Stroopwafels
Stroopwafels are classic Dutch sandwich cookies filled with buttery caramel syrup.Thin waffle cookies provide a delicate, crisp exterior.The warm waffles are carefully split into two thin layers.A rich caramel filling is spread between the waffle halves.The filling becomes soft and chewy as the stroopwafel cools.Enjoy them with coffee, tea, hot chocolate, or as a sweet snack.
Ingredients
For the Waffle Dough
- 3 cups (375 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- 2¼ teaspoons active dry yeast
- ½ teaspoon salt
- 2 large eggs
- ½ cup (115 g) unsalted butter, melted
- ½ cup (120 ml) warm milk
- 1 teaspoon vanilla extract
For the Caramel Stroop Filling
- 1 cup (200 g) brown sugar
- ½ cup (115 g) unsalted butter
- ¼ cup (80 g) golden syrup, corn syrup, or light honey
- 2 tablespoons heavy cream
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Activate the Yeast
- Pour the warm milk into a small bowl.Add the yeast and approximately 1 teaspoon of the sugar.Stir gently and allow it to stand for 5–10 minutes until slightly foamy.
Add the Wet Ingredients
- Add the eggs, melted butter, vanilla, and activated yeast mixture.Stir until a soft dough forms.
Knead the Dough
- Transfer the dough to a lightly floured surface.Knead for approximately 5 minutes, until smooth and elastic.The dough should be soft but not excessively sticky.
Let the Dough Rise
- Place the dough in a lightly greased bowl.Cover with a clean kitchen towel or plastic wrap.Allow it to rise in a warm place for approximately 45–60 minutes, or until noticeably puffy.
Prepare the Caramel Filling
- While the dough rises, combine the brown sugar, butter, golden syrup, cream, cinnamon, and salt in a saucepan.
Add Vanilla
- Remove the caramel from the heat.Stir in the vanilla extract.Allow the filling to cool slightly.It should remain spreadable rather than becoming completely firm.
Preheat the Waffle Iron
- Heat a thin waffle or pizzelle-style iron according to the manufacturer's instructions.A traditional stroopwafel iron produces the best results.
Work Quickly
- Remove the waffle while it is still hot.Place it on a cutting board.Using a sharp knife, carefully split it horizontally into two thin rounds.
Add the Caramel
- Spread a thin layer of warm caramel filling over one waffle half.Leave a small border around the edge.
Cool
- Place the finished stroopwafels on a wire rack.Allow them to cool completely.The caramel will become pleasantly chewy as it sets.
Serve
- Serve stroopwafels with coffee, tea, hot chocolate, or your favorite warm beverage.For a classic Dutch experience, place one stroopwafel over the top of a steaming cup and allow the caramel center to soften before eating.
Notes
- Waffle iron: A thin waffle or pizzelle iron works best for homemade stroopwafels.
- Traditional texture: The waffles should be thin and crisp rather than thick like breakfast waffles.
- Yeast: Yeast gives the dough its characteristic texture.
- Caramel: Keep the filling warm and spreadable while assembling.
- Cinnamon: A small amount adds traditional warmth.
- Splitting: Cut the waffles while warm because they become brittle as they cool.
- Thickness: A thin layer of caramel provides the best balance.
- Storage: Store cooled stroopwafels in an airtight container.