Fall
Espresso Stroopwafel With Maple Filling
- Prep time 15 minutes
- Cook time 45 minutes
- Makes 18 stroopwafels
Author Notes
Traditional stroopwafels are made with a myriad of specialty Dutch flours, sweeteners, and syrups. Here, I've simplified the process by using more accessible ingredients and streamlining the cookie process. The result is a cozy sweet that still packs a lot of flavor, plus the gooey, caramelly syrup (or "stroop") that its known for—this one's laced with rich espresso and maple flavor, which nicely complements the brown butter in the cookie base.
Typically they're served over a warm cup of coffee—I personally like mine with an Americano. Simply whip up your Americano (it's extra easy with JURA's ENA 8 new one-cup machine), place your stroopwafel on the lip of the mug, and let the steam warm the syrup between layers for a few minutes. —Anna Billingskog
Test Kitchen Notes
This recipe is shared in partnership with JURA, and was developed using their new one-cup ENA 8 machine. —The Editors
Ingredients
- For the stroopwafels:
-
8 tablespoons
(1 stick) unsalted butter
-
3
large eggs
-
3/4 cup
light brown sugar
-
1/2 teaspoon
vanilla extract
-
1
shot espresso from the JURA ENA 8 (about 3 tablespoons)
-
1 3/4 cups
pastry flour
-
2 teaspoons
baking powder
- For the filling:
-
1
shot espresso from the JURA ENA 8 (about 3 tablespoons)
-
1/2 cup
brown sugar
-
6 tablespoons
unsalted butter
-
1/2 cup
maple syrup
-
1/4 cup
corn syrup
Directions
- For the stroopwafels:
- In a small saucepan over medium-low heat, melt the butter, stirring occasionally. Continue to cook the butter past foaming—the milk solids will begin to caramelize and the butter will smell nutty and delicious. Set the brown butter aside to cool.
- Make a shot of espresso using the JURA ENA 8 machine and set aside.
- Using a standing mixer or hand mixer, beat the eggs and sugar on medium-high speed in a large bowl until pale in color—about 2 to 3 minutes.
- In a separate bowl, combine the pastry flour, baking powder, and salt. Add the vanilla extract and espresso shot to the egg-sugar mixture and mix to combine.
- Switch the mixer to low speed and slowly spoon the flour mixture into the egg-sugar mixture (it's okay if there is a little flour left). Then pour the cooled brown butter into the mixer and mix until a cohesive batter forms. The batter should have the consistency of a thin pancake batter.
- Make pizzelles according to the manufacturer's directions. As the pizzelles come out of the press, and while still a little warm, trim with a 3 1/2-inch cutter and set aside to cool on a cooling rack while you make the filling (see below).
- To make the stroopwafels: Place 1 teaspoonful of filling into the center of a pizzelle. Sandwich with another pizzelle and press together to spread the syrup to all sides (some oozing out is completely fine). If the syrup stiffens too much while assembling, gently warm it over low heat, stirring now and then until it reaches the desired consistency (you can also microwave it in 10-second intervals).
- For the filling:
- Combine the espresso, brown sugar, butter, and both syrups in a small saucepan with a candy thermometer attached to the side of the pot (or have one handy nearby). Stir over low heat until the sugar dissolves, then cover the pot and let bubble for 3 minutes.
- Remove the lid and continue to boil until the syrup reaches "soft-ball stage" (234°F to 240°F on a candy or instant-read thermometer). Remove the saucepan from the heat, and allow the mixture to cool for about 5 to 10 minutes. Use to prepare the stroopwafels.
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