I know I’ve mentioned it before, my fascination and appreciation of the Dutch stroopwafel. Visiting that street vendor was a highlight of my trip to the Netherlands. New York has its hot dogs. Paris has its crêpes. And Amsterdam has its stroopwafels. If you haven’t tried one before, imagine being attracted by a similar smell of an ice cream shop that is making its own waffle cones. But instead of cones, they are making fresh waffled cookie type sandwiches with a thin caramel-esque syrup-y  inner layer that you can hold in your hand while you walk around the outdoor market or town. They can be purchased in different sizes, but the stroopwafels are globally known for their cup-sized roundness; because the idea is that they come back to life as they are warmed through while resting on the rim of your morning (or afternoon… or evening…) coffee or tea. And the unfortunate truth is that I haven’t had any stroopwafels since being stateside that tasted remotely like what I remembered in Holland. Until now. When these are fresh, they are incredible.

As found on Food.com

Waffle cookies

4 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 cup granulated sugar
1 cup unsalted butter
2 large eggs
1 (1/4 ounce) package active dry yeast
1/2 cup warm water
Filling

1 1/2 cups packed brown sugar
1 cup unsalted butter
1 teaspoon ground cinnamon
6 tablespoons dark corn syrup

DIRECTIONS

Preheat a pizzelle iron. Or in my case a Belgian Cookie Iron.
To Make Waffles: Dissolve the yeast in the warm water.

Cut butter into the flour.

Mix in the sugar, cinnamon, eggs and yeast mixture.

Mix well and set aside to rise for 30 to 60 minutes.

Roll dough into 12 small balls.

Squeeze each ball into the preheated pizzelle (or Belgian cookie) iron…

and bake for about 30 seconds.

Place the little beauties onto a wax paper.

To make perfectly rounded edges, use a large biscuit cutter to trim off the excess. (Optional)

Using a butter knife or the like, cut (or separate) the waffles into two thin waffles.

Spread the filling…
To Make Filling: In a saucepan boil the brown sugar, the remaining one cup of the butter, cinnamon (this is a must-have ingredient), and dark corn syrup until it reaches the “soft ball stage” (234-240°F, 112-115°C), stirring constantly.

To Assemble: Cut each waffle (or separate) into 2 thin waffles and spread with filling.

I used an offset spatula and my fingertip table…

Repeat this process until all the filling is used. If using store bought, simply spread about 1 tablespoon of filling on one waffle cookie, and place a second cookie on top.

Makes about 12 servings. Look at these!!!

Tip: Try eating stroopwafel by resting it over a warm cup of coffee or tea — the steam will warm these up just right.