Skip to content

Beta This app is in Beta Testing

FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Netherlands · Snack

Stroopwafels

Serves 12 · 120 minutes

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs, Milk, Tree nuts. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1 package (¼ ounce) active dry yeast
  • ½ cup warm water
  • 4 cups all-purpose flour
  • 1 cup unsalted butter
  • ½ tsp ground cinnamon
  • ½ cup white sugar
  • 2 large eggs
  • 1½ cups packed brown sugar
  • 1 tsp ground cinnamon
  • 6 tbsp dark corn syrup
  • ½ cup finely-ground hazelnuts, optional

Method

  1. Preheat a Pizzelle iron.
  2. Dissolve the yeast in the warm water.
  3. Add the butter to the flour, then mix in the sugar, cinnamon, eggs, and yeast mixture.
  4. Mix well and set aside to rise for 30–60 minutes.
  5. Roll dough into 12 small balls, squeeze each ball into the preheated pizzelle iron, and cook for about 30 seconds.
  6. In a saucepan, cook the brown sugar, butter, cinnamon, and dark corn syrup until it reaches the soft ball stage (234–240°F or 112–115°C).
  7. Stir in ground hazelnuts at this point, if using.
  8. Cut each waffle into two thin layers and sandwich them with some filling.
  9. Repeat this process until all the filling and waffles are used.