Stroopwaffels I Recipe

Name: Stroopwaffels I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups all-purpose flour; 1/2 cup white sugar; 1 cup butter; 2 eggs; 1 (.25 ounce) package active dry yeast; 1/2 cup warm water; 1 1/2 cups packed brown sugar; 1 cup butter; 1 teaspoon ground cinnamon; 6 tablespoons dark corn syrup

Servings: persons

4 cups all-purpose flour
1/2 cup white sugar
1 cup butter
2 eggs
1 (.25 ounce) package active dry yeast
1/2 cup warm water
1 1/2 cups packed brown sugar
1 cup butter
1 teaspoon ground cinnamon
6 tablespoons dark corn syrup

1
Dissolve the yeast in the warm water.
2
Cut 1cup of the butter into the flour. Mix in the sugar, eggs and yeast mixture. Mix well and set aside to rise for 30 to 60 minutes.
3
Roll dough into balls and bake in a pizelle iron.
4
To Make Filling: In a saucepan boil the brown sugar, 1 cup of the butter, cinnamon and dark corn syrup until it reaches the soft ball stage (234-240 degrees F 112 -115 degrees C).
5
Split waffles in half and spread cut sides with the warm filling. Then put the halves back together.

1755

kcal

Calories

Fat

204

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 cups all-purpose flour, 1/2 cup white sugar, 1 cup butter, 2 eggs, and more.

Yes, Stroopwaffels I falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stroopwaffels I

How did you like this recipe?

Frequently Asked Questions