In addition to my cookbook habit, I seem to have developed a kitchen gadget habit. You name it and I’m sure it’s sitting in a corner of my kitchen somewhere. But I justify my habit with the knowledge that I definitely put my gadgets to good use. Whether it’s the panini press or the waffle maker, I like my electronics.
My interest in gadgets notwithstanding, I am a strong supporter of preparing traditional foods with traditional tools. One of the traditional items that I have always wanted, is a pizzelle iron. Pizzelle are round, sweet wafers that are made from a batter that is cooked in an iron, similar to a waffle maker. The batter for pizzelle is usually made of eggs, sugar, butter and flour. Traditionally, Italians flavour pizzelle batter with anise, however, I have tasted many variations that include vanilla, lemon zest and even chocolate.
Prior to the introduction of electric pizzelle makers, people used pizzelle irons to make these cookies. A pizzelle iron was a type of double pan or skillet, usually made of cast iron, used over an open flame. For some reason, this cooking instrument has always intrigued me. Unfortunately, I have been unable to locate one. I’ve visited almost all of the old Italian neighbourhoods in Toronto and scoured the tiny shops that specialized in this type of equipment, but to no avail.
I quickly realized that if I ever wanted to get down to making pizzelle, I would have to buy a modern pizzelle iron. There are a number of companies that produce these irons, recognizing the popularity of pizzelle. They include Cuisinart and VillaWare. Most irons are stamped with a snowflake or floral motif. However, traditional pizzelle makers often had very intricate designs and some families even had irons with their own family crests stamped on them.
The pizzelle maker that I settled on is the Cuisinart model. Affordable and easy-to-use, the iron has a non-stick surface which performed excellently during my first pizzelle trial. While I did not use cooking spray on the iron surface (many of the cookbooks I consulted recommended using cooking spray, which I am adamantly opposed to), I did brush the surface with the tiniest bit of vegetable oil just to be extra sure that my pizzelle did not stick to the iron. I was not disappointed!
Now, for a recipe. The first time I used the pizzelle iron I followed the recipe that came with the unit. It was a typical pizzelle recipe calling for eggs and sugar to beaten together. That was followed by the addition of melted butter and then flour. I flavoured the pizzelle with vanilla (my personal favourite). Once the batter was ready, I began making the pizzelle and I found the process very simple. While it did take a few tries to get the exact amount of batter for each pizzella right, after a few I got the hang of it.
But for this particular post, I wanted to make something special. I remembered that in my copy of The Good Cookie (the Flavour of the Month for January 2006), I had seen a recipe for Stroopwafels. What are Stroopwafels you ask? Well Stroopwafels are a cookie of Dutch origin that are made of two waffle-like disks that are sandwiched together with a filling, usually caramel. As Tish Boyle explains in The Good Cookie, Stroopwafels were often served on top of a hot cup of coffee so that the heat of the coffee would warm the caramel filling. Don’t you just love the Dutch!
Tish’s recipe for Stroopwafels calls for making pizzelle for the cookie part. Her recipe is unique in that it uses cinnamon as flavouring for the pizzelle. Intrigued, I decided to give it a try. The pizzelle batter, other than the cinnamon, was very similar to the recipe that came with my pizzelle iron. It produced a thick batter that was easy to scoop onto the iron, but not too thick that the pizzelle came out cake-like. They were nicely crisp, without being brittle.
Once the pizzelle were done, I went on to the caramel filling. Unfortunately, caramel is something that I need to work on. I have a tendency to look away while the caramel is cooking and this has resulted in several experiences of dealing with burnt caramel. It’s not fun … believe me!
While I didn’t burn the caramel, it darkened a bit too much for my tastes. I prefer my caramel on the lighter side. While it tasted good, I wish I would have removed it from the heat just a few seconds sooner. Often those few seconds can make all the difference when making caramel. Nevertheless, I let the caramel filling cool and began making my Stroopwafels. The recipe indicated that the filling should be spooned onto one pizzella and then topped with another pizzella. But what’s the fun of making caramel if you can’t drizzle it on and watch it fall in luxurious blobs??? That’s what I did. I made a complete and total mess, but oh what fun!
