Stroopwafel- Dutch waffle with caramel
I was in the Netherlands, but my gastronomic experiences at the time stopped at those too good french fries with mayonnaise that I couldn't get enough of :). But a few years later, friends came to us with souvenirs from the Netherlands, including the Stroopwafel? "What don't you know about that?" said a friend. "No" - I answered skeptically, recalling those french fries and a mountain of mayonnaise as my favorite souvenir and a corner of immeasurable happiness (yes, I am one of those who rejoice when they see mayonnaise) :). After we tried the waffles there was enlightenment, it was sweet but not so sweet, there was cinnamon but not too much, it tasted like caramel but not like something I have ever tasted- I fell in love. As I ate and ate my waffles, I came up with the idea to try making them myself and I succeeded, they don't look exactly like the original, but they are even finer than the original with the fact that I managed to hit the filling completely (bravo me :)). Preparation
Preparation steps
- Put the butter and sugar in a Teflon (non-stick) bowl and mix until the butter melts. Stir for another minute, then add the cinnamon and condensed milk. Turn up the heat and stir until the mixture thickens, and you’ll know it’s over when you swipe your finger across the spoon you’re mixing with and the mixture separates easily and returns more slowly. It will take you about 3-4 minutes to do this, but be careful not to make it too thick.
- Take the crust of the wafer and turn it to the side with wide cubes, then pour half of the caramel mixture on it and spread, cover with another wafer so that the upper side is with small cubes. Place the glued wafers on the side and repeat the process with the other two. Wrap all the wafers in foil, place in a cool place and press with a heavy weight. Wait a day, unwrap the wafers and cut them into cubes or circles.
Serving
Eat them alone or serve them with coffee or tea.
