Photo: Anna Williams
8 sandwiches

The cafes of Brussels were—and still are—filled with pastries such as these decadent stroopwafels, sandwiched with caramel filling. Serving the tender cookies on top of a cup of steaming coffee makes the caramel gooey and even more irresistible. The sandwiches' sweetness is complemented by coffee's bitter flavor.


  • 1 ¼ cups unbleached all-purpose flour

  • 1 teaspoon baking powder

  • Pinch of kosher salt

  • 2 large eggs

  • ¾ cup sugar

  • 2 teaspoons pure vanilla extract

  • 1 teaspoon pure lemon extract

  • cup (⅔ stick) unsalted butter, melted and cooled

  • Caramel for Stroopwafel


  1. Heat a nonstick pizzelle iron. In a large bowl, sift together flour, baking powder, and salt; set aside.

  2. In another large bowl, whisk eggs. Slowly add sugar, and continue mixing until well blended. Whisk in vanilla and lemon extracts. Slowly add cooled butter in a steady stream, whisking continuously until batter is smooth.

  3. Slowly add flour mixture, and keep whisking until flour is completely incorporated into batter. Do not overmix.

  4. Fill a pastry bag fitted with a #4 Ateco plain tip with batter. Pipe 1 1/2 tablespoons batter in a circle around the center of each pattern on the heated pizzelle iron. Close and seal with clasp. Cook until golden brown, 50 to 60 seconds. Using a small spatula, release and remove cookies, and transfer to a wire rack until cool.

  5. Using kitchen shears, carefully trim each cookie to the original shape of the pattern, removing any excess around edges. Spread 1 1/2 tablespoons caramel on half the cookies, then sandwich with remaining cookies, pressing gently to evenly spread caramel. Filled cookies can be stored in an airtight container at room temperature up to 3 days.

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