stroopwafel fork to belly
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Brown Butter Stroopwafel

STROOPWAFEL!!!!!!!!!! My metropolitan life has provided me many opportunities to learn about baked goods from all around the planet. Lately, I’ve been real obsessed with this classic Dutch cookie called stroopwafel – pronounced “stROPEwafel” and translated literally to “syrup waffle”.

Stroopwafel is made up of two layers of crispy wafflecone-esque cookies pressed together with a thick caramel filling. In Amsterdam, they are the size of your face and made to order on street corners for something like 2 euros. You can’t find them in the states, though they are almost always imported and therefore smaller, laden with preservatives, and much pricier. They can be eaten dipped in a hot cup of coffee or all on its own as a snack. I’ve loved this cookie before I even knew its name. I called them gooey waffle cookies and always jumped at the opportunity to get my hands on them at bakeries or markets that just happened to sell them. It’s the textural bliss in a bite of crunchy cookie layers with a gooey caramel center that gets me.

stroopwafel fork to belly stroopwafel fork to belly

stroopwafel fork to belly

If you’ve never had stroopwafel fresh, then let me tell you, it’s a game changer. Plus, when making it yourself you get to eat all the wafel scraps or dip them into any extra caramel filling which is nothing to complain about. You’ll need to get yourself a pizelle or shallow waffle iron (the kind used for waffle cones), but the process of smashing each ball of dough into a crispy cookie was so fun I wasn’t the least bit annoyed I’d have to find room for another unusual kitchen appliance.

*Many of the recipes I found for the stroopwafel filling were darker in hue than the caramel-like one I was familiar with. That’s thanks to the molasses. Its really personal preference. Roy loved the version I made with half molasses and half golden syrup, though I thought it was a little too strong and “molassesy” for me. If you prefer a filling more similar to caramel or just know you’re not a fan of that distinct molasses flavor, you can use golden syrup instead!

stroopwafel fork to belly

stroopwafel fork to belly stroopwafel fork to belly

The last thing I’d like to mention is these babies last forEVER. If stored properly, preferably in an airtight container at room temperature or even frozen, they outer cookies will stay crunchy for quite a while time. After this batch, I snagged a few for storing the freezer so I can appease any stroopwafel craving the next time it comes.

stroopwafel fork to belly

stroopwafel fork to belly

stroopwafel fork to belly

Brown Butter Stroopwafel
Recipe makes 10-15 cookies depending on the size of your iron.

for the wafel:
250g unsalted butter
500g all purpose flour
150g caster sugar
4 1/2 tsp dry yeast
60ml milk, warmed
1 egg

for the filling:
350g molasses, golden syrup, or a mix of the two (*see notes above)
200g light brown sugar, packed
50g butter
2 tsp cinnamon

special tools:
food scale
pizelle maker or waffle iron (I used this one from Amazon)
round cookie cutter, about 3.5-4 inches in diameter

1. In a small saucepan over the stove, brown the butter for the wafel on a medium heat. Cook for 5-7 minutes until the butter turns caramel brown and has a distinct nutty flavor. Keep a close eye during this process and be careful not the burn the butter as once it begins browning, it will darken very fast. Set the now browned butter aside to cool to room temperature.
2. In a large bowl, whisk together the flour, caster sugar, and dry yeast. Once the browned butter cools, add it to the dry ingredients along with the warm milk and egg. Mix with a spatula until the dough begins to clump together. Transfer the dough to a clean work surface and knead it with your hands until the dough is uniform and will hold its shape when formed into a large ball. Place the ball of dough back into the mixing bowl and cover with a clean towel. Set in a warm area in the kitchen for at least 45 minutes so the dough can rest.
3. To make the filling, add syrup of choice, brown sugar, butter, and cinnamon to a small saucepan. Cook over medium heat until the sugar and butter have both dissolved and the mixture is evenly combined. The filling becomes hardens and becomes difficult to work with when it comes to room temperature. If this happens while waiting to fill the stroopwafel, you can always pop the saucepan back onto the stove and reheat it to a more liquid texture.
4. Once the dough is finished resting, use a food scale to portion the dough into 50g balls. Depending on the size of your iron, this takes a few tries to get right. When the waffle iron is heated, grease it lightly with cooking spray and place the dough ball in the center (positioned a few centimeters more towards the back of the iron) and close the iron. Cook for 1-2 minutes until the wafel is a golden brown color. Remove from the iron and immediately use the cookie cutter to trim off the uneven edges. Use a serrated knife to cut the cookie in half. This must all be done while the cookie is still hot or it will break. Spread one side of the cookie with the stroopwafel filling and press the two halves together. Set aside to cool and repeat with the other cookies. Best served with a hot cup of coffee! Pro-tip: don’t throw away the wafel scraps! They stay crispy if stored in an air-tight container and are delicious to munch on or for dipping into any extra filling 🙂

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About Courtney C.

  • Leah Sprague

    I love stroopwafels (although I’ve been naively calling them STROOPwaffles my whole life – whoops!) and these look incredible!
    Obviously a pizelle maker would be best, but do you think it would be possible to fudge it and use a regular waffle maker?

  • Rebecca@ Figs and Pigs

    Look so good courtney. I love your little video clip so creative x