Stroopwafel — Dutch Syrup Waffles
Two thin crispy waffle rounds sandwiched with a thick, warming caramel syrup filling — the Netherlands' most beloved biscuit and one of Europe's great sweet treats.
About This Recipe
The stroopwafel is the Netherlands' most internationally recognised food product: two thin, crispy waffle rounds sandwiched together with a thick, chewy caramel syrup (stroop) made from treacle, butter and cinnamon. Invented in Gouda in the early 19th century, the stroopwafel is eaten in a very specific way: placed on top of a hot mug of coffee or tea for a minute until the steam warms the caramel filling to the point where it becomes soft and slightly runny, then eaten in two bites. This ritual is as Dutch as cycling and is the correct way to eat a stroopwafel. Making them at home requires a pizzelle iron or waffle iron with adjustable plates.
Ingredients
Serves 12
- 300 gplain flour
- 150 gbutter(softened)
- 100 gcaster sugar
- 7 g sachetfast-action yeast
- 1egg
- 60 mlwarm milk
- 1 teaspooncinnamon
- 200 ggolden syrup or treacle
- 100 gdark brown sugar
- 80 gbutter(for filling)
- 1 teaspooncinnamon(for filling)
Instructions
- 1
Make waffle dough
Mix flour, yeast, sugar and cinnamon. Rub in butter. Add egg and warm milk. Knead to a smooth dough. Rest 30 minutes.
- 2
Make the syrup filling
Simmer golden syrup, dark brown sugar, butter and cinnamon together for 3 minutes, stirring, until thick and combined. Cool to room temperature — it should be thick and spreadable.
- 3
Bake waffle rounds
Divide dough into 24 pieces. Roll each very thin (2mm) and cook in a waffle iron or between two hot heavy pans pressed together until golden — about 2 minutes. Work quickly while hot.
- 4
Sandwich
While both waffle rounds are still hot and pliable, spread syrup on one and press the other on top. Press gently and trim to a neat circle if desired. Cool — the waffle crisps as it cools.
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Pro Tips
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The waffles must be hot when sandwiching — they are pliable when hot and brittle when cool.
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A proper stroopwafel iron gives the traditional grid pattern — a thin waffle iron works as a substitute.
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Place on your coffee cup for 1 minute before eating — this is the correct and most delicious way.
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Weigh dry ingredients on a scale instead of using cups — grams are the difference between a tender and a tough crumb.
Variations
- •
Some recipes add a pinch of cardamom to the filling for extra warmth.
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Chocolate-dipped stroopwafels are popular in the Netherlands.
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Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
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Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Storage
Store in an airtight container at room temperature for up to 1 week. Do not refrigerate — they go soft.
History & Origin
Stroopwafel was invented in Gouda in the 1810s by baker Gerard Kamphuisen, who created the syrup waffle as a way of using leftover crumbs from other pastries, bound with syrup. The biscuit became a local speciality of Gouda and spread nationally in the 20th century. Today stroopwafels are the Netherlands' most exported food product and are sold in every airport and supermarket in the world.
Frequently Asked Questions
Do I need a special stroopwafel iron?
A pizzelle iron (available online) makes the most authentic result. A thin regular waffle iron also works. In a pinch, thin rounds can be baked on a hot, dry cast-iron pan — the texture will be slightly different.
Can I make this ahead of time?
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
What can I substitute if I don't have all the ingredients?
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
How do I know it's authentic?
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Nutrition Facts
Per serving (90g / 3.2 oz) · 12 servings total
Time Summary
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