Dutch Stroopwafels (2) Collection
dutch stroopwafels 
stroopwafels (syrup waffles) 
dutch stroopwafels 
4 cup  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
1-1/2 cup  packed brown sugar
1 cup  unsalted butter
1 tsp  ground cinnamon
6 Tbsp  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 
\ 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. 
1 tsp  instant yeast
1 tsp  sugar
1/2 lb.  unsalted butter
1/3 cup  sugar
pinch  of salt
1   rounded tablespoon ground cinnamon (...don't even be tempted to use less)
3 cup  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 Tbsp  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! 
(ID: 1312) Mirror: rec.food.recipes: Sat, Sep 17, 2005

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