Once complete, I brewed my favourite coffee, poured myself some using my very favourite coffee cup and placed a Stroopwafel on top. And then I sat back and watched the heat of the coffee and the caramel work their magic.
Ciao!
Stroopwafels
Adapted from The Good Cookie by Tish Boyle.
For the pizzelle:
- 2 cups all-purpose flour (The original recipe calls for 1-3/4 cups of flour but I increased the amount of flour because I used extra large eggs instead of large eggs.)
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon (The original recipe calls for 1 teaspoon but I actually ran out. In future I don’t think I’ll use cinnamon again. While I love cinnamon, I prefer pizzelle with a strong vanilla flavour.)
- 1/2 teaspoon salt
- 3 extra large eggs (The original recipe calls for 3 large eggs, however, I only had extra large eggs. If you use large eggs, reduce the amount of flour by a 1/4 cup.)
- 1/2 cup (1 stick) of melted, unsalted butter that has been cooled
- 1 tablespoon vanilla extract
- In a bowl, whisk together all the dry ingredients (flour, baking powder, cinnamon and salt).
- In the bowl of an electric mixer, mix the eggs for 1 minute. Add the sugar and mix for 2 to 3 minutes, or until they are light and a pale yellow colour.
- Add the cooled, melted butter and the vanilla extract and mix for 1 minute.
- Add the flour. Mix on low-speed until just combined. Don’t over mix the batter.
- Heat the pizzelle iron according to the manufacturer’s instructions. (Brush the iron surface with some vegetable oil. Even If your iron is non-stick, follow this step to ensure that your pizzelle don’t stick to the iron.)
- Spoon a rounded tablespoonful of batter into the centre of each pizzella mold. Close the lid and cook according to manufacturer’s instructions. (With my pizzelle iron, the first few batches of pizzelle took 45 seconds to 1 minute to cook. Once the iron got going, my pizzelle were done in about 30 seconds.)
- Transfer the pizzelle to a wire rack to cool before making the Stroopwafels.
For the caramel filling:
- 1 cup granulated sugar
- 1/4 cup water
- 4 tablespoons (1/2 stick), unsalted butter, cut into small pieces
- 3 tablespoons of heavy cream
- In a heavy saucepan, combine the granulated sugar and water. Cook over medium heat until the sugar dissolves. Make sure you stir constantly!!! This should take several minutes.
- Once the sugar has dissolved, stop stirring and raise the heat to high. You may want to have a brush and cup of water handy to brush down the sides of the pan. This helps to prevent crystallization along the sides of the saucepan.
- After a few minutes, you’ll begin to notice that the sugar mixture is slowly changing colour. It will start to turn a pale golden colour and then very soon, it will darken. Once the caramel turns a deep amber colour, remove the caramel from the heat and very carefully add the butter and cream. (If like me, you don’t like your caramel very dark, then remove the caramel from the heat before it’s a deep amber.) Stir until smooth.
- Let the caramel sit for 10 minutes or so to cool down.
- Once you’re ready to assemble the Stroopwafels, take one pizzella and scoop about 2 to 3 teaspoons of caramel filling onto the centre. Take another pizzella and place on top. Continue until you have used all the pizzelle. (You may have caramel filling left over which you can use to drizzle over ice cream … yum!)
Note: You may have noticed that I sometimes refer to "pizzella" and "pizzelle" in my post. "Pizzella" is the singular form of the workd "pizzelle". Click here for more information on pizzelle. You can use any filling you like when making "pizzelle" sandwiches. I also like to use lemon curd and of course, Nutella!
Dreska of Little Fancies asked me a great question after I put this post up. What’s the difference between a Stroopwafel and a Pizzella? As Jenny of de Arte Coquinaria pointed out, the texture of a Stroopwafel is very different from that of a Pizzella. Based on what I read, Stroopwafels seem to be thicker than Pizzelle. They are more like waffles, whereas Pizzelle are more like a crispy wafer. Some Stroopwafel recipes also include yeast, which you would never add to a Pizzelle batter. You can read about the history of Stroopwafels and see a sample recipe here.
