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Ingredientes
- 1Â 1/4 c. all-purpose flour
- 1 tsp baking pwdr
- 1 pch salt
- 2 lrg Large eggs
- 3/4 c. sugar
- 2 tsp pure vanilla extract
- 1 tsp pure lemon extract
- 1/3 c. unsalted butter melted and cooled
- 1 c. sugar
- 1 Tbsp. corn syrup
- 1 tsp lemon juice
- 6 Tbsp. heavy cream
- 1/2 x vanilla bean split and scraped
- 1 Tbsp. unsalted butter
Direcciones
- Heat a nonstick pizzelle iron. In a large bowl, sift together all-purpose flour, baking pwdr, and salt; set aside.
- In a large bowl, whisk the Large eggs. Slowly add in the sugar, and continue mixing till well blended. Whisk in the extracts. Slowly add in the cooled butter in a steady stream, whisking continuously till the batter is smooth.
- Slowly add in the sifted flour mix, and keep whisking till the flour is completely incorporated into the batter. Don't overmix.
- Fill a pastry bag fitted with a #4 Ateco plain tip with batter. Pipe 1 1/2 Tbsp. of batter in a circle around the center of each pattern on the heated pizzelle iron. Close the iron and seal with the clasp. Cook for 50 to 60 seconds. Using a small spatula, remove pizzelles, and place on a wire rack to cold.
- Combine sugar with a 1/4 c. of water, corn syrup, and lemon juice in a small saucepan over medium heat. Gently swirl till sugar dissolves. Without stirring, cook mix till dark amber in color, swirling pan carefully while cooking, about 10 min. Reduce the heat to low, and slowly add in the cream, stirring with a wooden spoon. Be careful: The warm caramel will splatter when the cream is added. Add in the vanilla bean and the butter, and stir till smooth. Strain the sauce through a fine strainer into a bowl, and set aside to cold. (
- Makes about 1 c.)
- When pizzelles are cold, trim to shape, if necessary. Spread half of the cookies with 1 1/2 Tbsp. of cooled Caramel Sauce and sandwich together with a plain cookie, pressing gently to proportionately spread caramel. Store in an airtight container up to 3 days.
- This recipe yields about 8 cookies.
- Comments: Stroopwafel is a Dutch confection which sandwiches caramel between waffle-like pizzelle cookies. What makes stroopwafels especially unique is the way they are eaten. The Dutch serve them with mugs of cocoa, coffee, or possibly tea, and lay the stroopwafel across the rim of the c., letting the steam hot and soften the cookie so it seems like it has just come from the oven.
- In Holland, the cookies are small so they can fit neatly over a demitasse c., but this recipe produces larger cookies which are perfect for your favorite, oversize mug. Pizzelle cookies are common in Europe, where the batter is cooked on a special tool called a pizzelle iron.
- In Italy, pizelles are twisted into cones and filled with whipped cream, and they can also be used for cannoli shells and ice-cream c.. Because they harden as they cold, any shaping needs to be done while the cookie is still soft and hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 8 servings | |
| Calories 390 | |
| Calories from Fat 129 | 33% |
| Total Fat 14.7g | 18% |
| Saturated Fat 8.78g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 202mg | 8% |
| Potassium 53mg | 2% |
| Total Carbs 61.43g | 16% |
| Dietary Fiber 0.5g | 2% |
| Sugars 44.83g | 30% |
| Protein 3.9g | 6% |
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