The Stroopwafels are made with 2 slim crispy waffles, stuffed and glued together with an amazing caramel syrup- usually hazelnuts or honey. The best way to eat a stroopwafel is at room temperature or just lightly heated up over a warm mug of tea or coffee.
But this recipe will be something different - warqa (warka) stuffed with Moroccan Haroset.
When you use the warka leaves, keep in mind that the shiny side - the cooked side - will always be facing the frying oil, the baking dish or the heat of the oven.
It takes around 5 minutes to make this batter in a food processor and also with training around 2 mins to cook every leaf.