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Stroopwafels recipe

Stroopwafels recipe

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  • Dish type
  • Biscuits and cookies

We all love stroopwafels with a cup of coffee or tea - a favourite Dutch treat. Try making them at home with this recipe!

150 people made this

IngredientsMakes: 10 (11cm) stroopwafels

  • 500g plain flour
  • 250g butter, melted
  • 150g caster sugar
  • 4 1/2 teaspoons dried active baking yeast
  • 60ml lukewarm milk
  • 1 egg
  • Filling
  • 350g treacle
  • 200g brown soft sugar
  • 50g butter
  • 1 teaspoon ground cinnamon

MethodPrep:15min ›Cook:20min ›Extra time:45min rising › Ready in:1hr20min

  1. Combine the flour, melted butter, sugar, yeast, milk and egg in a large bowl. Knead until you have a smooth, elastic dough. Set aside and let rise for 45 minutes.
  2. To make the filling heat the treacle, brown sugar, butter and cinnamon in a saucepan over medium heat. Mix well and set aside.
  3. Preheat a pizzelle or shallow waffle iron (see footnote). Knead the dough briefly and divide it into balls the size of a tennis ball (about 4cm in diameter; adjust depending on the size of your waffle iron). Place the ball in the waffle iron and close the lid to cook the waffles until no more steam escapes and the waffle is golden brown.
  4. Remove the waffle carefully with a spatula or palette knife. Use a round cutter to cut off the edges and make a perfect circle. Carefully split the waffle into two rounds whilst still hot. Do not wait too long as they will break if cool.
  5. Spread a little of the filling on one of the halves and then sandwich with the other half. Repeat with the remaining waffles.

Waffle iron

Making stroopwafels does require a special shallow waffle iron, as regular waffle irons will produce waffles too thick for this purpose. Try finding a stroopwafel iron, if possible, or improvise with either a pizzelle iron or waffle ice cream cone iron.


For the dried active yeast, 4 1/2 teaspoons is equal to two (7g) sachets.



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Reviews & ratingsAverage global rating:(40)

Reviews in English (4)

Try honey - then they will be honingwafels, also typically Dutch-29 Nov 2014

I wasn't certain if I should use golden syrup or black treacle for this recipe, but judging by the video I decided to black -- something very hard to come by in the US. Also didn't know if I should get light or dark brown sugar, so I used dark. The waffles themselves tasted great, and I was told by friends to not change a thing about them. The syrup on the other hand was very, very rich, and because of the treacle had a very, condensed raisin-like taste. After cooking them, they were almost unbearable to eat because of the richness. They did however became better as they sat on my kitchen counter covered by cellophane in the days that followed. I became slightly addicted to them, and so did my neighbor. I'm not sure my other friends and family would appreciate them as much as we did. That being said, I'd like to try the recipe with light brown sugar, or maybe even white sugar to cut that dark treacle flavor. I also might sub the treacle for Lyle's Golden Syrup and add a little vanilla extract. The syrup too seemed impossible to store, as it solidified after it cooled, and was a nightmare to clean off my utensils and out of my bowls and pans. This is my first time cooking any kind of caramel, though!-17 Sep 2013

How many wafels will you be able to make.-22 Jun 2016

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A stroopwafel is a circular waffle-type pastry from the Netherlands. The iconic Dutch waffle consists of two pieces of cookies between which a caramel syrup made from molasses is inserted. Over the years, stroopwafel has become a staple of Dutch street food and has become very popular in the United States since the 2010s.

What is a stroopwafel?

A stroopwafel is a wafer-type cookie from the Netherlands. Etymologically, stroopwafel means “waffle in syrup” in Dutch.

The waffle is baked in a special appliance, called a pizzelle maker, which differs from the traditional Belgian waffle maker. Indeed, this one has shallower plates than a traditional waffle maker and produces much thinner waffles than Belgian waffles.

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Thus, the wafers made in this appliance are more crunchy than Belgian waffles. The cookie looks like a sandwich topped with a layer of sticky caramel syrup.

