process until all of the waffles are cooked and split.
Spread 1 to 2 tablespoons (more or less depending on your preference) of the caramel filling on one of the waffles and top with another waffle. Repeat with the rest of the waffles.
Serve the waffles with a hot drink. Store in an air-tight container for up to one week.

Equipment

stand mixer

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waffle cone iron

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saucepan

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Notes

Adapted from SprinkleBakes and King Arthur Flour.
If not eaten fresh, stroopwafels taste great warmed up in the microwave for a couple of seconds. They are also traditionally placed on top of a hot drink, with the steam from the drink helping to warm them up.

Nutrition

Serving Size:
Calories: 360
Sugar: 28.8 g
Sodium: 89.4 mg
Fat: 14.7 g
Carbohydrates: 53.4 g
Fiber: 1.3 g
Protein: 4.4 g
Cholesterol: 47.8 mg

Find it online: https://wanderzestblog.com/dutch-stroopwafels/