Stroopwafels
Thin, crisp Dutch waffles split in two and glued back together with warm cinnamon caramel. Rest one on a hot coffee cup to soften it.
- 100 min70 prep · 30 cook
- HardDifficulty
- 290 kcalper serving
Ingredients
- Plain flour250 g
- Butter230 g
- Sugar75 g
- Egg1
- Dried yeast7 g
- Whole milk3 tbsp
- Dark brown sugar150 g
- Golden syrup or treacle100 g
- Ground cinnamon1 tsp
Missing something? Ingredients with × can be left out.
Steps
- 1
Dissolve the yeast in the warm milk and leave it until frothy.
- 2
Mix the flour, sugar, 125 g of melted butter, the egg and the yeast into a soft dough. Cover and let it rest.
- 3
For the filling, melt the remaining butter with the brown sugar, syrup and cinnamon and simmer until smooth. Keep it warm.
- 4
Divide the dough into 12 balls and heat a pizzelle or thin waffle-cone iron.
- 5
Bake one ball at a time until golden and crisp.
- 6
While still hot, trim each waffle with a round cutter and split it in half horizontally with a thin knife.
- 7
Spread one half with caramel, press the other on top and let them cool flat.
Tips and questions
- Can I make them without a special iron?
- You need a thin waffle iron such as a pizzelle or waffle-cone maker; a Belgian waffle iron makes them far too thick to split.
- Why do I have to split them while hot?
- They crisp up within seconds of leaving the iron and then crack instead of splitting. Work on one waffle at a time.
- How long do they keep?
- Up to two weeks in an airtight tin at room temperature.
Enjoy your meal!
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