Skip to content

Stroopwafels

Stroopwafels are a kind of cookie, originating in The Netherlands. They are typically a morning or evening snack eaten with tea or coffee. They are slightly chewy in texture and made with different fillings and flavors. The following recipe has been adapted from the Diana Dessert recipe [http://dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/694/Recipe.cfm].

Source and licence

"Stroopwafels" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Stroopwafels, revision 4515339), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Stroopwafels&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4515339

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Netherlands. Associated with Netherlands by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

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.