42 comments
Jenny
So when can I come over for pizzelle & coffee? This looks divine! Ivonne you inspire me! And yet another gadget to add to my list and my crowded kitchen. Sorry, I don’t want to seem like a know-it-all, but although Tish Boyle (and Martha http://tinyurl.com/brvwm for that matter) do a great rendition of Stoopwafels, pizzelle are quite a different texture than stroopwafels. Having had fresh Dutch stroopwafels, I can vouch for this. Of course now I’m currently trying to have Giant Cookie Monster’s Dutch relatives source out a stroopwaffel maker – but they aren’t cheap and cost in the hundreds of euros! Yummy looking post and I just feel like I’m in your kitchen smelling the goodness.
Dreska
Tania,
I just love, love and love your posts. Where did you think of making these? We have them here in Uk in Starbucks and maybe other coffee shops. I also saw mini versions in farm shops. But never thought of making them. Or I never knew there were these irons. Good idea, I’ll have a look.
Dreska
Sorry to write again, but what is a difference between ‘pizzelle’ and Stroopwafel’? Looing at their definitions on the web and recipes, they seem to be the same thing, only ‘pizzelle’ irons are with nice patterns and non-stick and ‘stroopwafel’ irons are with a checked pattern and iron.
Could you add explanation if you know, please?
Ivonne
Hi Jenny,
You know you’re absolutely right, based on the research I did I noticed that pizzelle and stroopwafels were not as closely related as it would seem. I’m guessing that the difficulty in finding a stroopwafel iron is probably what prompted Tish Boyle to go for the pizzelle option … whatever … it has caramel in it. I’m happy!
Hi Dreska,
Thanks for stopping by. I have also seen a similar item in coffeehouses here in Toronto but they’re usually pre-packaged and don’t look very fresh.
The difference between Stroopwafel and pizzelle is that a lot of Stroopwafel recipes actually call for yeast. It appears as though Stroopwafels are more risen then pizzelle. Pizzelle on the other hand don’t require yeast. Also, I believe Stroopwafels may not be as crispy as pizzelle.
I will add a note on my post about this. Thanks for pointing it out!
Jenny
Hi Cream Puff!
Just to clarify, the Stroopwafels are slightly thick, chewy, buttery & a touch spicy (cinnamon), while pizzelle are thin, light & crispy and not extremely buttery tasting. The filling for stroopwafels (stroop = syrup and wafel = you guessed it! waffles!) is usually a thick, sticky, chewy and caramelly syrup. They are divine, but extremely filling as they are very rich. I’m guessing that the pizzelle style stroopwafels would be a little lighter in taste (and easier on the waistline). But whatever, pizzelle work as a great stand-in and I’m with you, they’ve got caramel, so who’s complaining?
Rosa
Woaw, those Pizzelle look very delicious! Can I have one?!!!!!!!
Ivonne
Hi Jenny,
Thanks for the info! Now I want real stroopwafels in a very bad way …
Hi Rosa,
You certainly can have one whenever you like!
From Our Kitchen
I’ve always wanted a Pizzelle maker. They’re so pretty when they’re all done. I’d like to be able to line them up and say I’d made them. So the caramel hardened in between the cookies, right, making a crispy sandwich? Sounds very good, I think a soft dulce de leche type filling would be good too.
Ivonne
Hi From Our Kitchen!
Yes the caramel filling thickens considerably and sets nicely.
MrLittlePants
This looks amazing! I’m crazy for kitchen gadgets too, an obsession that stems from working for five years in a kitchen gadget store! Luckily my kitchen is the size of this paragraph, so I really have to promise myself to use something regularly.
Jaay
oooh yummy!! They look beautiful. I would LOVE to have a pizzelle making, but I don’t think I would get nearly enough use out of it to say $50 or so, which is the cheapest I’ve seen one. Otherwise I’d quickly add a pizelle maker to my cabinets full of small appliances & gadgets lol
The nutella is a perfect decadent addition =)
Julie
Ivonne, I love the look of these delicate stroopwafels — and I adore anything filled with caramel. Your blog is just lovely!