The stroopwafel is a circular waffle that consists of two layers of cookies 2 to 3 inches (6 to 8 centimeters) in diameter and about 1/6 inch (four millimeters) thick. It is cut in half right out of the pizzelle maker, then garnished with dark brown caramel syrup, obtained from molasses and brown sugar.

The stroopwafel is also very popular in Belgium. It is part of the tradition of Dutch and Belgian street food. They are found in kiosks at fairs.

Also, stroopwafels are particularly widespread in Flanders. They are sold at the October fair in the province of Liège.

Served hot, the stroopwafel is known in Wallonia under the name of lacquemant (lackmans). The syrup used to fill the lacquemant is a syrup flavored with orange blossom. Also, the recipe for this syrup does not include molasses.

What is the origin of stroopwafel?

The origin of stroopwafels dates back to 1784. At the time, a baker from Gouda (a town also famous for its cheese) tried to make a waffle from leftover baked goods, more specifically crumbs and stale bread.

He pressed the crumbs flat with a waffle iron. According to the story, the first attempt was unsuccessful. The waffles were too dry and crumbled. However, to remedy this problem, the baker stuck two layers of sandwiched waffles with a sticky caramel syrup. The stroopwafel as we know it was born.

Over time, the recipe for stroopwafel has evolved. Today it contains flour, butter, sugar, yeast, eggs, milk and cinnamon. The Dutch pastry became popular in the Netherlands and more particularly with street vendors. They hastened to sell them as snacks.

However, it took more time for stroopwafel to be exported to the other side of the world. It was only when United Airlines introduced them on their morning flights that the stroopwafels entered American territory.

The traditional way to eat the Dutch wafers

In the Netherlands, people don’t eat stroopwafels in any fashion. Tasting the stroopwafels is the subject of a very specific ritual.

Indeed, the Dutch place their stroopwafel just above their cup of coffee so that it is perfectly balanced. Thus, the steam of the hot drink (tea or coffee) infiltrates the wafer and slightly softens the underside of the cookie. The wafer sandwich therefore offers several textures when biting into it: melting on one side and crispy on the other.

Growing popularity in the United States

In the United States, stroopwafels can be found on planes, in cafes, in NBA stadiums and even in the kitchens of certain tech startups.

The stroopwafel became famous on the American continent when the airline United Airlines started offering them on its flights to economy class passengers in 2016. Also, when it made the decision to change the snack on these flights in 2018, the airline received general dissatisfaction from its passengers. Indeed, messages accumulated on social networks (especially Twitter). Following general demand and in order to meet customer expectations, United Airlines reinstated the stroopwafels on the menu in 2019.

How to make stroopwafel

To make the best stroopwafels, watch how the wafers cook. In fact, the cooking time varies from one appliance to another. Some prefer them softer and others more crunchy. It is then necessary to adapt the cooking time to taste.

In the recipe presented here, the cookies were baked for 1 minute and 45 seconds, and have a crunchy consistency. Be careful not to overcook the waffles, otherwise they will break as soon as the caramel filling is placed.

The caramel should also be allowed to cool slightly before spreading it over the wafers. If it is still too hot, it will leak on the sides. The original stroopwafel recipe barely shows the syrup between the layers of wafers. Indeed, one should not put too much caramel when filling the cookies because it is very sweet and very sticky.

How do you eat a stroopwafel?

Traditionally, the Dutch like to enjoy stroopwafel by placing the cookie on a cup of hot and steamy coffee or tea. After a few minutes, the cookie starts to warm and soften – making it a real treat!

Other desserts I know you’ll love!

If you make this recipe, let me know what you think! I’d love it if you could add a star rating ★ and a comment below. Be sure to follow me on Instagram, Pinterest, and Facebook, too!


Place the warm milk in a small bowl and whisk the yeast into the milk until dissolved. Allow the mixture to sit until bubbly, about 5 minutes.

Put the flour, sugar, cinnamon, and salt in a food processor and pulse until the ingredients are combined. Add the butter and pulse until the mixture is coarse and resembles wet sand. Add the eggs and the yeast mixture, and pulse until incorporated. Turn the dough out onto a lightly floured surface and knead 6-8 times just until the dough comes together in a ball. Set the dough aside to rest for about 45 minutes to 1 hour.

