Dutch Stroopwafels
Dutch stroopwafels are crispy butter waffle cookies filled with spiced molasses caramel, a street-snack classic from Gouda that's surprisingly simple to make at home.
Servings
12Dutch stroopwafels are crispy butter waffle cookies filled with spiced molasses caramel, a street-snack classic from Gouda that's surprisingly simple to make at home.
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For the waffles: Place the warm milk in a small bowl and whisk the yeast into the milk. Allow the mixture to sit until bubbly, about 5 minutes.
Put the flour, granulated sugar, cinnamon and salt in a food processor and pulse until the ingredients are combined. Add the butter and pulse until it resembles coarse meal. Add the eggs and the yeast mixture, and pulse to combine. Turn the dough onto a lightly floured surface and knead just until the dough comes together in a nice ball, 5 to 7 times. Set aside to rest for 45 minutes.
Preheat a waffle cone iron on the medium-high setting. Form the dough into 16 equal balls, about 2 1/2 ounces each. Flatten 1 ball until it just forms a disk and place in the waffle cone iron. Shut the iron lid but don't clamp closed. Bake until crisp and golden, occasionally pressing down on the iron lid, 1 to 2 minutes. While the waffle is still warm, cut out a circle using a 4 1/2-inch round cutter, and then split the waffle horizontally using a knife. You should have 2 thin waffle halves. (If you wait until the waffle is cool it will be harder to cut.)
For the filling: Combine the molasses, brown sugar, corn syrup, butter and cinnamon in a small saucepan over medium heat, and bring to a boil. Bring to the soft-ball stage (235 to 240 degrees F on a candy thermometer), stirring constantly, 8 to 10 minutes. Pour into a heat-resistant glass measuring cup and allow the mixture to cool until it thickens but is still spreadable, about 10 minutes. (If the filling gets too thick, rewarm in the microwave at 30-second intervals until the desired consistency is achieved.) Spread 2 tablespoons of filling on the cut side of a waffle and top with the other half. Allow the cookies to cool completely.
Cut into shapes using a cookie cutter, or cut into wedges if desired. Mix confectioners' sugar and cinnamon together in a small bowl, and sprinkle it on top of the stroopwafels.
From Food Network Kitchen
Store cooled stroopwafels in an airtight container at room temperature for up to 3 days; warm gently in a 300°F oven for 2–3 minutes to restore crispness.
waffle cone iron
A stroopwafel is a Dutch cookie made from two thin butter waffle layers sandwiched together with a spiced molasses caramel filling. They're crispy on the outside and chewy inside.
Yes, you need a waffle cone iron, which is shallower than a standard waffle maker. It bakes the thin, crisp waffle that's essential to the texture.
Cook the molasses mixture to the soft-ball stage, 235 to 240 degrees F on a candy thermometer, about 8 to 10 minutes. Let it cool for about 10 minutes until it thickens but is still spreadable.
Yes. Prepare the dough through step 2, cover it, and refrigerate for up to 8 hours. Let it come to room temperature for 20 minutes before shaping and baking.
Store in an airtight container at room temperature for up to 3 days. They soften slightly over time; warm them gently in a low oven (300°F, 2–3 minutes) to re-crisp before serving.
