Dutch Stroopwafel

About This Recipe

Stroopwafel is perhaps the Netherlands' most beloved export — two thin, crispy waffle rounds sandwiching a sticky layer of caramel syrup. Invented in Gouda in the early 19th century, they are meant to be placed over a hot cup of tea or coffee, letting the steam soften the caramel until it becomes molten. At that moment, the stroopwafel is perfection.

Ingredients

Serves 20

• 3 cupsall-purpose flour
• 150 gbutter, softened
• 1/2 cupsugar
• 7 ginstant yeast
• 1 largeegg
• 1/4 cupwarm milk
• 1 tspcinnamon
• 200 gbutter (for syrup)
• 200 gdark brown sugar (for syrup)
• 150 glight corn syrup or glucose
• 1 tspcinnamon (for syrup)
• 1 tspvanilla extract (for syrup)

Instructions

1. 1

   Make the dough

   Combine flour, butter, sugar, cinnamon, and yeast. Add egg and warm milk. Mix and knead until smooth. Rest 30 minutes.

2. 2

   Make the caramel syrup

   Melt butter, brown sugar, and corn syrup together over medium heat. Stir until smooth and thickened, about 10 minutes. Add cinnamon and vanilla. Cool to a spreadable consistency.

3. 3

   Form and bake the waffles

   Divide dough into 40 small balls (20g each). Cook in a waffle iron on medium-high heat for 1–2 minutes until golden and slightly crispy. Work quickly.

4. 4

   Split the waffles

   While still warm, split each waffle horizontally with a thin knife into two rounds.

5. 5

   Fill and assemble

   Spread a layer of caramel syrup on the bottom half. Press the top half on. Cool on a rack — the syrup sets as it cools.

Variations

• •

  Dip half in dark chocolate

• •

  Add gingerbread spices (speculaas) to the dough

• •

  Make a jumbo version for a centerpiece dessert

Storage

Store in an airtight container at room temperature for up to 2 weeks.

Frequently Asked Questions