Preheat a waffle cone iron (or a pizzelle iron) on medium-high and lightly spray the iron with non-stick cooking spray. Form the dough into equal balls, about 1 ½ ounces each. Working with one ball of dough at a time, flatten the ball with your palm until it forms a disk and place it in the middle of the iron. Close the iron lid and cook until the waffles are crisp and golden, holding the iron lid down, for about 2 minutes or until the iron stops releasing steam. Carefully remove the waffle from the iron using a spatula or a knife. While the waffle is warm, cut out a circle using a 4-inch round cutter, and then split the waffle horizontally (like pocket bread) using a very sharp knife. (You must cut the waffle in half while it is warm and flexible because the waffles become crisp and breakable as they cool.) Spread one half of the waffle with about 1-2 tablespoons of filling and then sandwich the two halves together, pressing gently from the center and working your way out so the caramel spreads evenly to the edges.

Caramel-Cinnamon Filling

In a saucepan, heat the brown sugar, butter, cinnamon, and corn syrup over medium heat until the sugar dissolves and the mixture reaches the soft ball stage (about 235°F), stirring constantly. Remove the mixture from the heat and allow it to cool for about 10 minutes until it thickens, but is still spreadable. If the filling cools and becomes too thick and hard to spread, rewarm the mixture slightly.

The traditional method for enjoying a Stroopwafel is to place one over the top of a cup of hot tea or coffee and allow the steam to heat and soften the filling until it is warm and gooey.

Homemade stroopwafels

&uarr click on the photo to enlarge

Kitchen equipment

  • small saucepan
  • large bowl
  • kitchen towel
  • medium-sized pan
  • whisk
  • waffle iron with a thin square pattern
  • silicone kitchen brush
  • round cookie cutter (10 cm / 4 inch)

View the original recipe via:

Preparation for the waffles and filling -- 30 minutes + waiting time

MELT the butter in a small saucepan. COMBINE flour, melted butter, a pinch of cinnamon, dry yeast, milk, egg and a pinch of salt in a large bowl. KNEAD shortly until the ball forms and cover with a warm and clean kitchen towel.

Let the dough rest in a warm spot for 45 minutes. Meanwhile, create the filling. Slowly caramelize half of the sugar in the medium-sized pan. Keep an eye on the sugar, before you know it it turns out too dark and that means it will become bitter.

When it's becoming a bit like caramel, add in the rest of the sugar and let it caramelize some more. ADD cream and treacle to the same saucepan as you melted the butter in before and slowly heat it.

When the sugar is now a smooth caramel, turn off the heat and very carefully add the warm cream and whisk until smooth. Caramel is very hot, so be careful! CUT the butter in cubes and add them little by little to the caramel, the butter will make the caramel shiny and beautiful.

Also, add a small pinch of ground cinnamon.

Homemade Dutch stroopwafels

Putting the stroopwafels together -- 30 minutes

HEAT the waffle iron to medium-high. BRUSH a little bit of butter onto the iron and roll medium-sized dough balls, about 2 cm (0,8 inch). PLACE the dough ball in the middle of the iron and close it.

PRESS on the iron so you'll end up with thin waffles. REMOVE the cookie (actually, it's a waffle) from the iron and immediately use the cookie cutter to create a round cookie. If the cookies are thick enough, you can slice them in half.

But you have to do that immediately, while they're still hot. If your waffles are too thin to easily cut them, then just use two waffles.

Homemade stroopwafels

REPEAT baking the waffles until all the dough has been used. If you got some leftover dough, you can create some little stroopwafels as we did, aren't they super cute?

Then divide some of the caramel filling on one side of a waffle and then press another cookie on top. Stroopwafels are the best when they're still warm, enjoy!

