Stroopwafels are from the Netherlands. Just as I thought, the cookies themselves are made on an iron press, just like pizzelles. The filling in the middle is caramel, so I used the slow-cooker method to make dulce de leche (a type of caramel) to use as the filling. There are other ways to make caramel sauce, but the method explained below does not require much work and the result is delicious.
I made this batch for my niece Amanda's 10th birthday party. In the picture, the stroopwafels make an appearance at the very bottom of the picture. Everyone in the picture is focused on Amanda and her awsome cake made by her brother Ryan. Rather than use full size pizzelle, which would work just fine, I used a cookie cutter to make smaller bite-sized sized cookies from the pizzelles when they were fresh off the iron and still quite soft. I used a simple circle for these pizzelles, but you could use any shape cookie cutter. Or, just use the full-sized pizzelles.
Stroopwafels
- 1 can sweetened condensed milk
- One batch of pizzelles
Remove the paper label from the can of sweetened condensed milk. Place the unopened can in a slow cooker on its side for more even cooking. Fill the slow-cooker to completely cover the can and then one more inch of water. Turn slow cooker on to low and allow to cook for 8 hours. Turn the slow cooker off and allow the can to fully cool to room temperature before opening the can. You can submerge the can in cold water to help it cool faster. After opening the can, store the caramel in a glass container. It will last several weeks in the refrigerator.
Carefully place a spoonful of the caramel on a pizzelle and spread if needed. Place a second on top and press together. I found that the pizzelles broke if I pushed too hard, so be gentle. Enjoy!
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