Best 3 Stroopwafels Syrup Waffels Recipes
**Indulge in the Delightful Symphony of Stroopwafels and Syrup Waffles: A Culinary Journey to Sweet Satisfaction**
Unveiling a world of irresistible flavors, our article embarks on a culinary expedition to explore the delectable realm of stroopwafels and syrup waffles. Originating from the Netherlands, stroopwafels captivate taste buds with their unique structure, featuring two thin, crispy wafers encasing a luscious caramel filling. Meanwhile, syrup waffles, hailing from Belgium, tantalize the senses with their fluffy texture and the sweet embrace of maple syrup. Immerse yourself in the art of crafting these delectable treats with our meticulously curated recipes.
**Recipes to Awaken Your Taste Buds:**
1. **Classic Stroopwafels:** Embark on a traditional journey with this timeless recipe, guiding you through the steps of creating authentic stroopwafels. Learn the art of preparing the perfect waffle batter, achieving that crispy yet tender texture. Discover the secrets behind the delectable caramel filling, ensuring a smooth and flavorful center.
2. **Spiced Stroopwafels with Apple Filling:** Elevate your stroopwafel experience with a delightful twist. This recipe introduces a symphony of spices, adding warmth and depth to the classic caramel filling. The addition of apple slices creates a tantalizing textural contrast, resulting in a harmonious blend of flavors.
3. **Syrup Waffles with Mixed Berries:** Indulge in the quintessential Belgian breakfast experience with our syrup waffle recipe. Master the art of creating light and airy waffles, complemented by the rich sweetness of maple syrup. Elevate the dish with a vibrant medley of mixed berries, adding a burst of freshness and a touch of tartness.
4. **Syrup Waffles with Salted Caramel Sauce:** Experience a decadent twist on classic syrup waffles with this recipe. Prepare irresistibly fluffy waffles, then drizzle them with a luscious salted caramel sauce, creating a symphony of sweet and savory flavors. The sprinkle of sea salt adds a touch of sophistication, enhancing the overall taste experience.
5. **Stroopwafel Ice Cream Sandwiches:** Transform your stroopwafels into a refreshing summertime treat with this ingenious recipe. Combine the crispiness of stroopwafels with the velvety smoothness of ice cream, creating a delightful symphony of textures and flavors. Experiment with different ice cream flavors to create a variety of delectable combinations.
STROOPWAFELS (SYRUP WAFFELS)
A Dutch waffle. I am guessing at the number of serving since I haven't made these, but am adding for ZWT 6.
Provided by Scarlett516
Categories Breakfast
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Dissolve the yeast in warm water.
- Cut the butter into the flour.
- Add the sugar, eggs, and yeast and mix well.
- Set aside for 30-60 minutes.
- Roll into balls and cook in a pizelle iron.
- Boil the syrup ingredients in a heavy bottom saucepan and boil until the syrup is at the soft ball stage.
- Split the waffles in half, spread the cut side with syrup, and then place the halves back together.
Nutrition Facts : Calories 1722.2, Fat 95.8, SaturatedFat 59.3, Cholesterol 337, Sodium 873.6, Carbohydrate 202.8, Fiber 4.2, Sugar 105.5, Protein 17.9
STROOPWAFELS
Dutch stroopwafels (translation: molasseswaffles) Foreign people love them, so I translated this Dutch recipe to English.
Provided by Marshmallow87
Categories World Cuisine Recipes European Dutch
Yield 12
Number Of Ingredients 10
Steps:
- In a large bowl, mix together the flour, melted butter, sugar, yeast, milk and egg. When the dough becomes to stiff to stir, turn out onto a floured surface and knead by hand for a few minutes. Set aside to rise for 45 minutes.
- To make the filling, heat the molasses, brown sugar, remaining butter and cinnamon in a saucepan over medium heat. Stir to blend, and set aside.
