Stroopwafel Pizzelle
Mini Pizzelle Maker
$12.99
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Ingredients
For the Basic Pizzelles
1 cup all-purpose flour
½ cup sugar
6 tablespoons butter, melted
1 teaspoon vanilla extract or anise extract
1 teaspoon baking powder
¼ teaspoon salt
2 large eggs
For the Caramel Filling:
½ cup dark brown sugar
½ cup white sugar
2 tablespoons water
5 tablespoons butter
3 tablespoons corn syrup
1 tablespoon honey
1 teaspoon cinnamon
¼ teaspoon sea salt
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Instructions
Make the Basic Pizzelles
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
Add the melted butter, eggs, and vanilla (or anise extract). Stir until combined.
Scoop 1 heaping tablespoon of batter into the Mini Pizzelle Maker and cook for 3–4 minutes, or until golden brown. Set pizzelles aside to cool slightly.
Make the Caramel Filling
In a medium saucepan, combine the dark brown sugar, white sugar, water, butter, corn syrup, honey, and sea salt. Stir to combine.
Bring to a boil over medium heat, stirring constantly. Once the caramel begins boiling, cover for 2–3 minutes to allow sugar crystals to dissolve.
Uncover, add the cinnamon, and continue cooking without stirring until the mixture reaches 240°F.
Remove from the heat and let the caramel cool slightly.
Assemble the Stroopwafels
Spread about 1 tablespoon of caramel onto a pizzelle and top with another pizzelle to form a sandwich.
Repeat with the remaining cookies and enjoy a stroop-erior cookie experience.
