One of my husband's favorite treats during the time he lived in the Netherlands were Stroopwafels. These waffles found mostly at outdoor markets were crispy cookie-like waffles with a caramel syrup filling.
Course Dessert
Cuisine dutch
Keyword dutch, netherlands, waffle
Prep Time 2 hourshours
Cook Time 5 minutesminutes
Total Time 2 hourshours5 minutesminutes
Servings 8Large Stacked Waffels
Author Melissa Mortenson
Ingredients
2 1/4Call purpose flour
1/2CDomino Superfine Sugar
pinchof salt
1packet rapid rise yeastor 2 1/4 t
1 1/2Tlukewarm milk
1medium eggbeaten
1/2cbutter melted
Caramel Syrup Filling
2/3Clight corn syrup
10Tbutter
2tcinnamon
Instructions
Sift the flour and salt together. Mix the yeast with lukewarm milk in a bowl, and allow to proof for 10 minutes. Form a well in the flour and pour the yeast mixture into it. Add butter and beaten egg to the well and knead (by hand) the ingredients together until mixed well. The dough should be elastic, but not overworked. Cover with a damp cloth and allow to rise for 1 hour.
Divide the dough into 16 portions and roll into balls. Cover again and let rest 15 minutes.
Turn on the pizzelle iron onto its highest heat setting and let the iron heat up. Spray with cooking spray. Flatten a dough ball slightly and place on the pizzelle iron. Cook for exactly 1 minute. Remove from iron and allow to cool. Repeat until all dough balls are cooked.
To make the syrup. Set heat to medium-low and add corn syrup to a heavy bottomed pot. Cut up butter into large chunks and add to the corn syrup. Stir in the cinnamon. Cook over a low simmer for exactly 10 minutes. Stir the mixture constantly. Remove from heat and keep warm. You can not reheat the syrup.
Spoon the syrup onto a waffle. Allow it to soak into all of the grooves. Spoon syrup onto a second waffle. Stack waffles together. Repeat for all 16 waffles.