One of the first things I tried when we visited Amsterdam in October was a fresh, hot Stroopwafel (literally translates to syrup waffle) from a stand in the Albert Cuyp Markt. I have enjoyed the packaged stroopwafels that are becoming more popular at specialty stores in the United States, but there isn’t much better than a warm from the iron waffle cookie filled with a cinnamon-scented thick caramel syrup.
When I came back home, I was determined to recreate the cookies. I searched around and found the Chef’s Choice Petite Cone Express. It was the perfect size and pattern for making the Stroopwafels. The Petite Cone Express creates three mini cookies in less than a minute. The surface is nonstick and it has a temperature control setting based on how dark you want the cookies. It also comes with a roller for when you want to make the cookies into mini waffle cones (can’t wait to make these for the kids!).
Disclaimer: I received the Chef’sChoice® International™ PetiteCone Express™ Model 836 from Chef’s Choice in exchange for this post. All comments and opinions are my own.
These cookies are definitely one of the more technical recipes I have made lately. The trick is to work fast with the very hot ingredients while still being careful. The already thin waffle cookies need to be cut in half horizontally while still pliable. As they cool, they harden and will crack with handling. I used a thin, sharp bread knife to do this. If your hands are sensitive to heat, try heatproof gloves for this part.
Once the cookie is cut in half, spread some of the still hot caramel filling on the inside of the bottom half of the cookie. Be careful to not get any on your skin. Cover it with the top half, gently pressing around to make the filling even until it reaches the edges. Set aside and repeat with the remaining dough and filling.
The Petite Cone Express can make three cookies at a time. For the first few, I only did one at a time until I was confident with the steps before attempting more.
If the cookie didn’t come out in the perfect circle (like when I misjudged the amount of dough to put in the iron), I simply used kitchen scissors to cut away the excess. Others also use round cookie cutters (this works well if you are using a larger waffle iron).
Many of the recipes I came across called for Keukenstroop (a dark golden brown syrup) as an ingredient in the filling. So far I have been unable to locate this so I used dark corn syrup. I have also seen others use maple syrup or treacle, but the flavor will change a bit. I used 1/2 cup granulated sugar in the cookie dough, but have seen the amount vary widely recipe to recipe- from 1/4 cup to 1 cup.
Once the cookies harden, store then at room temperature in an airtight container. A hardened cookie is traditionally rewarmed by placing on the top of a hot mug of coffee or tea. The steam from the beverage will soften and warm the cookie/caramel filling. A few seconds in the microwave will also work in a pinch.
Stroopwafels (Dutch Caramel Waffles Cookies)
Adapted from The Dutch Table
1 1/2 teaspoons active dry yeast
1/4 cup lukewarm water, 105-115 degrees F
2 1/4 cups all purpose flour
1/2 cup granulated sugar
Pinch ground cinnamon
1/2 cup unsalted butter, melted and slightly cooled
1 cup dark brown sugar
1/2 cup unsalted butter
5 tablespoons keukenstroop or dark corn syrup
1 teaspoon ground cinnamon
1 tablespoon vanilla extract
To make the waffle cookies: In a small bowl, sprinkle the yeast over the lukewarm water and stir to combine. Allow to sit until frothy, 5-10 minutes.
In a large bowl or a stand mixer fitted with a dough hook, combine the flour, sugar, salt, and cinnamon. Mix in the yeast with water, butter, and egg until a smooth dough comes together. If it is too crumbly, add a little more water. It it is too loose and sticky, add a little more flour. Cover and allow to rest at room temperature for 30-60 minutes. It will get puffy, but won’t double in size.
To make the filling: In a medium saucepan, melt the brown sugar and butter over medium heat. Whisk in the keukenstroop or dark corn syrup and ground cinnamon. Continue to stir often until the mixture starts to bubble and thicken. Reduce heat to low and mix in the vanilla. Keep on warm and stir occasionally while preparing the cookies.
Preheat the waffle iron on desired setting (I used 3/4). If needed, lightly grease with oil.
Roll a tablespoon piece of dough into a ball, then lightly press into a disc. Place in the center of the preheated iron and press down the lid. Bake until golden, 40-60 seconds. Remove from the iron and quickly cut in half horizontally. Spread some of the hot filling on the inside of the bottom half of the cookie. Cover with the top half of the cookie and gently press to evenly spread the filling to the edges. Repeat with remaining dough and filling.
Best when served warm- be careful filling will be hot. Store cooled cookies in an airtight container at room temperature.