Recipe: No-Yeast Stroopwafels and Yeast Stroopwafels with Variations (pizzelle iron)
Desserts - Cookies, Brownies, BarsNO-YEAST STROOPWAFELS
FOR THE CARAMEL FILLING:
1 cup granulated sugar
1/4 cup water
1 tablespoon corn syrup
2 teaspoons vanilla extract
6 tablespoons heavy cream
1 tablespoon unsalted butter
Vegetable oil
FOR THE WAFER DOUGH:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
Pinch of salt
2 teaspoons ground cinnamon
2 eggs
3/4 cup granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon lemon extract
1/2 teaspoon freshly grated lemon zest
1/3 cup (2/3 stick) butter, melted and cooled
TO MAKE THE CARAMEL FILLING:
In a small saucepan over medium heat, combine sugar, water, corn syrup and vanilla. Gently swirl until sugar dissolves. Without stirring, cook mixture until dark amber in color, swirling pan carefully while cooking, about 10 minutes.
Reduce heat to low, and slowly add cream, stirring with a wooden spoon. Be careful: Hot caramel will splatter when cream is added.
Add butter and stir until smooth. Set aside to cool.
Heat pizzelle iron. Brush lightly with vegetable oil.
TO MAKE THE DOUGH:
In a large bowl, sift together flour, baking powder, salt and cinnamon; set aside.
In a separate large bowl, whisk eggs. Slowly add sugar and mix until well blended. Whisk in vanilla and lemon extracts and lemon zest. Slowly add cooled butter in a steady stream, whisking continuously until batter is smooth.
Slowly add flour mixture; keep whisking until flour is completely incorporated into batter. Do not overmix.
Place about 1 tablespoon dough in center of each pizzelle plate. Close cover and cook 1 to 2 minutes, or until golden brown or according to manufacturer's instructions.
Using a fork, tongs or small spatula, remove wafer and place on a wire rack to cool. Repeat with remaining batter.
When wafers are cool, trim any overflow if desired. Spread half the wafers with 1 1/2 tablespoons cooled caramel sauce, and sandwich with a plain wafer, pressing gently to evenly spread caramel.
Store in an airtight container for up to 3 days.
Makes about 8 sandwich wafers.
Recipe adapted from Martha Stewart
YEAST STROOPWAFELS
"These stroopwafels, made with yeast, have an intense cinnamon flavor."
FOR THE WAFER DOUGH:
1 teaspoon active dry yeast
3 tablespoons warm water
1 teaspoon PLUS 1/3 cup granulated sugar, divided use
1 cup (2 sticks) unsalted butter
Pinch salt
1 tablespoon ground cinnamon
About 3 cups all-purpose flour
1 egg
FOR THE SYRUP:
1 tablespoon ground cinnamon
1 cup light corn syrup
3/4 cup PLUS 2 tablespoons light brown sugar
1/4 cup butter
Heavy cream, if necessary
Vegetable oil
Proof yeast (a test to see if yeast is active) by dissolving it in 3 tablespoons water with 1 teaspoon sugar. If mixture bubbles, it's active.
Beat butter until light in color; add remaining 1/3 cup sugar, salt and cinnamon.
Mix in yeast mixture, flour and egg. Knead or beat well, adding more flour as necessary.
Cover and let rest in a warm place about 1 hour.
Meanwhile, make syrup: In a small saucepan over low heat, cook cinnamon, corn syrup and brown sugar until sugar is dissolved and mixture has thickened a bit, about 10 minutes. Remove from heat and beat in butter.
Syrup will thicken as it cools, but should be slightly warm and thin enough to spread easily. If it cools too much, reheat gently; if it thickens too much, add a bit of cream, 1/2 teaspoon at a time, until spreadable.
Heat pizzelle iron and brush lightly with oil.
Measure about 1 tablespoon of dough into center of heated pizzelle iron and bake until golden in color, 1 to 3 minutes, or according to manufacturer's instructions. Cool slightly. Spread 1 wafer with syrup and top with another wafer, pressing gently but firmly. If desired, trim to a uniform shape with a 3-inch cookie cutter.
From: The Holland Ring
"I found the following stroop wafel variations to be especially tasty:"
CHOCOLATE-HAZELNUT STROOPWAFELS:
Using one of the recipes above, omit caramel or syrup recipe and replace with 1 cup of Nutella, a commercially prepared chocolate-hazelnut spread. Look for it in the grocery store near the peanut butter.
FRUIT-FILLED STROOPWAFELS:
Using one of the recipes above omit caramel or syrup recipe and replace with 1 cup favorite jam or jelly.
