Dutch Syrup Waffles (Stroopwafels)
Stroopwafels Say it: STROHP-vah-fuhls
Stroopwafels are thin Dutch waffle cookies from Gouda, made from a soft yeast dough pressed in a waffle iron, split while hot, and sandwiched with a warm cinnamon caramel syrup. They are eaten throughout the Netherlands with coffee or tea, often resting on the cup so the steam softens the filling. The outside is crisp and lightly spiced, the inside chewy and sweet, and the best ones taste of butter, dark sugar, and cinnamon.
Dutch Syrup Waffles (Stroopwafels)
Stroopwafels
Pronounced STROHP-vah-fuhls
- Serves
- 4
- Prep
- 1 hr 40 min
- Cook
- 45 min
- Total
- 2 hr 25 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Filling
Method
Warm the milk to 110°F (45°C). Stir in the yeast and let stand 5 minutes, until foamy.
In a large bowl, whisk the flour, sugar, cinnamon, and salt. Add the softened butter and rub it in with your fingertips until evenly crumbly. Add the yeast mixture and egg, then knead 6–8 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour, until doubled.
While the dough rises, make the filling. combine the brown sugar, golden syrup, butter, cinnamon, and pinch of salt in a small saucepan over low heat. Stir until the butter melts and the sugar dissolves, then simmer 2–3 minutes until glossy and slightly thickened. Keep warm.
Heat a stroopwafel iron or pizzelle maker according to the manufacturer’s instructions. Punch down the dough and divide into 16 equal balls, about 65 g each. On a lightly floured surface, roll each ball into a thin 4–5 inch (10–12 cm) round.
Cook one round at a time in the hot iron for 1–2 minutes, until golden brown and set but still pliable; do not let it crisp completely.
Immediately transfer the hot waffle to a board and split it horizontally with a thin knife into two thin halves. If it cools and tears, return it to the iron for 10 seconds to soften.
Spread a scant tablespoon (about 20 g) of warm filling over one half, top with the other half, and press gently. Trim ragged edges with a knife if desired. Repeat with the remaining dough and filling.
Cool the filled stroopwafels on a wire rack until the filling sets, about 10 minutes. Store in an airtight container.
Regional variants
Mini stroopwafels are made from smaller dough balls and cooked for a shorter time; some modern versions add vanilla or orange zest to the dough or dip one edge in chocolate.
Cook's notes
- A real stroopwafel iron gives the deepest grid; a pizzelle maker works but produces a shallower waffle.
- Split each waffle while it is still very hot; if it tears, warm it for a few seconds in the iron.
- Keep the filling warm but not bubbling, or it will run out when the halves are pressed together.
Serve with
Coffee or tea; the Dutch often rest a stroopwafel on the rim of a hot cup to soften the filling.
Make ahead and storage
Store in an airtight container at room temperature for up to 5 days; warm briefly in a low oven or microwave to soften the filling.
