dutchsnack
Stroopwafel
The Dutch caramel waffle cookie — two thin crisp waffles sandwiched around a sticky caramel syrup filling, best enjoyed when rested on a hot cup of coffee.
Prep
30 min
Cook
30 min
Servings
12
Difficulty
Medium
★★★★★
4.8(1,560 ratings)#waffle#caramel#cookie#dutch#coffee
About This Recipe
The stroopwafel is one of the Netherlands' most successful food exports, now found in coffee shops and airports worldwide. It was invented in Gouda in the early 19th century by baker Gerard Kamphuisen, who created it to use up leftover crumbs and syrup. The ritual of placing a stroopwafel on top of a hot cup of coffee to warm the syrup is one of Dutch food culture's defining moments. Today, the Gouda stroopwafel carries a protected geographical indication.
Ingredients
Serves 12
- 250 gall-purpose flour
- 125 gbutter(softened)
- 100 gcaster sugar
- 1 largeegg
- 7 ginstant yeast
- 200 gdark brown sugar(for caramel)
- 100 gbutter(for caramel)
- 100 mlgolden syrup or treacle
- 1 tspcinnamon
Instructions
- 1
Make the dough
Mix flour, butter, sugar, egg, and yeast into a soft dough. Rest 30 minutes.
- 2
Bake the waffles
Press small balls of dough in a waffle iron and bake until golden, about 2 minutes each.
- 3
Make the caramel filling
Melt brown sugar, butter, golden syrup, and cinnamon together in a pan. Cook until thick.
- 4
Assemble
While waffles are still warm, split each one horizontally. Spread caramel on one half and press the other half on top.
Pro Tips
- →
Work quickly when splitting and filling the waffles — they're only pliable when warm
- →
A specialized waffle iron makes this much easier
- →
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
- →
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Variations
- •
Dip half the stroopwafel in dark chocolate
- •
Add ginger to the filling
- •
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
- •
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
Keeps 2 weeks in an airtight container at room temperature. Do not refrigerate as the caramel hardens.
History & Origin
Invented around 1810 by Gouda baker Gerard Kamphuisen. The city of Gouda still celebrates its stroopwafel heritage with an annual festival.
Frequently Asked Questions
How do you traditionally eat stroopwafel?
Place it on top of a hot cup of coffee or tea for a minute — the steam warms and softens the caramel filling.
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 · 12 servings total
Calories280kcal
Protein3g
Carbohydrates42g
Fat12g
Fiber1g
Protein3g
Carbs42g
Fat12g
Time Summary
Prep time30 min
Cook time30 min
Total time60 min
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