Stroopwafels
Description
Stroopwafels, thin waffle cookies held together with a sweet caramel filling, are popular in the Netherlands. This recipe was translated from Dutch.
Ingredients
•
4 cups all-purpose flour
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1 1/8 cups butter, melted
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3/4 cup white sugar
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1/4 cup warm milk
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1 large egg
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2 (1/4 ounce) envelopes active dry yeast
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cooking spray
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1 1/2 cups molasses
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1 1/3 cups packed brown sugar
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1/3 cup unsalted butter
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1 teaspoon ground cinnamon
Directions
1
Start the cookies: Mix flour, melted butter, sugar, warm milk, egg, and yeast together in a large bowl. When dough becomes too stiff to stir, turn out onto a floured surface and knead by hand for a few minutes. Set aside to rise for 45 minutes.
2
Make the filling: Heat molasses, brown sugar, butter, and cinnamon in a saucepan over medium heat until warm. Stir to blend and set aside.
3
Preheat a pizzelle iron according to manufacturer's instructions and spray with cooking spray.
4
Finish the cookies: Knead dough briefly, then divide into twelve pieces. Roll each piece into a 2-inch ball. Press one ball at a time in the center of the preheated pizzelle iron. Close the iron and cook until golden brown, 1 1/2 to 3 minutes. Remove from the iron and carefully cut warm cookie in half horizontally with a serrated knife. Spread filling on the inside and sandwich the two halves back together. Repeat to cook and fill remaining cookies.