Stroopwafel голландские вафли с карамелью два способа метод с использованием машин и плит

The perfect companion for your next cup of tea or coffee. A few years ago I tasted these crispy, caramel filled waffle cookies with their faint cinnamon flavor, and swore I’d find the recipe. And here it is-streamlined to be simple and user friendly. I’ll show you two ways to make them: using a small waffle iron or just using a regular skillet on your stove. I’ll also show you how to make a home-made caramel sauce. For centuries the Dutch have been enjoying these wonderful cookies (called stroopwafels). Now the secret is out, and people all over the world can make their own!
I hope you find this video useful. Don’t forget to subscribe to my channel!.
Waffle Ingredients:
1 1/4 cup (156 g) all purpose flour.
3 1/2 oz (100 g) butter or margarine.
1/4 cup (48 g) brown sugar.
1 tsp active dry yeast.
1 egg.
1/2 tsp salt.
Creamy Caramel:
Yield 1 cup (200 g).
1 cup (200 g) brown sugar.
1 cup (225 g) evaporated milk.
1 teaspoon cinnamon powder.
1/2 teaspoon salt.
Music: Mooncake Festival, written and recorded by G. Keese..
Used with permission..
#Stroopwafle #DutchWafel #caramelDutchCookies

Video taken from the channel: Fine Art of Cooking

Stroopwafel cookies are made with butter, yeast, caster sugar, an egg, and flour, and then filled with a decadent caramelly type filling consisting of molasses, brown sugar, and cinnamon. The outside part of the cookie is similar to a sugar cone and a Belgian waffl. Dutch Syrup Waffles (Stroopwafels) A syrup waffle is a light and crispy waffle made from two thin layers of baked batter with a caramel cinnamon syrup filling. According to Dutch culinary folklore, stroopwafels were first made in Goudaeither during the late 18th century or the early 19th century by bakers repurposing scraps and crumbs by sweetening them with syrup. One story ascribes the invention of the stroopwafel to the baker Gerard Kamphuisen, which would date the first stroopwafels from somewhere between 1810, the year he opened his bakery, and 1840, the year of the oldest known recipe for syrup waffles.

Stroopwafel. If you&rsquove never heard of Dutch stroopwafels, or &ldquosyrup waffles&rdquo, they are made with two thin layers of baked dough with a caramel syrup filling in between. A stroopwafel (literally “syrup waffle”) is a wafer cookie. made from two thin layers of baked dough joined by. a caramel filling. A stroopwafel is placed over a hot drink such. as coffee or tea to warm the cookie up and soften the. syrup and make the caramel inside a bit gooey.

Off course. Stroopwafels are thin, crisp, waffle-like cookies that are filled with sweet caramel filling. Pronounced s tr-OH-hope-wah-full, which literally translates to &ldquosyrup waffle,&rdquo stroopwafels are made from a stiff, enriched dough that is pressed and cooked in a special hot waffle iron.

Dutch Stroopwafel Recipe

One of my husband’s favorite treats during the time he lived in the Netherlands were Stroopwafels. These waffles found mostly at outdoor markets were crispy cookie-like waffles with a caramel syrup filling. While nothing can beat a fresh Stroopwafel from a market, this Stroopwafel recipe will work when you’re in a pinch!

This delicious post is sponsored by Domino Sugar as a part of the Mom it Forward Network //

You can buy Stroopwafels packaged in the US but they not the same thing as a fresh stroopwafel. When I visited the Netherlands a few years ago, I was able to try them for myself and agree that they are a “must” have if you visit the Netherlands.

My husband brought home a handful of recipes from his time in the Netherlands, including this one, but all of them are in metric measurements. A few years ago we decided to figure out how to make a version of the waffles at home. We managed to convert the recipe but were never able to get the recipe “exactly” the same.

A few recipe notes:

-Traditional Dutch stroopwafels are sliced in half after they are pulled off of the hot iron with a very thin serrated knife. We have never been able to slice one in half without destroying it, so we just used 2 whole waffles instead.

-We also do not have a traditional stroopwafel iron so we used a pizzelle iron.

Stroopwafels (Dutch Caramel Waffles Cookies)

Recipe for Stroopwafels- Dutch waffles cookies with a spiced caramel filling.

Disclosure: I received the Chef’sChoice® International™ PetiteCone Express™ Model 836 from Chef’s Choice in exchange for this post. All comments and opinions are my own. This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.

