Stroopwafels
Photo: Jacques Renier, Public domain
Stroopwafels are thin, chewy Dutch waffle cookies sandwiched with a warm cinnamon caramel. The dough is yeasted, which gives the wafers a bready chew rather than a snap, and the filling is cooked to soft ball stage so it stays spreadable but sets gently between the layers. Traditionally you rest one on top of a hot cup of coffee or tea, and the steam softens the caramel just enough.
Instructions
Heat a pizzelle iron so it is ready when the dough is. Stir the yeast into the warm water until it dissolves.
Work the first quantity of butter into the flour. Mix in the white sugar, the ½ tsp cinnamon, the eggs and the yeast mixture until the dough is well combined.
Set the dough aside to rise for 30 to 60 minutes.
Divide the dough into 12 small balls. Squeeze each ball in the hot pizzelle iron and cook for about 30 seconds to make a thin waffle.
For the filling, put the brown sugar, the second quantity of butter, the 1 tsp cinnamon and the dark corn syrup in a saucepan. Cook until the mixture reaches the soft ball stage, 234 to 240°F (112 to 115°C).
If you are using hazelnuts, stir them into the hot filling now. If the nuts still have skins, remove them where you can, and grind them to a fine powder in a food processor beforehand.
Slice each waffle in half horizontally to make two thin layers. Spread some filling on one layer and sandwich the other on top.
Keep going until all the waffles and filling are used. Save any waffle trimmings, let them cool, and serve them as crumbs.
Make it personal.
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