Two thin, crisp waffle discs sandwiched around a chewy caramel syrup filling, traditionally warmed over a hot drink.
Stroopwafels is a real, traditional Dutch dish, known as Dutch Caramel Waffle Cookies. Two thin, crisp waffle discs sandwiched around a chewy caramel syrup filling, traditionally warmed over a hot drink.\n\nStroopwafels originated in Gouda in the late 18th century, reportedly invented by bakers using leftover breadcrumbs sweetened with syrup, and they remain one of the Netherlands' most iconic exports today.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Dutch home cooking, not a generic stand-in for a search term.
Serves 14
Mix flour, yeast, sugar and salt, add melted butter, egg and warm water, and knead for 8 minutes until smooth. Rise covered for 1 hour.
Melt brown sugar, butter, syrup and cinnamon together over low heat, stirring until smooth and glossy; keep warm.
Divide the risen dough into small balls, about golf-ball sized.
Cook each ball in a hot, lightly buttered waffle/stroopwafel iron for about 90 seconds until golden and crisp on both sides.
While still hot, carefully slice each waffle horizontally in half using a sharp knife, then spread the warm caramel filling on the bottom half.
Top with the other half to sandwich the filling, pressing gently, and let cool briefly before serving; reheat the filling if it firms up too much to spread.
Slice the waffle in half while it's still hot and pliable — once cooled, it becomes too brittle to cut cleanly without cracking.
Keep the caramel filling warm throughout the process; it firms up quickly and becomes difficult to spread once it cools.
A dedicated stroopwafel iron gives the correct thin, patterned waffle; a regular waffle iron works but produces a thicker cookie.
Add a pinch of cardamom to the filling for a subtly different spice profile.
Some modern versions dip half of each finished stroopwafel in melted chocolate.
Warm stroopwafels over a hot cup of coffee or tea, letting the steam soften the filling slightly, a beloved Dutch tradition.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Stroopwafels originated in Gouda in the late 18th century, reportedly invented by bakers using leftover breadcrumbs sweetened with syrup, and they remain one of the Netherlands' most iconic exports today.
A stroopwafel iron produces the traditional thin, patterned discs; a standard waffle iron will make a thicker version that still tastes good but isn't quite as delicate.
It had cooled too much before slicing — work quickly while the waffle is still warm and pliable.
Yes, it keeps for weeks in a sealed jar; gently reheat and stir before using to restore its spreadable consistency.
Per serving (50g / 1.8 oz) · 14 servings total
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