Source: Kelly Brant, Arkansas Democrat-Gazette, December 7, 2005
FOR THE CARAMEL FILLING:
1 cup granulated sugar
1/4 cup water
1 tablespoon corn syrup
2 teaspoons vanilla extract
6 tablespoons heavy cream
1 tablespoon unsalted butter
Vegetable oil
FOR THE WAFER DOUGH:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
Pinch of salt
2 teaspoons ground cinnamon
2 eggs
3/4 cup granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon lemon extract
1/2 teaspoon freshly grated lemon zest
1/3 cup (2/3 stick) butter, melted and cooled
TO MAKE THE CARAMEL FILLING:
In a small saucepan over medium heat, combine sugar, water, corn syrup and vanilla. Gently swirl until sugar dissolves. Without stirring, cook mixture until dark amber in color, swirling pan carefully while cooking, about 10 minutes.
Reduce heat to low, and slowly add cream, stirring with a wooden spoon. Be careful: Hot caramel will splatter when cream is added.
Add butter and stir until smooth. Set aside to cool.
Heat pizzelle iron. Brush lightly with vegetable oil.
TO MAKE THE DOUGH:
In a large bowl, sift together flour, baking powder, salt and cinnamon; set aside.
In a separate large bowl, whisk eggs. Slowly add sugar and mix until well blended. Whisk in vanilla and lemon extracts and lemon zest. Slowly add cooled butter in a steady stream, whisking continuously until batter is smooth.
Slowly add flour mixture; keep whisking until flour is completely incorporated into batter. Do not overmix.
Place about 1 tablespoon dough in center of each pizzelle plate. Close cover and cook 1 to 2 minutes, or until golden brown or according to manufacturer's instructions.
Using a fork, tongs or small spatula, remove wafer and place on a wire rack to cool. Repeat with remaining batter.
When wafers are cool, trim any overflow if desired. Spread half the wafers with 1 1/2 tablespoons cooled caramel sauce, and sandwich with a plain wafer, pressing gently to evenly spread caramel.
Store in an airtight container for up to 3 days.
Makes about 8 sandwich wafers.
Recipe adapted from Martha Stewart
YEAST STROOPWAFELS
"These stroopwafels, made with yeast, have an intense cinnamon flavor."
FOR THE WAFER DOUGH:
1 teaspoon active dry yeast
3 tablespoons warm water
1 teaspoon PLUS 1/3 cup granulated sugar, divided use
1 cup (2 sticks) unsalted butter
Pinch salt
1 tablespoon ground cinnamon
About 3 cups all-purpose flour
1 egg
FOR THE SYRUP:
1 tablespoon ground cinnamon
1 cup light corn syrup
3/4 cup PLUS 2 tablespoons light brown sugar
1/4 cup butter
Heavy cream, if necessary
Vegetable oil
Proof yeast (a test to see if yeast is active) by dissolving it in 3 tablespoons water with 1 teaspoon sugar. If mixture bubbles, it's active.
Beat butter until light in color; add remaining 1/3 cup sugar, salt and cinnamon.
Mix in yeast mixture, flour and egg. Knead or beat well, adding more flour as necessary.
Cover and let rest in a warm place about 1 hour.
Meanwhile, make syrup: In a small saucepan over low heat, cook cinnamon, corn syrup and brown sugar until sugar is dissolved and mixture has thickened a bit, about 10 minutes. Remove from heat and beat in butter.
Syrup will thicken as it cools, but should be slightly warm and thin enough to spread easily. If it cools too much, reheat gently; if it thickens too much, add a bit of cream, 1/2 teaspoon at a time, until spreadable.
Heat pizzelle iron and brush lightly with oil.
Measure about 1 tablespoon of dough into center of heated pizzelle iron and bake until golden in color, 1 to 3 minutes, or according to manufacturer's instructions. Cool slightly. Spread 1 wafer with syrup and top with another wafer, pressing gently but firmly. If desired, trim to a uniform shape with a 3-inch cookie cutter.
From: The Holland Ring
"I found the following stroop wafel variations to be especially tasty:"
CHOCOLATE-HAZELNUT STROOPWAFELS:
Using one of the recipes above, omit caramel or syrup recipe and replace with 1 cup of Nutella, a commercially prepared chocolate-hazelnut spread. Look for it in the grocery store near the peanut butter.
FRUIT-FILLED STROOPWAFELS:
Using one of the recipes above omit caramel or syrup recipe and replace with 1 cup favorite jam or jelly.
Source: Kelly Brant, Arkansas Democrat-Gazette, December 7, 2005
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