Stroopwafels!

stroop-break

I first had stroopwafels in Amsterdam– I wish I could say that I bought them from a street vendor and savored them, still warm, as I strolled the moonlit streets taking in the sights and sounds of the city… but in reality I bought a pre-packaged stroopwafel and ate it on the train as I went back to my hostel for the night. It was still really, really good, though.

Sadly, packaged stroopwafels in the US aren’t quite as good as the ones in Amsterdam, and are much more expensive. I hadn’t quite given up on the dream of having one fresh from the waffle iron, so I decided to enlist the help of my trusty pizzelle iron to try and make my own!

I saw a few different types of recipes– some with melted butter, some with only softened butter; some with yeast and some with baking powder; some with more eggs and some with fewer. And there were a bunch of different recipes for the “stroop” (syrup) filling, involving brown sugar, molasses, maple syrup, corn syrup, and “pancake syrup” in various proportions. Eventually I settled on a recipe and went full steam ahead!

These turned out great– the cookies were surprisingly easy to split in half while warm, and although they were somewhat tasteless alone they paired well with the filling. I didn’t actually like the original filling recipe that came with my cookie recipe– it was too grainy and not sticky-chewy enough– but luckily I ran out of filling 2/3 of the way through my cookies so I was able to try a second recipe that I ended up liking a lot better. That’s the one I’ve written down below, so I hope you like it too!

Waffle Cookies (adapted from Crescendo Bakery

Makes 3 dozen (at least in my pizzelle iron)

  • 4 cups (500g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1 cup (227g) unsalted butter, softened
  • 1/2 cup (120ml) warm water
  • 2 large eggs, room temperature
  • 1 teaspoon cinnamon
  • 1 teaspoon kosher salt
  • 2 1/4 teaspoons (7g) active dry or instant yeast

1.In the bowl of a stand mixer, combine all of the ingredients and mix with the dough hook attachment until you have a smooth, consistent dough– about 10 minutes.  The mixture will look too dry at first, then too wet, but finally it’ll come together into a smooth, buttery dough.

stroop-dough

2.Cover the bowl with plastic wrap and set in a warm place to rise for 45 minutes. Don’t expect a lot of added volume in your dough after the 45 minutes are up, though– I didn’t notice much at all.

3.Once the dough is ready, heat up your pizzelle iron (or waffle cone maker). Divide your dough into balls and cook in the iron until medium golden brown. Everyone’s iron will be different, but my pizzelle iron worked best with 25-gram balls that cooked for just over one minute each. It made about 3 dozen cookies this way.

stroop-iron

4.As you can see, I placed my balls of dough slightly back from center. I then pressed the iron down firmly for about 10 seconds (the dough made the weirdest hissing noise!) before letting it cook for another full minute. I will note that I only cooked one ball at a time– if you do two there’s just not enough time to slice both cookies in half before they get too cold. Believe me, I tried!

5.Immediately upon removing the cookie from the pizzelle iron, use a round cutter to cut the edges off and make the cookie a uniform shape. This also has the distinct benefit of creating an edge that’s easier for you to get your knife into in the next step– it really helps to have a soft spot to do that, so don’t skip this!

stroop-cutting

6.Use a thin-bladed serrated knife to slice the cookie into two thin layers, holding it flat with your hand (protected with a napkin– it’s hot!). It helps if you rotate the cookie while sawing through the center. Start with the thickest edge to work your knife into the cookie– you’ll get the hang of it soon.

7.Leave the cookie halves together and put them on a rack to cool completely. If you separate them to let them cool, they can end up bending and hardening in the bent shape, making them harder to sandwich later.

Syrup Filling (adapted from Muriel’s Baking Passion)

125 ml dark corn syrup

125 ml maple syrup (the fake stuff works just as well as real– perhaps better due to the extra corn syrup in it)

220g brown sugar

50g butter

1 tsp kosher salt

2 tsp. cinnamon

1.Combine all ingredients in a saucepan and bring to a bubble over medium heat.

2.Cook until slightly thickened– it’ll run like chocolate syrup when hot, but if you cool a blob of it on a plate it should be thick and sticky like hot glue from a glue gun. (sorry, best description of the texture I can come up with)

stroop-syrup

3.Let cool in the pan for about 5-7 minutes, stirring occasionally to help the mixture cool down and thicken up. You need to let it cool a little so it won’t just run off the cookie, but it still needs to be warm so it soaks into the cookie and spreads easily.

4.Spread generously over the split side of a cookie and sandwich with the other side. It’ll still be pretty hot, so be careful! The warmth of the filling will help the cookies soften and fit together better, just in case they’re a bit curved from cooling.

Enjoy!

stroop-done

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