A stroopwafel (or StroopWaffle) is a waffle made from two thin layers of baked dough with a caramel syrup filling in the middle. Stroopwafels are popular in the Netherlands, and were first made in the city of Gouda.
The stiff dough for the waffles is made from flour, butter, brown sugar, yeast, milk, and eggs. Medium-sized dough balls are put into a heated waffle iron and pressed into the required uniformly thin, round shape. After the waffle has been baked, and while it is still warm, it is split into thin layered halves. The warm filling, made from syrup, brown sugar, butter, and cinnamon, is spread between the waffle halves, gluing them together.
WAFFLE
- 4 cups all-purpose flour
- 1 1/8 cups butter, melted
- 3/4 cup white sugar
- 2 (.25 ounce) envelopes active dry yeast
- 1/4 cup warm milk
- 1 egg
CARAMEL FILLING
- 1 1/2 cups molasses
1 1/3 cups packed brown sugar
1/3 cup butter
1 teaspoon ground cinnamon
- In a large bowl, mix together the flour, melted butter, sugar, yeast, milk and egg.
- When the dough becomes to stiff to stir, turn out onto a floured surface and knead by hand for a few minutes.
- Set aside to rise for 45 minutes.
- To make the filling, heat the molasses, brown sugar, remaining butter and cinnamon in a saucepan over medium heat.
- Stir to blend, and set aside.
- Preheat a pizzelle iron (waffle iron)
- Knead the dough briefly, and divide the dough into 2 inch balls, or a size compatible with your pizzelle iron pattern.
- Press the balls in the preheated iron, and cook until the iron stops releasing steam, or until the waffles are golden brown.
- Carefully remove with a knife or spatula, and split in half horizontally (like pocket bread) while they are still warm.
- Don’t wait too long, otherwise they will break.
- Spread filling on the insides, and put the halves back together, pressing gently.
