<\/p>\n
![\"Pizzelle](\"https:\/\/tailwind-coaching.com\/wp-content\/uploads\/2011\/06\/wafel1-300x224.jpg\" "\\"Pizzelle")
<\/a>Pressing problems<\/h3>\nUnfortunately, it seems that the only options for a traditional stroopwafel press involve a trip to the Netherlands or a large expenditure in order to procure a true stroopwafel press. \u00a0I've found that a suitable substitute can be found in the Cuisinart Pizzelle Press<\/a> which only lists for about $40. \u00a0Hint here: I purchased it at Bed Bath and Beyond (just to the right of the Beyond section) using a 20% discount coupon and only paid about $32 for it. \u00a0For that price, it would easily pay for itself in two batches of waffles. \u00a0With the press unpacked, plugged in and burning off any nastiness, I set about making “batter.”<\/p>\n <\/p>\n
Recipe revelation<\/h3>\n
Since most stroopwafel recipes are closely guarded family secrets, I had to improvise and cobble together a recipe from various internet sources. \u00a0I finally settled on the dough\/batter recipe below:<\/p>\n
\n- 4 cups all-purpose flour<\/li>\n
- 1\/2 tsp. ground cinnamon<\/li>\n
- 1\/2 cup white sugar<\/li>\n
- 1 cup unsalted butter<\/li>\n
- 2 large eggs<\/li>\n
- 1 (.25 ounce) package active dry yeast<\/li>\n
- 1\/2 cup warm water<\/li>\n<\/ul>\n
![\"Stroopwafel](\"https:\/\/tailwind-coaching.com\/wp-content\/uploads\/2011\/06\/wafel2-300x224.jpg\" "\\"Stroopwafel")
<\/p>\n
Dissolve the yeast in the warm water and let sit for a few minutes to activate.
\nCut one \u00a0cup of room butter into the flour in a large mixing bowl. Mix in the sugar, cinnamon, eggs and yeast mixture. \u00a0Mix together using a stand mixer or food processor until the dough comes together. \u00a0It will not be liquid like most traditional “batter” but more like a pie crust dough. \u00a0Form into a ball and set aside covered with a towel for 30 to 60 minutes to allow the dough to rise.<\/p>\n
Filling in<\/h3>\n
Everyone familiar with these Dutch treats (and the Honey Stinger variety) knows there is a syrupy filling in the middle of the wafer thin pastries. \u00a0I figured I would go with something that was fairly tasty, but had a lot of simple sugars to burn quickly on a ride.<\/p>\n
\n- 1 1\/2 cups packed brown sugar<\/li>\n
- 1 cup unsalted butter<\/li>\n
- 1 teaspoon ground cinnamon<\/li>\n
- 3 tablespoons dark corn syrup<\/li>\n
- 3 tablespoons blackstrap molasses<\/li>\n
- vanilla extract to taste (or substitue other flavor)<\/li>\n<\/ul>\n
\n<\/strong><\/span>![\"Caramel](\"https:\/\/tailwind-coaching.com\/wp-content\/uploads\/2011\/06\/wafel3-300x224.jpg\" "\\"Caramel")
<\/a>Basically, the idea here is to make a caramel, so you'll boil the brown sugar, butter, cinnamon, vanilla, corn syrup and molasses until it starts to form a “foam” on top and reaches about 235 degrees. \u00a0Keep it at a constant temperature until you're ready to start spreading it on your wafels, but beware as hot caramel can cause some pretty nasty burns (don't ask how I know this.)<\/span><\/span><\/span><\/p>\n![\"Pressing](\"https:\/\/tailwind-coaching.com\/wp-content\/uploads\/2011\/06\/wafel5-300x224.jpg\" "\\"Pressing")
<\/a>Press away<\/span><\/span><\/span><\/h3>\nAfter your dough has rested, roll it out onto a non-stick board and use your pastry knife to quarter it. \u00a0Then quarter it again. \u00a0Now you'll have 16 balls of dough. \u00a0Cut each one in half to make 32 balls. \u00a0Roll each out into a flattened, roughly circular shape, about 1\/8″ thick and press into the pizzelle press, cooking for about 40 seconds or until golden brown (mine ended up a little light, so I may add more cooking time next time.) \u00a0You'll end up with a plate full of thin pastries. <\/span><\/span><\/span><\/p>\nCut and fill<\/span><\/span><\/span><\/h3>\nI found through trial and error that these waffles are just thick enough to cut with a sharp, small bread knife, and they are much easier to cut fresh and warm out of the press. \u00a0So as you pop each pastry out of the press, just slice it in half with a bread knife and set it aside to be filled once you're done making pastries. <\/span><\/span><\/span><\/p>\n
<\/p>\n
Recipe revelation<\/h3>\n
Since most stroopwafel recipes are closely guarded family secrets, I had to improvise and cobble together a recipe from various internet sources. \u00a0I finally settled on the dough\/batter recipe below:<\/p>\n
- \n
- 4 cups all-purpose flour<\/li>\n
- 1\/2 tsp. ground cinnamon<\/li>\n
- 1\/2 cup white sugar<\/li>\n
- 1 cup unsalted butter<\/li>\n
- 2 large eggs<\/li>\n
- 1 (.25 ounce) package active dry yeast<\/li>\n
- 1\/2 cup warm water<\/li>\n<\/ul>\n<\/p>\n
Dissolve the yeast in the warm water and let sit for a few minutes to activate.
