Dutch Caramel-Filled Waffle Cookies (Stroopwafels)
Classic Dutch thin waffle cookies with a cinnamon flavor and caramel filling. Traditionally served over a hot cup of coffee to soften the caramel.
Ingredients
waffle cookies - cake flour
1 3/4 cup
waffle cookies - baking powder
2 tsp
waffle cookies - cinnamon powder
1 tsp
waffle cookies - salt
1/2 tsp
waffle cookies - large eggs
3
waffle cookies - fine granulated sugar
3/4 cup
waffle cookies - unsalted butter (melted and cooled)
1/2 cup
waffle cookies - vanilla extract
1 tbsp
caramel filling - fine granulated sugar
1 cup
caramel filling - water
1/4 cup
caramel filling - unsalted butter (cut into small pieces)
4 tbsp
caramel filling - heavy cream
3 tbsp
Instructions
1
Make the waffle batter
In a medium bowl, thoroughly whisk together the flour, baking powder, cinnamon, and salt; set aside. In an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed until combined. Gradually add the sugar and continue beating until fluffy, about 2 minutes. Add the butter and vanilla extract and mix until combined. On low speed, add the flour mixture and beat until just combined.
2
Bake the waffles
Preheat a pizzelle iron according to the manufacturer's instructions and lightly spray with non-stick cooking oil. Drop 1 heaping tablespoon of batter into the center of each mold. Close the lid and bake as directed (about 45 seconds). Use a spatula to transfer the waffles to a cooling rack to cool. Repeat with the remaining batter.
3
Make the caramel filling
In a small heavy-bottomed saucepan, combine the sugar and water over medium heat, stirring constantly until the sugar dissolves. Stop stirring, increase the heat to high, and cook without stirring until the syrup caramelizes to a deep amber color (occasionally brush down the sides of the pan with a wet pastry brush during cooking to prevent crystallization). Remove from the heat immediately and carefully stir in the butter and cream (the mixture will bubble up). Stir until the bubbling subsides, the butter has melted, and the mixture is smooth.
4
Assemble the cookies
Drop about 2 1/2 teaspoons of caramel filling onto the bottom of each waffle. Quickly top with another waffle and gently press together to form a sandwich. Repeat with the remaining waffles and caramel filling. Assemble quickly while the caramel is still hot.
5
Chocolate variation (optional)
Reduce the flour to 1 1/3 cups, and sift in 1/4 cup of non-alkalized cocoa powder along with the flour.
6
Storage
Store in an airtight container at room temperature for up to 3 days.
