Adair Vineyards New Paltz

Wreath Fineries 2017 – Stroopwafel


For the dough:

4 1/2 cups flour
2 teaspoons of active dry yeast
1 scant teaspoon of ground cinnamon
3/4 cup of white sugar
1/2 cup (1 stick) unsalted butter
1/2 cup of warm water
2 large eggs
pinch of salt

In a standing mixer fitted with a dough hook, mix the flour, yeast, cinnamon and sugar together. Using a pastry cutter or two knives, cut in the butter until it resembles small pellets. Slowly pour in the warm water and stir the dough until it starts coming together, then add the eggs one at a time. Finally add the pinch of salt and knead the dough for a minute or two until it’s nice and solid.

Cover and rest for 30 minutes.

For the caramel:

1 cup of brown sugar
1 stick of unsalted butter
1 teaspoon of ground cinnamon
1/4 cup plus 2 Tabltspoons corn syrup
1 tablespoon of vanilla extract

Melt the sugar and the butter, stirring slowly over a low heat. Add the cinnamon and the syrup and continue to stir until the caramel comes together and slowly bubbles. Keep stirring because at this stage it’s easy to burn! Make sure all the sugar has dissolved and your caramel is nice and creamy, then add the vanilla extract and blend it in. Keep the caramel warm.

To assemble the cookies:

Divide the dough into 20 equal pieces. It’s easiest to weigh the total dough and divide by 20 but you can do it by size if you don’t have a kitchen scale. Roll the pieces into small balls and cover with a damp cloth. You don’t want them to dry out while you’re baking.

Heat your waffle cone machine or your pizzelle iron according to instructions. Place one dough ball in the middle, press down the top lid and bake each waffle for approximately 40 seconds. (If your dough is too stiff, you can roll it out with a rolling pin before cooking.) Check to see if it’s browned nicely and a little puffed up, remove it from the machine and place it on a flat surface.

Now you have to work fast. As long as the waffle cookie is hot, it’s pliable. The moment it cools, it will break on you so make sure you have all the items you need within reach.

Place your hand on top of the cookie and slice it horizontally in two. (If it’s too hot, use a pot holder). Since the yeast makes the cookie puff up a little bit, this should be easy to do with a sharp, non-serrated knife. Place a generous size dollop of gooey caramel on top of the bottom cookie, replace the top part and gently push down on it so that the caramel spreads. Pick up carefully and put on a rack to cool off, and put the next dough ball in the waffle maker. You’ll soon get the hang of it!

Optional: Cut the edges off the cookie so that it is a uniform and nice round shape.