Dutch Stroopwafels


On the 4th Day of Christmas Cookies Around the World I bring to you a Dutch Stroopwafels recipe. In my Facebook post where I asked you all what your favorite Christmas cookies are, many of you said stroopwafels. So, here today I have stroopwafels that I made using my mini pizzelle iron because that’s what I have. And it works. You can get one of those at our store or you could also get a waffle cone iron that would work well too (and be more traditional).

Stroopwafels are one of the most popular cookies from the Netherlands. They’re made out of two sweet waffles which are held together by a syrupy caramel filling.

Yes, my stroopwafel wafers are thicker. That’s because I found it difficult to slice them in half. I did succeed with a few of them, so it IS possible. I just takes some practice. Traditionally, stroopwafels are sliced in half, so if you can manage it, go for it. But if not, it’s okay to just use two wafers and sandwich the caramel between them.

Dutch Stroopwafels
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  1. 4 1/2 cups all-purpose flour
  2. 1 cup butter, melted
  3. 1 1/4 cups granulated sugar
  4. 4 1/2 teaspoons SAF instant yeast
  5. 1/2 cup lukewarm milk
  6. 1 large egg
  7. 2 teaspoons vanilla extract
  8. 1 teaspoon cinnamon
  9. 1/2 teaspoon salt
Caramel Filling
  1. 1 cup brown sugar
  2. 6 tablespoons butter
  3. 1/4 cup light corn syrup
  4. 1 teaspoon cinnamon
  5. 1 teaspoon vanilla extract
  1. In the bowl of a stand mixer, combine all of the waffle ingredients. Mix with a dough hook and knead until smooth. It should appear very similar to cookie dough. Cover bowl with plastic wrap and let rest for 45 minutes.
  2. After the dough has finished resting, preheat a waffle cone or pizzelle iron. Knead the dough and divide it into small balls. (Size should be according to your iron.) Place a ball of dough on the preheated iron and flatten it. Cook until it has turned a golden brown.
  3. Remove the cooked waffle from the iron. Using a round cookie cutter, cut off the edges of your waffle to make it perfectly circular. While the waffle is still hot, split the waffle with a serrated knife. (You can skip this step if you find it too difficult.) Continue until all the waffles are cooked and split.
  4. Make the caramel filling. Heat the sugar, butter, and corn syrup in a small saucepan over medium heat until the sugar dissolves, stirring constantly. Bring to a boil. Add the cinnamon and vanilla extract. Continue boiling until it reaches soft ball stage (234 F - 240 F). Remove from heat and cool for 10 minutes.
  5. Spread 1-2 tablespoons (more or less depending on the size of your waffles) of the caramel filling on one of the waffles and top with another waffle. Repeat with all the waffles.
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