Dutch Stroopwafels
Stroopwafels (Syrup Waffles)
Dutch Stroopwafels
----Waffles----
4 cups all-purpose flour
1/2 tsp. ground cinnamon
1/2 cup white sugar
1 cup unsalted butter
2 large eggs
1 (.25 ounce) package active dry yeast
1/2 cup warm water
----Filling----
1 1/2 cups packed brown sugar
1 cup unsalted butter
1 teaspoon ground cinnamon
6 tablespoons dark corn syrup
1/2 cup finely ground hazelnuts, optional*
Preheat pizzelle iron.
To Make Wafels: Dissolve the yeast in the warm water. Cut one (1) cup of the butter
into the flour. Mix in the sugar, cinnamon, eggs and yeast mixture. Mix well and set
aside to rise for 30 to 60 minutes. Roll dough into 12 small balls, squeeze each ball
into the preheated pizzelle iron and bake for about 30 seconds. Cut the wafels into
two thin wafels and spread with filling.
To Make Filling: In a saucepan boil the brown sugar, the remaing one cup of the
butter, cinnamon, and dark corn syrup until it reaches the soft ball stage (234-240
degrees F 112 -115 degrees C). Stir in ground hazelnuts at this point, if using.
To Assemble: Cut each wafel into two (2) thin wafels and spread with filling. Repeat
this process until all the filling is used. Makes 12 servings. *Note: If using
hazelnuts, remove skin, if possible. Grind hazelnuts in a food processor until they
are ground to a fine powder. Tip: Try eating your stroopwafel by resting it over a
warm cup of coffee or tea...the steam will warm these up just right.
History of the Stroopwafel: Stroopwafel, as it is known in Holland, is a unique type
of cookie that has been around for centuries in its native country the Netherlands.
It is a traditional daily treat for the Dutch and is mostly eaten with their morning
coffee or tea. The Syrup Waffle (Stroopwafel) is still sold and made the traditional
way, at local open air markets using propane powered cast iron grills . As the
delicious scent travels through the market, the customers line up with their mouths
watering. Traditional Syrup Waffles (Stroopwafels) are made with two thin wafle-type
wafers that have a very special caramel filling. Sometimes hazelnuts or honey, or
other flavors are added to the filling. The waffle is cooked at a very high
temperature on a waffle iron then sliced in half. The syrup then spread on and the
two halves come together again. The best way to eat a Stroopwafel is either at room
temperature, or to heat it in the microwave for just a few seconds. Stroopwafel
recipes are generally guarded secrets that are passed down from parent to child,
generation after generation. Good recipes are very difficult to find and even if a
good recipe is found, there is a tremendous amount of specialized equipment needed to
bake a proper Stroopwafel.
A Little More Stroopwafel History:
These delicious Caramel Cookie Waffles (called Stroopwafels by the Dutch) with
richly filled chewy centers are one of Holland's true specialties. The history of the
Stroopwafel goes back until 1784. A baker from Gouda baked a waffle of old crumbs and
spices and filled this waffle with syrup. The Stroopwafel was born. In fact the
Stroopwafel was a rest product. And therefor a popular pastry among the poor. During
1784 the Stroopwafel was only known in Gouda. Nowadays every bakery in Gouda has its
own recipe. Did you know.... that every Dutchman eats about 20 Stroopwafels a year!
In this stroopwafel recipe, we do our best making stroopwafels by using a pizzelle
iron.
-------------
\ Stroopwafel (Syrup waffle)
The history of the Stroopwafel goes back until 1784. A baker from Gouda baked a
waffle of old crumbs and spices and filled this waffle with syrup. The Stroopwafel
was born. In fact the Stroopwafel was a rest product. And therefor a popular pastry
among the poor. During 1784 the Stroopwafel was only known in Gouda. Nowadays every
bakery in Gouda has its own recipe. Syrup waffle recipes are generally guarded
secrets that are passed down from parent to child, generation after generation. Good
recipes are very difficult to find and even if a good recipe is found, then there is
a tremendous amount of specialized equipment needed to bake a proper Stroop Wafel.
----Waffle----
1 teaspoon instant yeast
1 teaspoon sugar
1/2 pound unsalted butter
1/3 cup sugar
Pinch of salt
1 rounded tablespoon ground cinnamon (...don't even be tempted to use less)
3 cups flour (...more or less, depending on other moisture in the mix)
1-2 eggs (...how small are they? ...how much richer do you want the wafels
to taste?)
Proof yeast in 3 tablespoons water with 1 teaspoon sugar until bubbly. Beat butter
until light, adding sugar, salt and cinnamon. Mix in the yeast mixture, flour and
egg(s) and knead or beat well. Set in a warm place for about an hour. It will not
look like it's rising much; don't worry.
----Syrup Filling----
1 tablespoon ground cinnamon
1 cup Karo light syrup
7/8 cup light brown sugar
1/4 cup butter
Heat cinnamon, syrup and sugar on stove and cook slowly until thickened a bit (about
10 minutes). Remove from heat and beat in butter. Should thicken as it cools, but
still be slightly warm and thin enough to spread easily. If it cools too much, reheat
gently; if it thickens too much, add a bit of liquid.
Heat wafel iron and oil lightly only once. Using scoop to measure, place dough in
center of heated wafel iron and bake for one minute (no longer, or you'll risk
burning them). When done, remove from iron, place flat on counter and immediately
slice wafel horizontally into two thin wafers, using the sharp fillet knife. Spread
syrup on one cut surface, reassemble pressing gently but firmly, and trim to a
uniform shape with the 3" cookie cutter. Cool, at least slightly, flat on a rack
before eating
Notes: Stroopwafel is a Dutch confection that sandwiches caramel between wafflelike
pizzelle cookies. What makes stroopwafels especially unique is the way they are
eaten. The Dutch serve them with mugs of cocoa, coffee, or tea, and lay the
stroopwafel across the rim of the cup, letting the steam warm and soften the cookie,
so it seems like it has just come from the oven. In Holland, the cookies are small,
so they can fit neatly over a demitasse cup, but this recipe produces larger cookies
that are perfect for your favorite oversize mug. These things are horribly sweet and
you can only eat one at a time! They will keep you ringing the dentist often!
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