Stroopwafels

Stroopwafels, which were invented in Gouda two centuries ago, are available at bakers and food vendors across the country, as well as packaged combos in supermarkets. They are also available in miniature and full-size versions as well.

Stroopwafels are a delectable treat to consume. This traditional Dutch dish is prepared with two thin sheets of cooked dough, which resemble thin waffles. It is held together with chocolate syrup.

Steps to make Stroopwafels:

• Step 1. Combine the yeast, sugar, melted butter, flour, milk, and egg in a large mixing basin.
• Step 2. When the dough gets too firm to stir, turn it out onto a baking sheet and knead briefly by hand. Allow 45 minutes for the pastry to rise.
• Step 3. To prepare the filling, bring out a medium saucepan over medium heat. Here, combine the brown sugar, molasses, remaining butter, and cinnamon. Allow it to cool slightly before serving.
• Step 4. Briefly knead the dough and split it into 2-inch balls (or any size that is appropriate with the design of your pizzelle iron). Simmer till the iron ceases emitting steam, or the pancakes become golden brown. Then press the balls in the hot iron.
• Step 5. Gently remove it using a spatula or a knife. Divide it horizontally in two (like you would do with a pocket bread) while it is still warm. If you wait too long, they might break.
• Step 6. On the insides, spread the filling and reassemble the halves.