For best results, use a high-quality pizzelle iron to ensure even cooking and a crispy texture. Do not overfill the pizzelle iron, as the batter will spread during cooking. The caramel sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to a week. Reheat gently before using. To prevent the caramel from crystallizing, avoid stirring the sugar mixture until it has melted completely. If you don't have lemon extract, you can substitute with orange extract or almond extract for a different flavor profile.
Stroopwaffels II
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PREP TIME10 mins
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COOK TIME20 mins
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TOTAL TIME30 mins
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SERVING24 People
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VIEWS9
Indulge in the delightful experience of homemade Stroopwaffels, a classic Dutch treat. These delicate, thin waffle cookies, pressed to crispy perfection and embraced with a luscious homemade caramel syrup, offer a symphony of textures and flavors. A truly unforgettable culinary adventure!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate20 g
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Cholesterol30 mg
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Fiber0 g
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Protein1 g
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Saturated Fat3 g
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Sodium40 mg
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Sugar15 g
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Fat4 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your non-stick pizzelle iron according to the manufacturer's instructions. (Prep time: 5 minutes)
02
StepIn a medium bowl, sift together the flour, baking powder, and salt. Set aside. (Prep time: 3 minutes)
03
StepIn a large bowl, whisk together the eggs and 3/4 cup of sugar until light and frothy. (Prep time: 2 minutes)
04
StepWhisk in the vanilla and lemon extracts. Gradually pour in the melted butter while whisking continuously until well combined. (Prep time: 2 minutes)
05
StepSlowly add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. (Prep time: 3 minutes)
06
StepSpoon or pipe approximately 1 1/2 tablespoons of batter onto the preheated pizzelle iron. Close the lid and seal, if applicable. (Prep time: 1 minute)
07
StepCook for 50-60 seconds, or until the stroopwaffels are golden brown and crispy. Carefully remove with a small, thin spatula and transfer to a wire rack to cool. (Cook time: 1 minute per waffle)
08
StepTo make the caramel syrup: In a small saucepan, combine the remaining 1 cup of sugar, corn syrup, and lemon juice. (Prep time: 1 minute)
09
StepCook over medium heat, without stirring, until the mixture transforms into an amber-colored syrup. (Cook time: 5-7 minutes)
10
StepReduce the heat to low and quickly whisk in the heavy cream, 1 tablespoon at a time, until fully incorporated and smooth. (Prep time: 2 minutes)
11
StepIf desired, strain the caramel sauce through a fine-mesh sieve to remove any sugar crystals. Transfer to a heatproof bowl to cool slightly. (Prep time: 2 minutes)
12
StepWhile the stroopwaffels and caramel are still warm, spread a generous amount of caramel sauce onto one waffle and top with another to form a sandwich. Gently press together. (Prep time: 1 minute per stroopwaffel)
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Kavon Grimeslehner
Jun 26, 2025The caramel sauce was a bit tricky, but the tips helped me get it right. So worth the effort!
Joshuah Koelpin
Jun 17, 2025I had never made stroopwaffels before, but this recipe was easy to follow and the results were fantastic!
Thelma Cassin
Jun 17, 2025The lemon extract adds a unique and delicious twist to the classic recipe. I will definitely be making these again.
Darrell Reichel
Jun 15, 2025These were amazing! My family devoured them in minutes. The caramel was perfect.