stroopwafel
Next Dish: Arepas
A Stroopwafel is a traditional Dutch dessert, originating from the city of Gouda in the Netherlands. It consists of two thin layers of baked dough with a caramel-like syrup filling in the middle. The dough is made from flour, butter, brown sugar, yeast, milk, and eggs. Stroopwafels are typically served with a hot beverage, such as coffee or tea, and are often placed on top of the cup to soften the syrup filling before eating.
Recipe
Ingredients:
1 cup unsalted butter
1 cup white sugar
1 1/2 cups corn syrup
2 large eggs
2 teaspoons pure vanilla extract
4 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups packed brown sugar
1 cup unsalted butter
1 teaspoon ground cinnamon
6 tablespoons dark corn syrup
Instructions:
In a large bowl, cream together the butter, sugar and syrup until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cinnamon and salt; stir into the batter until well blended. Wrap dough in plastic wrap and refrigerate for at least 1 hour.
Preheat a pizzelle iron. On a lightly floured surface, divide dough into 2 inch balls. Press a ball of dough into the center of the preheated pizzelle iron. Close the lid and cook for about 90 seconds, or until steam stops coming out of the iron. Carefully remove and quickly cut out into a circle. Set aside to cool and harden.
To make the filling, combine the brown sugar, butter, cinnamon and dark corn syrup in a saucepan over medium heat. Cook, stirring constantly until the sugar is dissolved and the mixture is well blended.
Spread a thin layer of filling onto one of the cookies. Top with another cookie and press together lightly. Repeat with remaining cookies and filling. Allow cookies to cool completely before serving. Enjoy your homemade Stroopwafel.