How To Make Stroopwafels Without A Pizzelle Iron?

on July 30, 2023

Stroopwafels are waffle cookies that are thin, crispy, and filled with a rich, buttery caramel. You might be wondering if it’s possible to make stroopwafels without a pizzelle iron even though they’re often produced with one.

Without a pizzelle iron, making stroopwafels is a fun and doable endeavour. Here’s how to create these delicious Dutch delicacies with a standard waffle machine, step by step:

Ingredients:

2 cups all-purpose flour
1/2 cup unsalted butter, softened
1/4 cup granulated sugar

1/4 cup warm milk
1 large egg
1 packet (7g) active dry yeast

1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
A pinch of salt

For the caramel filling:

1 cup caramel sauce or dulce de leche

Instructions:

To activate the yeast, combine it with warm milk in a small bowl and let it stand for about 5 minutes, or until it foams.
Blend the dough: The softened butter, granulated sugar, egg, vanilla essence, ground cinnamon, and a dash of salt should all be combined in a sizable mixing dish. Mix thoroughly until smooth and creamy.
Add the activated yeast mixture gradually and stir until combined. Knead the dough until it forms a smooth ball while gradually adding the flour. The dough should be covered with a moist towel and let to rise for about an hour, or until it has doubled in size, in a warm location.

Pre-heat the waffle maker: Pre-heat the waffle machine while the dough is rising.
Once the dough has doubled in size, divide it into little balls with a diameter of 1 to 1.5 inches.

Roll each dough ball into a thin circle using a rolling pin after lightly flouring a flat surface. The circles ought to be a little bit smaller than the waffle maker’s size.
Place one circle of flattened dough in the centre of the heated waffle maker, then cover it to begin cooking the stroopwafels.
Cook the stroopwafel for 2 to 3 minutes, or until it turns crisp and golden. The additional dough circles will require a similar procedure.

Divide the stroopwafels: Gently take the cooked stroopwafels from the waffle maker, and then, while they are still warm, divide them in half horizontally to form a top and bottom wafer.
Place caramel inside: Sandwich the top wafer between the bottom wafer and a thick layer of dulce de leche or caramel sauce.
Put them to sleep: A few minutes of cooling will help the caramel firm and glue the wafers together in the stroopwafels.

You may now enjoy your homemade stroopwafels as a tasty snack on their own or with a cup of coffee or tea.

Can I use a griddle instead of a pizzelle iron to make stroopwafels?

Yes, you can create stroopwafels without a pizzelle iron by using a standard stovetop griddle. A stovetop griddle may nevertheless produce tasty stroopwafels with a somewhat different appearance, even though the conventional method calls for using a pizzelle iron with its distinctive pattern.

Can I freeze the stroopwafel dough for later use?

If you wish to prepare stroopwafels in advance or if you have extra dough, freezing it for later use might be quite useful. You may have freshly baked stroopwafels whenever you want them by freezing the dough. Here’s how to properly freeze stroopwafel dough:

Follow the recipe’s directions for making the dough.
To avoid freezer burn and air exposure, carefully wrap the dough with plastic wrap after kneading and shaping it into a smooth ball.
To provide an additional layer of defence against freezer odours, put the wrapped dough in an airtight container or a resealable freezer bag.

To remember when the dough was made, write the date on the container or bag.

You can keep the container or bag in the freezer for up to two to three months. Past this point, the dough might still be edible but might start to lose its flavour and quality.
When the frozen stroopwafel dough is ready to be used:

The dough should be taken out of the freezer and allowed to thaw overnight or for about 8 to 10 hours in the refrigerator.

Following the recipe’s instructions, divide the dough into small balls and flatten them into thin circles for griddle cooking once it has thawed. Utilising the griddle, prepare the stroopwafels as directed in the preceding recipes.

Keep in mind that the dough’s consistency may change slightly after freezing and thawing, but excellent stroopwafels should still result. You may have freshly produced stroopwafels whenever you want thanks to the freezing procedure, which saves you time.

How long do stroopwafels last?

Depending on how they are stored and whether they have any perishable fillings, stroopwafels might have a different shelf life. The following general criteria describe how long stroopwafels last in various scenarios:

Store-bought stroopwafels (packaged): Stroopwafels that are sold in commercial packaging often have a best-before date printed on the package. Depending on the manufacturer and packaging, they can last for a few weeks to a few months when kept in their original, unopened package.
Homemade stroopwafels (without fillings): When kept at room temperature and kept in an airtight container, homemade stroopwafels without any fillings can keep tasty for about a week. Consider using a container with a tight-fitting lid to keep them crisp and keep them from going stale.

Homemade stroopwafels (with caramel filling): Since the caramel filling can cause the waffle cookies to soften over time, once you add it to the handmade stroopwafels, their shelf life is reduced. Stroopwafels are best eaten within a few days to a week of being filled. To keep them fresh, store them in an airtight container.

You can freeze stroopwafels to increase their shelf life, whether they are produced at home or purchased from a supermarket. Stroopwafels can be kept for around two to three months if they are properly frozen and stored in an airtight container or freezer bag. Before savouring them, let them defrost at room temperature or gently reheat in the oven.

Can stroopwafels be reheated in a toaster?

Reheating stroopwafels in a toaster is a terrific way to enjoy them warm and slightly crispy once more. Here is how to go about it:

Your toaster should be set on the medium setting. The temperature should be just warm enough to reheat the stroopwafels without being scorching hot.
Stroopwafels should be put in the toaster slots. You can lay flat the large slots on your toaster. Should they not fit, you could have to arrange them diagonally.
Stroopwafels should be heated and crisped for 1 to 2 minutes, depending on your preference. Due to the hot caramel filling, watch them carefully to prevent over-toasting.

Using tongs or a fork, carefully remove the toasty stroopwafels from the toaster. They could be heated, so exercise caution
Before savouring the stroopwafels, let them cool for a while.

Stroopwafels that have been lightly toasted can make for a tasty treat, especially when paired with a hot cup of coffee or tea. They taste almost as nice as freshly produced ones thanks to the flavour enhancement and little crispiness added by the toasting. Just be careful while handling the caramel filling because it can get extremely hot; wait until the stroopwafels have cooled sufficiently before biting into one.