A scrumptious chewy cookie, the stroopwafel (syrup waffle) wased initially made in the town of Gouda in the Netherlands throughout the 18th century. It is a standard day-to-day treat for the Dutch and is primarily consumed with their morning coffee or tea.
For those not familiar, stroopwafles are thin cookie-like waffles with a chewy caramel syrup in the center. This sweet treat is a waffle cookie made from 2 thin layers of batter with a sticky syrup filling out the middle. The cookies are available in different sizes, however the most typical diameter fits completely as a cover on a cup of hot liquid.
Ingredients:
For The Wafles:
� 4 cups all-purpose flour
� 1/2 tsp. ground cinnamon
� 1/2 cup white sugar
� 1 cup unsalted butter
� 2 large eggs
� 1 (.25 ounce) package active dry yeast
� 1/2 cup warm water
For The Filling:
� 1 1/2 cups packed brown sugar
� 1 cup unsalted butter
� 1 teaspoon ground cinnamon
� 6 tablespoons dark corn syrup
� 1/2 cup finely ground hazelnuts
Directions:
Preheat pizzelle iron.
To Make Wafels:
1. Liquefy the yeast in the warm water.
2. Cut one cup of the butter into the flour.
3. Mix in the sugar, cinnamon, eggs and yeast mix.
4. Mix well and reserved to increase for 30 to 60 minutes.
5. Roll dough into 12 little spheres, squeeze each round into the preheated pizzelle iron and bake for about 30 seconds.
6. Cut the wafels into 2 thin wafels and spread out with filling.
To Make Filling:
1. In a pan boil the brown sugar, the remaing one cup of the butter, cinnamon, and dark corn syrup till it reaches the soft round phase (234-240 degrees F 112 -115 degrees C).
2. Stir in ground hazelnuts at this point, if making use of.
To Assemble:
1. Cut each wafel into 2 thin wafels and spread out with filling.
2. Repeat this procedure up until all the filling is utilized.
Ingredients:
For The Wafles:
� 4 cups all-purpose flour
� 1/2 tsp. ground cinnamon
� 1/2 cup white sugar
� 1 cup unsalted butter
� 2 large eggs
� 1 (.25 ounce) package active dry yeast
� 1/2 cup warm water
For The Filling:
� 1 1/2 cups packed brown sugar
� 1 cup unsalted butter
� 1 teaspoon ground cinnamon
� 6 tablespoons dark corn syrup
� 1/2 cup finely ground hazelnuts
Directions:
Preheat pizzelle iron.
To Make Wafels:
1. Liquefy the yeast in the warm water.
2. Cut one cup of the butter into the flour.
3. Mix in the sugar, cinnamon, eggs and yeast mix.
4. Mix well and reserved to increase for 30 to 60 minutes.
5. Roll dough into 12 little spheres, squeeze each round into the preheated pizzelle iron and bake for about 30 seconds.
6. Cut the wafels into 2 thin wafels and spread out with filling.
To Make Filling:
1. In a pan boil the brown sugar, the remaing one cup of the butter, cinnamon, and dark corn syrup till it reaches the soft round phase (234-240 degrees F 112 -115 degrees C).
2. Stir in ground hazelnuts at this point, if making use of.
To Assemble:
1. Cut each wafel into 2 thin wafels and spread out with filling.
2. Repeat this procedure up until all the filling is utilized.
