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Stroopwaffels II
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
"Irresistible Dutch caramel syrup-filled sandwich cookies, made effortlessly with a pizzelle iron. A delightful taste of Holland in every bite!"
Ingredients:
  • 1.25 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 2 eggs
  • 0.75 cup white sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon extract
  • 0.33300000429153 cup butter, melted
  • 1 cup white sugar
  • 1 tablespoon corn syrup
  • 1 teaspoon lemon juice
  • 6 tablespoons heavy cream
Instructions:
  • Preheat a non-stick pizzelle iron. Combine sifted flour, baking powder, and salt; set aside.
  • In a large bowl, vigorously whisk together eggs and 3/4 cup sugar until fully combined. Add vanilla and lemon extracts. Gradually stream in melted butter while whisking vigorously, then gently fold in the dry ingredients.
  • Portion 1 1/2 tablespoons of batter onto the heated pizzelle iron using a spoon or piping bag. Seal with the clasp and cook for 50 to 60 seconds. Remove with a small spatula and cool on wire racks.
  • For the caramel glaze: In a saucepan, melt 1 cup of sugar with corn syrup and lemon juice over medium heat without stirring until it turns amber. Lower the heat, gradually whisk in heavy cream, strain the sauce if needed, then let it cool in a bowl. Use as filling to sandwich cookies.

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