Ivonne
Hi Mr. Littlepants!
I know what you mean about space issues … my kitchen isn’t very big, but I’ll cram as many gadgets in there as I can!
Hi Jaay,
Thanks for stopping by! And I agree with you, Nutella is good with anything!
Hi Julie,
Thanks for stopping by! I’m so glad you did as I am a huge fan of your blog! You can have a Stroopwafel whenever you like!
melissa_cookingdiva
Oh well, this post is really sinful. I love it, …everything looks so delicious! Can’t wait to try the recipe. Hugs,
M
P.S…Have you checked THIS: http://cyber.law.harvard.edu/globalvoices/2006/01/28/we-love-cooking/#more-6013
There is a delicious looking recipe specially for you at the very end.
Ivonne
Melissa,
Thank you so much! What an honour to be mentioned on globalvoices!!!
And I’m so glad you came by … muchas gracias (my Spanish is not so good!)
Janice
Hi Ivonne — these look fabulous! I think “Domestic Goddess” posted something similar a few weeks ago — not Stroopwafels or pizelles, but I believe “rosettes” made with some type of iron thingie put into hot oil. Yours look a little easier to control. You amaze me always.
Darla
Fantastic post! I love your photo too! I’d never heard of these but now I must have a pazelle press! I must! hehe Very informative piece as well!
Ivonne
Hi Janice!
Thanks so much for stopping by! I’ll have to check that on the Domestic Goddess site!
Hi Darla,
Thanks for the kind words … and I strongly encourage you to buy a pizzelle maker!
Tania
Ivonne, these are beautiful. I hope your new gadget brings you years of delight, and your family countless sweet treats!
Rorie
Color me impressed – and I just bought some stroops at the market today! Great, great post – I can’t ever pass up a new kitchen gadget. Sigh.
Ilva
Oh these are so similar to those made in Montecatini not far from here but those have some kind of dry almond paste incorporated! MMMMMmmmm how nice to be able to make them on your own! Thanks!
Kat & Satoshi
Ooh, my mom used to make these for Christmas to give away. Thanks for bringing back those memories. π
Dreska
i am so sorry, Ivonne, I confused you with Tania because she was writing to me in the e-mail where she mentioned you and your site and somehow I got muddled. Sorry about that! Very silly thing to do. π
Cindy
That looks superb !
Not sure I can find the machine to make some though.
Alice
I’ve been wanting to make stroopwafels for some time now, but still haven’t gotten around to it. I have a pizzelle maker…I didn’t even know there was a specific stroopwafel maker! Anyway, they sound absolutely delish!
Bea at La Tartine Gourmande
Very nice and superb idea indeed. We had Dutch friends living with us in Boston and they introduced us to Stroopwafels. Funny story, P. designed a word when the stroopwafel falls in your tea!!! π
Your pizzelle look very good, esp. thinking I love waffles and anything with that kind of dough. Miam, I am having breakfast, help me! π
Ivonne
Tania,
Thanks so much!
Rorie,
I know what you mean about the kitchen gadgets … they have such a hold over me!
Ciao Ilva!
Hai ragione! E molto soddisfante farle da se … buona giornata!
Hi Kat,
I’m glad I could bring back some great food memories!
Hi Dreska!
Not to worry!!!
Hi Cindy,
Thanks so much. I’ll e-mail you about where to find them.
Hi Alice,
It’s funny because I didn’t know there was a specific stroopwafel maker either! But you can make a version of them just as well with a pizzelle maker so I say go for it!
Hi Bea,
Come on over … I have a few left just for you to enjoy for breakfast!
mona
Oh my god I’m drooling right now. That picture with the caramel oozing out of the pizelle! Amazing…
rowena
Hi Ivonne! To tell the truth, I don’t believe I’ve ever come across an old-fashioned pizzelle iron in these parts. I think I just wasn’t looking hard enough. That electric one though looks snazzy!
Now I’ve learned something new with Stroopwafels! That top pic just screams, “Dai, mangia! Sono molto delicioso!”
