Recipe by Julie
"A wonderful very-difficult-to-find Dutch recipe from a Dutch friend of mine. Delicious and addicting."
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1 (.25 ounce) package
active dry yeast
1 1/2 cups
packed brown sugar
dark corn syrup
I tried these in Denmark and loved them so I was delighted to come upon this recipe. These were very good, easy to make. I did not cut the cookies in half to put the filling in- I used two and made it a sandwich cookie with the filling. They taste just like the ones I brought home (I saved a few to compare). I added cinnamon to the dough and only made 2/3 of the filling. I also substituted one cup of whole wheat flour to make the dough a little darker and heartier. Excellent!
Delicious! They can be made in a waffle cone maker and cut with a round cookie cutter. I yielded 24 three-inch waffels and about 8 2-inch waffels, which helps bring the calorie count way down. These are a lot of fun to make, and I think they're going to make a nice Christmas gift.
This recipe is a very good one. Just
be careful not to overboil the filling.
I share this recipe with my co-workers
and they love it. It takes a little bit
of time to make it but it is well worth
it. My wife and Daughter really love it.
And Yes, I do normally do most of the
cooking at my house.
20 years ago I spent time in the Netherlands, and ever since then I have searched for a stroopwaffels recipe. I was thrilled to find this; and these cookies are just like the real thing in Holland!! Now my family loves them as much as I do.
Ok. These are wonderful but not as easy to make as some of the better cooks have described. Let me explain my mistakes so anyone else who wants to make these fabulous treats won't do what I did. First, I did not have the ingredients to make the filling, so made the cookies in the pizzelle one day. Splitting them apart is not difficult, but not all the cookies split evenly -- so they did not look very pretty. I put them in a airproof container with a papertowel between layers of cookies. The problem is they harden just a bit once cool. So, when I made the filling today and pressed the top cookie on top of the bottom, the top broke -- on almost all of them. The cookies were not pretty but they sure were tastey. I did follow what one user did and just put two full cookies together -- it was good but too thick and cakey for my taste and not authentic. My dad was born in Holland and I visit family often over there. If anyone has suggestions on how to split the pizzelle's evenly, it would be greatly appreciated! Regardless of how ugly my cookies turned out, the recipe is the real deal and the cookies tasted wonderful!
I took these to a meeting, they were just great ! I did add some ground walnuts and some coconut. Not a lot, but enough to boost the caramel flavor up a notch !
I want to ask if anyone has ever tried making the cookie in just a fry pan? I do not have a Pizelle or a waffle cone maker either and NO money to buy one. I have been wanting MORE of these cookies for years. A chat friend brought me a package of them when he came to visit me. Well, when I took my first bite (not expecting much) I was so in love with them I did not stop eating till they were gone. Then I thought I would cry.
Thank you so much for this recipe. My Dutch friends sent me a recipe, but to translate it into US measurements was not really clear (treacle) and such.
this was exactly the recipe I needed. Really good!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 602
** Calories from Fat: 288
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