Stroopwafels

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Stroopwafels

star rating (2) rate this recipe »
Published prior to 2008

These caramel-cinnamon treats elevate the term "sandwich cookie" to new heights! Note: You must have a pizzelle (or krumkake) maker, preferably a "mini," to prepare these.

Cookies
3 large eggs
3/4 cup (5 5/8 ounces) brown sugar
1/4 teaspoon salt
1 3/4 cups (7 ounces) Mellow Pastry Blend or King Arthur Unbleached All-Purpose Flour
1/2 teaspoon cinnamon
2 teaspoons baking powder
2 teaspoons vanilla extract
1/2 cup (1 stick, 4 ounces) unsalted butter, melted

Filling
2 tablespoons (1 ounce) water
1 cup (7 1/2 ounces)lightly packed brown sugar
6 tablespoons butter
1/4 cup (2 3/4 ounces) golden syrup or corn syrup
1 teaspoon ground cinnamon

Cookies: In a large mixing bowl, beat together the eggs, brown sugar and salt. In a medium-sized bowl, whisk together the flour, cinnamon and baking powder, then stir these dry ingredients into the egg mixture. Fold in the vanilla and melted butter. Cook in a mini-pizzelle iron according to the manufacturer's directions. Note: you may use a regular-size pizzelle iron; the cookies will just be larger.

Filling: Combine the water, sugar, butter and syrup in a medium-sized saucepan, stir over low heat till the sugar dissolves, then cover the pot and boil the mixture for 3 minutes. Add the cinnamon, and continue to boil until the syrup reaches "soft ball stage" (234°F to 240°F on a candy or instant-read thermometer). Remove the saucepan from the heat, and allow the mixture to cool for about 10 minutes.

Place one teaspoonful of filling (more for larger cookies) onto a cookie. Top with a second cookie, pressing together to spread the filling. Be careful, as the sugar syrup will be very hot. If the syrup cools and becomes hard to spread, rewarm it slightly.

Store the cookies in a cool, dry place for 1 week, or freeze them for 1 month. Yield: 2 1/2 dozen 3 1/4-inch cookies.

This recipe reprinted from The Baker's Catalogue, Spring through Summer 2001.

Reviews

1
  • star rating 05/01/2014
  • nslatter from KAF Community
  • This was a successful first attempt at Stroopwafels. I enjoyed using the Pizelle maker I purchased from KAF catalog. The wafel iron worked beautifully. I overcooked several pizelles as I was cooking the caramel filling. Neither recipe is particularly difficult As there are few flavors, I was sure to use fresh, high quality ingredients. I whipped them up in about 1.5 hours .I ended up with about 12 finished sandwiches after tasting & discarding 8 pizelles for being too dark. It is better if you have a helper or partner. I, alas, was alone. One might be wise to finish baking pizelles before beginning cooking the sugar sauce/caramel filling recipe. The flavors are delicate and lovely. The presentation is beautiful and versatile. They wafel sandwiches will be given to friends as gifts. I had quite a bit of fun with this recipe. A creative baker may play with flavorings in both the filing recipe and the wafel recipe....
  • star rating 12/17/2013
  • Bridget from Michigan
  • Delicious! Neither the cookie nor the filling was spectacular on their own, but together they were really fantastic. I have a full sized pizelle maker and just didn't put as much batter in it, but still the cookies are big. They are pretty easy as long as you watch the pizelle maker- they can burn fast! But are impressive and special enough to give for Christmas gifts- in my opinion.
1