\nCut one \u00a0cup of room butter into the flour in a large mixing bowl. Mix in the sugar, cinnamon, eggs and yeast mixture. \u00a0Mix together using a stand mixer or food processor until the dough comes together. \u00a0It will not be liquid like most traditional “batter” but more like a pie crust dough. \u00a0Form into a ball and set aside covered with a towel for 30 to 60 minutes to allow the dough to rise.<\/p>\nFilling in<\/h3>\n
Everyone familiar with these Dutch treats (and the Honey Stinger variety) knows there is a syrupy filling in the middle of the wafer thin pastries. \u00a0I figured I would go with something that was fairly tasty, but had a lot of simple sugars to burn quickly on a ride.<\/p>\n
- \n
- 1 1\/2 cups packed brown sugar<\/li>\n
- 1 cup unsalted butter<\/li>\n
- 1 teaspoon ground cinnamon<\/li>\n
- 3 tablespoons dark corn syrup<\/li>\n
- 3 tablespoons blackstrap molasses<\/li>\n
- vanilla extract to taste (or substitue other flavor)<\/li>\n<\/ul>\n
\n<\/strong><\/span><\/a>Basically, the idea here is to make a caramel, so you'll boil the brown sugar, butter, cinnamon, vanilla, corn syrup and molasses until it starts to form a “foam” on top and reaches about 235 degrees. \u00a0Keep it at a constant temperature until you're ready to start spreading it on your wafels, but beware as hot caramel can cause some pretty nasty burns (don't ask how I know this.)<\/span><\/span><\/span><\/p>\n<\/a>Press away<\/span><\/span><\/span><\/h3>\nAfter your dough has rested, roll it out onto a non-stick board and use your pastry knife to quarter it. \u00a0Then quarter it again. \u00a0Now you'll have 16 balls of dough. \u00a0Cut each one in half to make 32 balls. \u00a0Roll each out into a flattened, roughly circular shape, about 1\/8″ thick and press into the pizzelle press, cooking for about 40 seconds or until golden brown (mine ended up a little light, so I may add more cooking time next time.) \u00a0You'll end up with a plate full of thin pastries. <\/span><\/span><\/span><\/p>\n
Cut and fill<\/span><\/span><\/span><\/h3>\n
I found through trial and error that these waffles are just thick enough to cut with a sharp, small bread knife, and they are much easier to cut fresh and warm out of the press. \u00a0So as you pop each pastry out of the press, just slice it in half with a bread knife and set it aside to be filled once you're done making pastries. <\/span><\/span><\/span><\/p>\n
![\"Filling](\"https:\/\/tailwind-coaching.com\/wp-content\/uploads\/2011\/06\/wafel6-300x224.jpg\" "\\"Filling")
<\/a><\/span><\/span><\/span>![\"Completed](\"https:\/\/tailwind-coaching.com\/wp-content\/uploads\/2011\/06\/wafel7-300x224.jpg\" "\\"Completed")
<\/a>Traditionally, stroopwafels were treats for tea time, and thusly they were laid over a hot cup of tea or espresso to warm them up and make them a little bit gooey. \u00a0You can certainly do that (as they are tasty any time of day) but if you're like me and you want to take them riding with you, just cut them into 6 pieces and stick them in a small plastic baggie in your pocket. \u00a0Especially in summer, the warmth of the sun and heat of the day will soften them enough, and they will be appetizing, tasty treats for your long rides.<\/span><\/span><\/span><\/p>\n