One of the first things I tried when we visited Amsterdam in October was a fresh, hot Stroopwafel (literally translates to syrup waffle) from a stand in the Albert Cuyp Markt. I have enjoyed the packaged stroopwafels that are becoming more popular at specialty stores in the United States, but there isn’t much better than a warm from the iron waffle cookie filled with a cinnamon-scented thick caramel syrup.

When I came back home, I was determined to recreate the cookies. I searched around and found the Chef’s Choice Petite Cone Express. It was the perfect size and pattern for making the Stroopwafels. The Petite Cone Express creates three mini cookies in less than a minute. The surface is nonstick and it has a temperature control setting based on how dark you want the cookies. It also comes with a roller for when you want to make the cookies into mini waffle cones (can’t wait to make these for the kids!).

These cookies are definitely one of the more technical recipes I have made lately. The trick is to work fast with the very hot ingredients while still being careful. The already thin waffle cookies need to be cut in half horizontally while still pliable. As they cool, they harden and will crack with handling. I used a thin, sharp bread knife to do this. If your hands are sensitive to heat, try heatproof gloves for this part.

Once the cookie is cut in half, spread some of the still hot caramel filling on the inside of the bottom half of the cookie. Be careful to not get any on your skin. Cover it with the top half, gently pressing around to make the filling even until it reaches the edges. Set aside and repeat with the remaining dough and filling.

The Petite Cone Express can make three cookies at a time. For the first few, I only did one at a time until I was confident with the steps before attempting more.

If the cookie didn’t come out in the perfect circle (like when I misjudged the amount of dough to put in the iron), I simply used kitchen scissors to cut away the excess. Others also use round cookie cutters (this works well if you are using a larger waffle iron).

Many of the recipes I came across called for Keukenstroop (a dark golden brown syrup) as an ingredient in the filling. So far I have been unable to locate this so I used dark corn syrup. I have also seen others use maple syrup or treacle, but the flavor will change a bit. I used 1/2 cup granulated sugar in the cookie dough, but have seen the amount vary widely recipe to recipe- from 1/4 cup to 1 cup.

Once the cookies harden, store then at room temperature in an airtight container. A hardened cookie is traditionally rewarmed by placing on the top of a hot mug of coffee or tea. The steam from the beverage will soften and warm the cookie/caramel filling. A few seconds in the microwave will also work in a pinch.


Some things you just don't try at home. It's either too much work, or your palate and mind are so accustomed to a certain (industrialized) flavor that, even if you are willing to go through the trouble of baking yourself, you are never entirely satisfied with the result. It tastes alright, but it just doesn't have that. hmmm . factory-mass-produced-riddled-with-preservatives-kind-of-flavor, you know?

So too, I thought, with the ultra-traditional Dutch stroopwafel. Homemade ones are hard to come by because it's so much easier to grab a packet of ten at the store when you're grocery shopping. But for those of us that grew up in Holland, the sweet perfume of stroopwafels baked fresh at the local market is engrained in our smell-cells. Once a whiff of it hits our nose we follow its lure, much like the Hamelin rats, that leads us to the small waffle cart where a line of salivating children and adults patiently waits their turn. After seeing a waffle cone machine for sale on our local Craigslist I had stroopwafels on my mind. so I purchased the waffle maker, went to work and am pleased to say that the flavor surpasses the factory-made ones! Here is the result!

If you have Dutch friends but have never heard of, or tried stroopwafels, your friends have been holding out on you. Expats jealously guard their stash of stroopwafels, right next to the loot of fruit hail, chocolate flakes and stomped mice. Dutch food is not easy to get a hold off and visitors from abroad will often haul tons of packages of the caramel filled cookies, guaranteeing a warm welcome and a tolerance towards an extended stay.

A stroopwafel is a combination of two cookies and a caramel center. It is said to have originated in the city of Gouda. Since Gouda is also famous for its wonderful cheese, I'll go with that. The Goudese obviously have great taste! The cookies are best when eaten lukewarm, warmed up while resting on the rim of a cup of coffee or tea. Easy to make, stroopwafels will delight everybody in your family, Dutch or not!

