New this month

Stroopwaffels II

Peggy McCormack

"Dutch cookie with caramel syrup between two thin cookies. Absolutely delicious! I lived in Holland for a year and fell in love with these cookies. I was so happy to finally find a recipe! These are made using a pizzelle iron."
Added to shopping list. Go to shopping list.

Ingredients

30 m servings 126 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 126 kcal
  • 6%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 20.4g
  • 7%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 40 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat a non-sitck pizzelle iron. Sift together the flour, baking powder and salt; set aside.
  2. In large bowl, whisk together the eggs and 3/4 cup sugar until well blended. Whisk in the vanilla and lemon extracts. Slowly pour in the melted butter while whisking briskly then slowly mix in the dry ingredients.
  3. Spoon or pipe 1 1/2 tablespoons of batter onto the preheated pizzelle iron. Close the lid and seal with the clasp. Cook for 50 to 60 seconds before removing with a small spatula. Cool on wire racks.
  4. To make the caramel glaze: In a small saucepan combine remaining 1 cup of sugar with corn syrup and lemon juice. Cook over medium heat without stirring until the mixture reduces to an amber colored syrup. Reduce heat and quickly whisk in the heavy cream 1 tablespoon at a time. Strain the caramel sauce if necessary and transfer to a bowl to cool. Spread caramel sauce between cookies to form sandwiches.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 3
Most helpful
Most positive
Least positive
Newest

I have a pizzelle iron and have made pizzelles and waffle cones using other recipes with no problem. When I used this recipe for the stroopwaffels, the batter spread too thinly and stuck to the ...

I've heard about these cookie/waffles and have been long looking for it recipy. I love them with Strawberry jam filling.

Very easy to make....and a great lemon flavor. Refreshing!

Other stories that may interest you