Thanks for the comment on the Big Snow. It was a real pleasure to have a chat with the neighbors… hehhe, and now I know who the gossips of this complex are! π
Clivia
Oh, they look lovely!
Ivonne
Hi Mona,
Yes I just had to capture the caramel seeping out! Believe me they didn’t last very long after I snapped the photo!
Hi Rowena,
Thanks for the information. My understanding is that pizzelle originated somewhere in central Italy so I’m hoping one day I’ll find one. Even if it’s an antique one I wouldn’t mind!
Hi Clivia,
Thanks so much for stopping by! And they were delicious too!
Paz
Oh, my! I wanted to say oh, wow! But I think I may have used that for your last blog post. I don’t want to sound like a broken record.
I first heard of and saw a pizzelle maker on Giada’s Cooking show but I wasn’t impressed with it. But now that I see it here, again and what you’ve done with it — I want one, too! Instead of coffee, I’d have it with either hot chocolate or some tea. Yum!
Paz
Ivonne
Thanks, Paz!
I’ve always wanted a pizzelle maker but for some reason thought that they were more expensive than they actually are.
And I agree they would go very well with hot chocolate or tea!
Jackie
wow–lots of comments! the stroopwafel/pizzelle look delicious! it reminds me of a trip I took to Abruzzo here in Italy two years ago–we were in Sulmona and found those pizzelle makers everywhere (and they were not expensive at all). I guess they are originally Abruzzese? My friend bought one–I should ask her if she’s used it much at all.
-Jackie
Ivonne
Hi Jackie,
I remember reading that pizzelle did originate from the central part of Italy and while Abruzzi is slightly southern it’s possible that they originated there.
Interestingly enough many of my Abruzzesi friends here in Toronto make pizzelle for special occasions!
Corianne
hello. They look really good, but i (being a dutchie) would not call these stroopwaffels. Stroopwaffels are pretty dark in color, like they have been in the iron too long. The dough for stroopwaffels is kneadable. You can make a small ball, and place it on the iron, press it, and serve it. Also, a stroopwaffels is than cut in half with a very long knife, so that the cookie is not too thick. So you put the caramel on the sliding sides and than put them back together. Oh, and have you ever tried warm stroopwaffels with cinnamonicecream?? It is sooo good….
Ivonne
Ciao Corianne!
Thank you so much for the information about stroopwafels! I agree that the recipe in The Good Cookie is not what we would describe as a traditional stroopwafel. I think the reason Tish Boyle decided to use pizzelle is that stroopwafel makers are hard to find here in North America. Not to mention expensive!
Pizzelle makers are probably a more viable alternative!
Thanks so much for visiting Cream Puffs in Venice!
dieter
Ivonne, its nice to read someone who is as clear and concise as yourself. reading through your blog, my lips parted to catch the dripping caramel from that lovely cup of coffee. “i break for stoopwaffles” a mental tasting ensued inspiring me to try to make them myself. i have eaten many stroopwaffles sent to me over the years by the dutch side of the family from holland. now i look forward to making them at home.you have shown me the way.
i also enjoyed purusing your cookbook list. i hope you know about jessica’s biscuit cookbook catalogue on line at http://www.ecookbooks.com. a good savings to be had.
Ivonne
Ciao Dieter!
Thank you so much for stopping by. My apologies for not getting back to you sooner.
How interesting to know that you’ve had the opportunity to eat authentic stroopwafels! I’m very jealous!
Wendi
I stumbled across your blog while looking for stroopwafel recipes. I got a pizelle iron for the express purpose of making them. I’m not sure why as we have a Dutch bakery about a mile from my house. Maybe because it I love to cook, it sounded like fun and now, I have a pizelle iron! Kitchen gadgets and cookbooks are my drugs of choice.
Guerrino Lucas
Doe`s anyone know where in the world I can get a pizzelle maker that beeps when the cookie is done like many waffle makers. My mostly blind mother would love it?
Sharon
I am in the process of making your pazzelle cookies and went to add sugar (which is not listed in recipe). Please let me know how much to use.
Thank you.