For the dough
4 1/2 cups AP flour
2 teaspoons of active dry yeast
1 scant teaspoon of ground cinnamon
3/4 cup of white sugar
1/2 cup (1 stick) unsalted butter
1/2 cup of warm water
2 large eggs
pinch of salt

In a kitchen mixer, mix the flour, yeast, cinnamon and sugar and cut in the butter until it resembles small pellets. Slowly pour in the warm water and allow the dough to start coming together, then add the eggs one at a time. Finally add the pinch of salt and knead the dough for a minute or two until it's nice and solid.

Cover and rest for 30 minutes.

For the caramel
1 cup of brown sugar
1 stick of unsalted butter
1 teaspoon of ground cinnamon
5 tablespoons of pancake syrup
1 tablespoon of vanilla extract

Melt the sugar and the butter, stirring slowly over a low heat. Add the cinnamon and the pancake syrup and continue to stir until the caramel comes together and slowly bubbles. Keep stirring because at this stage it's easy to burn! Make sure all the sugar has dissolved and your caramel is nice and creamy (Do not try to lick it from the spoon because you'll burn your tongue!) then add the vanilla extract and blend it in. Keep the caramel warm.

Divide the dough into 20 equal pieces. It's easiest to weigh the total dough and divide by 20, the pieces should come out at approximately 50 grams each. Roll them into small marbles and cover with a damp cloth, you don't want them to dry out while you're baking!

Heat your waffle cone machine or your pizzelle iron according to instructions. Place one dough ball in the middle, press down the top lid and bake each waffle for approximately 40 seconds. Check to see if it's browned nicely and a little puffed up, remove it from the machine and place it on a flat surface.

Now you have to work fast. As long as the waffle cookie is hot, it's pliable. The moment it cools, it will break on you so make sure you have all the items you need within reach.

Place your hand on top of the cookie and slice it horizontally in two. (If it's too hot, use a pot holder). Since the yeast made the cookie puff up a little bit, this should be easy to do with a sharp, non-serrated knife. Place a generous size dollop of gooey caramel on top of the bottom cookie, replace the top part and gently push down on it so that the caramel spreads. Pick up carefully and put on a rack to cool off, and put the next dough ball in the waffle maker. You'll soon get the hang of it!

Many will cut the edges off the cookie so that it is a uniform and nice round shape. I'm not that particular for home use so I just left them as it was, but did cut some into flowers to have with my afternoon coffee.

Handmade Sourdough Stroopwafels

Prepare a 50% Hydration Sourdough Starter the night before. Mix in 13 g (0.46 oz) of Mature Starter, 25 g (0.88 oz) of Cake Wheat Flour and 12 g (0.42 oz) of water.

Mix in all ingredients to prepare your Waffle Dough until it is fully incorporated, cover with a damp cloth & let it rest for 15 minutes.

Perform stretch & folds, pulling all sides of the dough over itself for 2 full rotations. Let it rest again for 15 minutes & repeat this process. Once completed let your dough rest for an additional 30 minutes.

Roll your dough into a 30 cm (12 in) tube & then cut it into 12 individual slices. Shape those pieces into small boules & then let them rest overnight in the fridge(Skip if Baking Powder was used) covered in a bowl with a damp cloth. When that is done, roll them out into flat spheres & stripe them using the blunt side of a knife.

Cook your waffles on a greased or non-stick pan at low heat for 2 minutes on each side.

To make your Caramel Syrup, measure out its 4 ingredients in advance. Begin melting your sugar in a pot at low heat, followed by your butter when that has melted pour in your heavy cream as well as salt. Stir those ingredients by using the handle to manipulate your pot & let it cook for 2 additional minutes before letting it cool for 10 minutes. Exercise caution when working with Caramel.

Cut your waffles into circular shapes using a cookie cutter or large mug & then spread your syrup on one of its face. Tightly sandwich that with another waffle to complete the recipe.

Watch the video: Crazy food processing machine 2021. NUTELLA (June 2022).