Stroopwafels

• Prep time: 25 mins

• Cook time: 15 mins

• Total time: 40 mins

• Servings: 12 waffles

• Country of origin: Netherlands

• Description: Two thin, crispy baked waffle discs joined together by a warm, chewy cinnamon-caramel syrup filling.

• Presentation: Served warm resting atop a hot mug of coffee or tea so the steam softens the caramel center.

• Ingredients:

  • 2 cups all-purpose flour

  • 1/2 cup unsalted butter, softened

  • 1/2 cup sugar

  • 1 large egg

  • 1 packet (2 1/4 tsp) active dry yeast

  • 2 tbsp warm milk

  • 3/4 cup brown sugar (for filling)

  • 1/2 cup unsalted butter (for filling)

  • 1/3 cup dark corn syrup or molasses (for filling)

  • 1 tsp ground cinnamon (for filling)

• Step-by-step directions:

  • Dissolve yeast in warm milk; let sit for 5 minutes.

  • Mix flour, 1/2 cup butter, white sugar, egg, and yeast mixture into a smooth dough; let rest for 30 minutes.

  • Heat filling ingredients (brown sugar, 1/2 cup butter, syrup, cinnamon) in a saucepan over medium heat until smooth caramel forms; keep warm.

  • Form dough into small balls and bake in a preheated pizzelle or waffle cone iron until golden brown.

  • Slice baked waffles horizontally while still hot using a sharp knife.

  • Spread warm caramel syrup onto one half and sandwich closed with top half.

• Optional variations: Dip half of assembled Stroopwafel into melted dark chocolate or sprinkle with crushed nuts.

• Cooking tips: Slice waffles immediately upon removing from iron while they are still soft and pliable.

• Nutrition facts:

  • Calories: 210 kcal

  • Fat: 10g

  • Carbohydrates: 28g

  • Protein: 2g