Thin waffle cookies split and filled with a warm caramel syrup β the Netherlands' beloved stroopwafel, best eaten fresh off a griddle in the market.
Stroopwafels are one of the Netherlands' most iconic sweets, thin, crisp waffle cookies split horizontally while still warm and sandwiched around a thick caramel syrup filling flavored with cinnamon, a technique that requires working quickly before the waffle cools and becomes too brittle to split cleanly. Traditionally sold fresh off griddles at Dutch markets, particularly in Gouda where the treat is said to have originated, stroopwafels are best enjoyed warm, when the caramel filling is still soft and slightly gooey. The technique that matters is timing: the waffle must be split and filled within moments of coming off the iron, while it's still pliable enough to cut horizontally without shattering, since a fully cooled waffle becomes too brittle to work with. The caramel syrup itself, cooked down from brown sugar and butter until thick and glossy, needs to be spread while still warm so it settles evenly between the two waffle halves. A popular modern trick is resting a stroopwafel over a hot cup of coffee or tea for a few minutes, letting the steam gently warm and soften the caramel filling inside β a genuinely Dutch way to enjoy the treat that's become nearly as iconic as the cookie itself.
Serves 10
Whisk warm milk, yeast and a pinch of sugar together, let sit 10 minutes until foamy.
Mix in remaining sugar, egg, half the melted butter and salt, then gradually add flour, kneading into a smooth dough, about 8 minutes.
Cover and let rise in a warm spot for 1 hour until doubled.
Divide the dough into golf-ball-sized portions. Cook each in a preheated waffle iron for 1-2 minutes until golden.
While still hot and pliable, carefully split each waffle horizontally with a serrated knife.
You must split the waffle while it's still hot β once cooled, it becomes too brittle to cut cleanly without shattering.
Melt brown sugar, butter, corn syrup and cinnamon together in a saucepan over low heat until smooth and syrupy, about 5 minutes.
Spread the warm caramel filling over one half of each split waffle and press the other half back on top. Serve warm.
Split the waffles immediately after cooking, while they're still hot and flexible β waiting even a couple of minutes can make them too brittle to cut without breaking.
Keep the caramel filling warm while assembling; it thickens and becomes difficult to spread evenly as it cools.
Rest a finished stroopwafel over a hot mug of coffee or tea for a few minutes before eating β the steam gently softens the caramel filling, a beloved Dutch tradition.
Add a pinch of ground ginger to the caramel filling for extra warmth.
Drizzle melted chocolate over the finished stroopwafels for an indulgent twist.
Make mini versions for easier snacking or gifting.
Store in an airtight container at room temperature for up to a week; they firm up as they sit but remain enjoyable, especially warmed over a hot drink.
Stroopwafels are believed to have originated in the Dutch city of Gouda in the late 18th or early 19th century, reportedly invented by a baker using leftover breadcrumbs and syrup, though the exact details of the story vary by source. They remain one of the most recognizable Dutch exports today, sold fresh at markets throughout the Netherlands and packaged for sale worldwide.
Waffles cool and firm up within minutes of coming off the iron, becoming too brittle to split cleanly in half without shattering β splitting them while still hot and pliable is essential to getting two intact halves for the caramel filling.
This is a beloved Dutch tradition β placing the cookie over a hot cup of coffee or tea for a few minutes lets the rising steam gently warm and soften the caramel filling inside, making it gooier and more enjoyable to eat.
A traditional pizzelle iron or a very thin waffle iron works best for the authentic thin, crisp texture β a standard thick Belgian waffle iron won't produce the same result and isn't recommended for this recipe.
Per serving (55g / 1.9 oz) Β· 10 servings total
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