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Dutch: Stroopwafel




Source of Recipe


Martha Stewart


Recipe Introduction


Stroopwafel is a Dutch confection that sandwiches caramel between wafflelike pizzelle cookies. What makes stroopwafels especially unique is the way they are eaten. The Dutch serve them with mugs of cocoa, coffee, or tea, and lay the stroopwafel across the rim of the cup, letting the steam warm and soften the cookie, so it seems like it has just come from the oven. In Holland, the cookies are small, so they can fit neatly over a demitasse cup, but this recipe produces larger cookies that are perfect for your favorite oversize mug.



Pizzelle cookies are common in Europe, where the batter is cooked on a special tool called a pizzelle iron. In Italy, pizelles are twisted into cones and filled with whipped cream, and they can also be used for cannoli shells and ice-cream cups. Because they harden as they cool, any shaping needs to be done while the cookie is still soft and warm.



List of Ingredients




1/4 cups all-purpose flour
1 teaspoon baking powder
Pinch of salt
2 large eggs
3/4 cup sugar
2 teaspoons pure vanilla extract
1 teaspoon pure lemon extract
1/3 cup (2/3 of a stick) unsalted butter, melted and cooled
1 cup Caramel Sauce


Recipe



1. Heat a nonstick pizzelle iron. In a large bowl, sift together all-purpose flour, baking powder, and salt; set aside.

2. In a large bowl, whisk eggs. Slowly add sugar, and continue mixing until well blended. Whisk in vanilla and lemon extracts. Slowly add the cooled butter in a steady stream, whisking continuously until the batter is smooth.

3. Slowly add the flour mixture, and keep whisking until the flour is completely incorporated into the batter. Do not overmix.

4. Fill a pastry bag fitted with a #4 Ateco plain tip with batter. Pipe 1 1/2 tablespoons batter in a circle around the center of each pattern on the heated pizzelle iron. Close the iron and seal with the clasp. Cook until golden brown, 50 to 60 seconds. Using a small spatula, remove pizzelles, and place on a wire rack to cool.

5. When pizzelles are cool, trim to shape, if necessary. Spread half of the cookies with 1 1/2 tablespoons cooled Caramel Sauce, and sandwich together with a plain cookie, pressing gently to evenly spread caramel. Store in an airtight container for up to 3 days.

YIELD: 8 Sandwiches