A traditional Dutch recipe, you can find the delicious round Stroopwafels nearly anywhere in the Netherlands, usually a stack of them for one or two euros. This was my sister Marguerite’s favorite snack while she was in Holland, resting a stroopwafel by over a warm cup of coffee or tea…the steam will warm these up just right. (You can also put them in microwave for a few seconds.)

This is a slight variation on the recipe, using maple syrup or thick (spreadable) honey instead of corn syrup, and cutting into the shape of a valentine. If you don’t happen to have a Dutch pizelle iron specifically for stroopwafels, you can cook them on an iron skillet, spreading and flattening out with a spatula or fork when almost cooked for relief design.

Ingredients

The Ingredients for the Biscuit

4 c. of flour
1/2 c. of sugar
1 c. butter
2 eggs
1 package yeast
1/2 c. of warm water
Cinnamon to taste

Filling:

6 tbsp. pure maple syrup, thick honey or corn syrup
1 1/4 c. of brown sugar
1 c. butter
1 tsp. cinnamon
Optional: 1/2 c. finely ground hazelnuts

Ingredients For The Waffles

4 c, all-purpose flour
1/2 tsp. ground cinnamon
1/2 c. white sugar
1 c. unsalted butter
2 large eggs
1 (.25 ounce) package active dry yeast
1/2 c. warm water

For The Filling

1 1/2 c. packed brown sugar
1 c. unsalted butter
1 tsp. ground cinnamon
6 tbsp. dark corn syrup
Optional: 1/2 c. finely ground hazelnuts

Instructions

Dissolve the yeast in warm water.
Mix 1 cup butter into flour.
Add sugar, eggs, and yeast mixture.
Stir well.
Allow to rise 30-60 minutes.
Roll dough into balls and bake in pizelle iron.
Boil and stir all ingredients of filling until holding together (at softball stage).
Split waffles in two and spread cut sides with warm syrup. Then put the halves back together.
Cut into the shape of a heart.