- Preheat a pizzelle iron. Knead the dough briefly, and divide the dough into 2 inch balls, or a size compatible with your pizzelle iron pattern. Press the balls in the preheated iron, and cook until the iron stops releasing steam, or until the waffles are golden brown.
- Carefully remove with a knife or spatula, and split in half horizontally (like pocket bread) while they are still warm. Don't wait too long, otherwise they will break. Spread filling on the insides, and put the halves back together.
Nutrition Facts : Calories 622 calories, Carbohydrate 99.8 g, Cholesterol 75.2 mg, Fat 23.4 g, Fiber 1.5 g, Protein 5.7 g, SaturatedFat 14.4 g, Sodium 190.3 mg, Sugar 59.4 g
STROOPWAFELS
This is a Dutch favorite, though I've seen them recently at Starbucks (horribly overpriced, of course). If you don't have a "pizzelle" iron, don't despair. There's a super-easy shortcut: just buy waffle cookies at your supermarket (and Trader Joe's has some really fantastic cookies for sure). That's what I ended up doing, so don't think I am a whiz at pizzelle making! I halved this recipe, and was still able to have filling leftover when I made 12 cookies. I think this recipe is for filling full sized (6-8 inch) cookies. So plan on having quite a few cookies if you are using store bought cookies (3-4 inch). I found this recipe through google, and preferred it over the one already posted on Recipezaar, so here it is!
Provided by Silke 2
Categories Dessert
Time 45m
Yield 12-24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat a pizzelle iron.
- To Make Waffles: Dissolve the yeast in the warm water. Cut butter into the flour. Mix in the sugar, cinnamon, eggs and yeast mixture. Mix well and set aside to rise for 30 to 60 minutes.
- Roll dough into 12 small balls; Squeeze each ball into the preheated pizzelle iron and bake for about 30 seconds. Cut the waffles into two thin waffles and spread with filling.
- To Make Filling: In a saucepan boil the brown sugar, the remaining one cup of the butter, cinnamon (this is a must-have ingredient), and dark corn syrup until it reaches the soft ball stage (234-240°F, 112-115°C), stirring constantly.
- To Assemble: Cut each waffle (only if home-made waffles) into 2 thin waffles and spread with filling. Repeat this process until all the filling is used. If using store bought, simply spread about 1 tablespoon of filling on one waffle cookie, let it cool about 1 minute, and squeeze a second cookie on top.
- Makes 12 servings (more if using store-bought). Best if eaten after they've cooled, less messy that way!
- Tip: Try eating stroopwafel by resting it over a warm cup of coffee or tea -- the steam will warm these up just right.
Nutrition Facts : Calories 602.9, Fat 31.9, SaturatedFat 19.8, Cholesterol 112.3, Sodium 40.7, Carbohydrate 75.5, Fiber 1.5, Sugar 37.8, Protein 6
Tips:
- Use high-quality ingredients: Good-quality butter, flour, and syrup will make a big difference in the final taste of your stroopwafels.
- Don't overmix the dough: Overmixing will make the dough tough. Mix just until the ingredients are combined.
- Chill the dough before rolling: This will make the dough easier to handle and will prevent it from sticking to your rolling pin.
- Use a waffle iron that is specifically designed for making stroopwafels: This will ensure that your stroopwafels are the right size and shape.
- Don't overcrowd the waffle iron: This will prevent the stroopwafels from cooking evenly.
- Cook the stroopwafels until they are golden brown: This will ensure that they are cooked through and have a crispy exterior.
- Let the stroopwafels cool completely before filling them: This will prevent the filling from melting and making the stroopwafels soggy.
Conclusion:
Stroopwafels are a delicious and easy-to-make treat that can be enjoyed by people of all ages. They are perfect for a quick snack or dessert, and they can also be used to make ice cream sandwiches or other desserts. With a little practice, you can make stroopwafels that are just as good as the ones you can buy in the store. So what are you waiting for? Give this recipe a try today!
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