About a month ago I first heard the wonderful word “stroopwafel" at a farmers market in the town of my college. It was from a friend who lives in Germany and has traveled throughout Europe. I became interested and began my research on this nifty cookie. It turns out that they are a yeast cookie baked in a pizzelle or waffle cone iron and they are filled with “stroop" or syrup. They have lots of butter and are best made with a very fine, soft wheat flour. They are a very popular treat in Holland and are cooled before they are served. Often times they will be served on top of a cup of hot coffee, using the steam to warm them up. I am not going to post the recipe I used for these particular ones because this was my first attempt but this recipe is one that I intend to use, next time I give these stroopwafels a try.
Makes: 10 (11cm) stroopwafels
4 1/2 teaspoons dried active baking yeast
1 teaspoon ground cinnamon
1. Combine the flour, melted butter, sugar, yeast, milk and egg in a
large bowl. Knead until you have a smooth, elastic dough. Set
aside and let rise for 45 minutes.
2. To make the filling heat the treacle, brown sugar, butter and
cinnamon in a saucepan over medium heat. Mix well and set
3. Preheat a pizzelle or shallow waffle iron. Knead
the dough briefly and divide it into balls the size of a tennis ball
(about 4cm in diameter; adjust depending on the size of your
waffle iron). Place the ball in the waffle iron and close the lid to
cook the waffles until no more steam escapes and the waffle is
4. Remove the waffle carefully with a spatula or palette knife. Use a
round cutter to cut off the edges and make a perfect circle.
Carefully split the waffle into two rounds whilst still hot. Do not
wait too long as they will break if cool.
5. Spread a little of the filling on one of the halves and then
sandwich with the other half. Repeat with the remaining waffles.
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