Friday, December 5, 2008

12 Days of Yummies: Stroopwafels

Day 5
In celebration of my Dutch heritage, with today being Sinterklaas Day & all, I thought I'd share a recipe of my favorite Dutch treat.  If done right, these cookies are the best thing ever!  My dad (a native of the Netherlands) said that when he was in Holland, they would have street venders at every corner selling them hot and fresh...oh that would be awesome!  I bet you didn't know that the average Dutchman eats about 20 stroopwafels a year.  Stroopwafels were created in 1784 by a baker from Gouda (hmm, recognize the name?  It's only some of the yummiest cheese ever!) who baked a waffle of old crumbs and spices and filled it with syrup (hence the name "Stroopwafels" or syrup waffles).  The only downfall to making these yourself is that you have to have a pizzelle iron.  If you can figure out another way to make them, PLEASE share!

(photo courtesy of flickr)
  • 4 cups all-purpose flour
  • 1/2 tsp ground cinnamon
  • 1/2 cup white sugar
  • 1 cup unsalted butter
  • 2 large eggs
  • 1 (.25 ounce) pkg active dry yeast
  • 1/2 cup warm water
  • 1 1/2 cups packed brown sugar
  • 1 cup unsalted butter
  • 1 tsp ground cinnamon
  • 6 Tbsp dark corn syrup
  • 1/2 cup finely ground hazelnuts (optional) (be sure to remove skins, then grind in food processor into a fine powder)
To make waffles: Preheat pizzelle iron. Dissolve the yeast in the warm water. Cut 1 cup of the butter into the flour. Mix in the sugar, cinnamon, eggs and yeast mixture. Mix well and set aside to rise for 20-60 minutes. Roll dough into 12 small balls, squeeze each ball into the pre-heated pizzelle iron and bake for about 30 seconds.

To make filling: In a saucepan boil the brown sugar, the remaining 1 cup of the butter, cinnamon, and dark corn syrup until it reaches the soft ball stage (234°-240°). Stir in ground hazelnuts at this point, if using.

To assemble: Cut each waffle into 2 thin waffles and spread with filling. Repeat this process until all the filling is used.

Serves 12.

Julie R.

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