What is a stroopwafel? Same question I had when I saw this was our Daring Kitchen challenge for March. So, a stroopwafel is a waffle biscuit (or cookie, depending on where you live) filled with a sticky delicious carmel which is the “stroop”. Very popular in their native country, the Netherlands where market vendors continue to make these in the traditional way and their delicious scent calls to customers.Cinnamon flavours the biscuit and the filling but maybe other spices, vanilla or finely ground nuts could be used.
Our host Juliana from Egg Day said “They are a little fiddly and timing is critical. They are a yeasted cookie dough made in a shallow waffle cookie press, like a pizzelle iron, split down the middle and filled with a gooey dark brown butterscotch filling.” Wow, Juliana wasn’t kidding! I struggled splitting these little wafels down the middle! I used my electric pizzelle maker but had to be careful not to close it too tightly lest I create a wafel so thin that splitting was impossible. Nonetheless, stroop wafels are delicious and I thank Juliana for introducing me to these delights.
This is Juliana’s recipe with my comments in red
For the Wafels:
1/2 cup / 120ml warm water (105-110°F / 40-43°C)
1/4 ounce / 7g / 1 envelope active dry yeast (regular, not quick rise)
1/2 cup / 100g granulated sugar
1/4 teaspoon salt
1 cup / 2 sticks / 8 ounces / 225g unsalted butter, melted
2 large eggs
4 cups / 500g all-purpose flour
1/2 teaspoon ground cinnamon
For the Stroop Filling:
1 1/2 cups / 300g brown sugar, packed
1 cup / 2 sticks / 8 ounces / 225g unsalted butter
1/3 cup / 80ml dark corn syrup (see note below)
1 teaspoon ground cinnamon
Oil spray for cookie press (I didn’t need this, there is a lot of butter in the dough)
IF you can’t find dark corn syrup here are some substitutes
1/4 cup / 60ml light corn syrup plus 4 teaspoons/ 20ml molasses
1/3 cup / 80ml molasses
2/5 cup / 80g packed brown sugar mixed with 4 teaspoons / 20ml hot water
In a stand mixer bowl combine water, yeast, a pinch of sugar from the ½ cup and salt. When the yeast is foamy (about 3 minutes) add the remaining sugar and butter, blend together. Add the eggs and mix. Add the flour and cinnamon. Mix one minute beyond just combined. Allow the dough to rest, covered or wrapped in film, while you make the stroop.
In a heavy bottom pan combine the brown sugar, butter and corn syrup. Over medium high heat, bring mixture to a boil, not stirring. Attach candy thermometer.
In a heavy bottom pan combine the brown sugar, butter and corn syrup. Over medium high heat, bring mixture to a boil, not stirring. (I stirred otherwise it would have burnt) Attach candy thermometer. Brush the sugar down from the sides of the pan with a wet pastry brush. Bring to 234-240°F / 112-115°C / soft ball stage. If you don’t have a candy thermometer, you can test it – at this point the syrup dropped in to cold water can be formed in to a soft and flexible ball. Remove from heat, add cinnamon. Stir until smooth. (I then cooled the pan in a bowl of cool water because I was worried about the caramel overcooking. Next time I would probably stop cooking the caramel before it reached temperature. My caramel was quite firm towards the end of making the wafels.)
Preheat waffle iron.
Measure the dough into 24 to 26 x 1 1/2 ounce / 42g balls. Roll into round balls.
Lay out a cutting board, round or decorative cookie cutter, knife, and offset spatula.
In quick order spray the cookie press, put in a ball of dough into each side of the cookie press. Close quickly using pressure to flatten the dough. Timing varies for each iron, roughly 1-3 minutes, allow your cookies to cook. Look for the steam coming from your press to diminish noticeably. You are looking for a dark golden brown. If they are undercooked they will not be crispy when cool. If they are overcooked you cannot split the cookie to fill it.
As soon as the cookie is cooked (it may be puffed, if you’re lucky) cut with the round cutter. This gives you a clean edge to halve the cookie.
Cut it through the middle to make two disks. It will be hot, use a clean tea towel to handle the cookie if necessary. Spread 1-2 tablespoons stroop onto one half of the cookie, then top with the other half. Allow to cool. If you move quickly, you can refill the cookie press after you’ve cut and split the cookie.
Those cookies can cook while you are filling the ones you just removed from the iron. If you move quickly, you can refill the cookie press after you’ve cut and split the cookie. Those cookies can cook while you are filling the ones you just removed from the iron.