📝 About This Recipe
Originating from the 18th-century market stalls of Gouda, the Stroopwafel is the ultimate Dutch indulgence, featuring two thin, crisp waffle layers held together by a rich, buttery cinnamon caramel. The magic lies in the contrast between the spiced, crunchy dough and the gooey, warm 'stroop' center that melts as you bite. Perfectly balanced with notes of toasted vanilla and dark sugar, these cookies are a testament to the beauty of simple, high-quality ingredients transformed by heat and technique.
🥗 Ingredients
For the Waffle Dough
- 2 cups All-purpose flour (sifted)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1/4 cup Warm milk (approximately 105°F/40°C)
- 1/2 cup Unsalted butter (melted and cooled slightly)
- 1/2 cup Granulated sugar
- 1 large Egg (at room temperature)
- 1/4 teaspoon Salt
For the Caramel Filling (Stroop)
- 2/3 cup Molasses or Dark Corn Syrup (traditionalists use Dutch 'Keukenstroop')
- 1/2 cup Brown sugar (packed)
- 1/3 cup Unsalted butter (cubed)
- 1 teaspoon Ground cinnamon (high quality for best aroma)
- 1/2 teaspoon Vanilla extract
- 1 pinch Salt
👨🍳 Instructions
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1
In a small bowl, dissolve the yeast in the warm milk with a pinch of the sugar. Let it sit for 5-10 minutes until it becomes frothy and activated.
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2
In a large mixing bowl, combine the sifted flour, remaining sugar, and salt. Create a well in the center and pour in the yeast mixture, melted butter, and the egg.
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3
Mix until a dough forms, then knead on a lightly floured surface for about 2-3 minutes until smooth. The dough should be soft but not sticky. Cover and let rise in a warm spot for 45 minutes.
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4
While the dough rises, prepare the syrup. In a medium saucepan, combine the molasses (or syrup), brown sugar, and butter over medium heat.
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5
Stir the syrup constantly until the sugar has dissolved and the mixture begins to bubble. Continue to simmer for 2 minutes until it thickens slightly, but do not let it reach a hard-crack stage.
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6
Remove the syrup from heat and stir in the ground cinnamon, vanilla extract, and a pinch of salt. Keep the syrup warm over very low heat or in a double boiler; it must be spreadable.
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7
Divide the risen dough into small balls, about the size of a large walnut (roughly 35-40 grams each). Keep them covered with a damp cloth to prevent drying.
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8
Preheat your pizzelle iron or stroopwafel iron. Lightly grease it if necessary. Place a dough ball in the center and press firmly.
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9
Bake for 1-2 minutes until the waffle is golden brown and steam stops escaping. Timing will vary based on your specific iron.
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10
This is the critical step: Remove the waffle and immediately—while still hot—use a sharp knife or a round cookie cutter to trim the edges for a perfect circle.
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11
Carefully slice the hot waffle horizontally through the middle to create two thin discs. Use a small offset spatula or a sharp paring knife, keeping your hand flat on top of the waffle.
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12
Spread a generous tablespoon of the warm caramel syrup onto one half and quickly press the other half on top. Do this while the waffle is still pliable.
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13
Place the assembled stroopwafel on a flat surface to cool and set. The syrup will harden slightly, bonding the two layers together.
💡 Chef's Tips
Work quickly! You must slice and fill the waffles while they are steaming hot; once they cool, they become crisp and will shatter if you try to cut them. If your syrup gets too thick or hard, whisk in a teaspoon of water or milk and reheat gently to restore the consistency. Use a clean kitchen towel to hold the hot waffle while slicing to protect your fingers from the heat. Don't discard the trimmed edges; these 'snippets' are a favorite Dutch snack when drizzled with leftover caramel. If you don't have a specialized stroopwafel iron, a thin pizzelle iron is the best substitute.
🍽️ Serving Suggestions
Place a stroopwafel on top of a steaming cup of coffee or Earl Grey tea for 2 minutes to let the steam soften the caramel. Serve alongside a glass of cold milk for a classic afternoon treat. Crumble broken pieces over high-quality vanilla bean ice cream for an elevated dessert. Pair with a spiced Chai latte to complement the cinnamon notes in the filling. Lightly reheat in a 300°F oven for 30 seconds if eating the next day to regain that 'fresh-baked' gooeyness.