Teresa's Recipes
Stroopwafel
Stroopwafel is a beloved traditional Dutch treat, perfect for enjoying with a cup of coffee or tea. This delightful dessert consists of two thin, crispy waffle cookies sandwiched with a luscious, gooey caramel syrup. Originating from the Netherlands in the 18th century, stroopwafels were initially made using leftover ingredients from bakers, leading to a deliciously innovative treat that has become a staple in Dutch culture. With a warm, caramel center and a crunchy exterior, these stroopwafels are sure to delight your taste buds and create a lasting impression.
Ingredients
- 1 cup, warm Milk
- 2 teaspoons Yeast
- 1/4 cup Granulated sugar
- 1/2 cup, softened Unsalted butter
- 1, large Egg
- 1 teaspoon Vanilla extract
- 2 cups All-purpose flour
- 1 cup Caramel syrup
Dietary Notes
- Servings: 12
- Dish Type: Dessert
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Calories: 180
- Fat: 7g
- Carbs: 26g
- Protein: 2g
- Sodium: 50mg
- Sugar: 10g
Instructions
- In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until bubbly.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the egg and vanilla extract to the butter mixture, mixing well to combine.
- Gradually add the flour and the yeast mixture to the butter mixture, stirring until a soft dough forms.
- Cover the dough with a clean kitchen towel and let it rise in a warm place for 1 hour or until doubled in size.
- Preheat a stroopwafel iron or a regular waffle iron to medium heat.
- Once the dough has risen, divide it into small balls (about the size of a golf ball) and place each ball onto the preheated iron.
- Close the iron and cook the waffles for about 2 minutes, or until they are golden brown and crisp.
- Carefully remove the waffles from the iron and let them cool slightly on a wire rack.
- Using a sharp knife, carefully slice each waffle in half horizontally to create two thin cookies.
- Spread a generous amount of caramel syrup on one half of each waffle and sandwich it with the other half.
- Serve the stroopwafels warm, or allow them to cool to room temperature for a chewy texture.
Tips
- For an extra flavor twist, try adding a pinch of cinnamon or nutmeg to the dough.
- Serve stroopwafels over a hot cup of coffee or tea, allowing the steam to warm the caramel filling.
- These cookies can be stored in an airtight container for up to a week, but they are best enjoyed fresh.