Dutch
Stroopwafel
A classic Dutch stroopwafel has two thin, yeasted cinnamon waffles pressed around a warm caramel syrup filling. Split the waffles while they are still hot, just as in Gouda, so the syrup melts neatly into the tender crumb.
Ingredients
- All-purpose flour1 cup
- Active dry yeast1/2 tsp
- Warm whole milk3 tbsp
- Unsalted butter, softened3 tbsp
- Light brown sugar2 tbsp
- Egg, beaten1/2 large
- Ground cinnamon1/2 tsp
- Fine salt1/8 tsp
- Dutch keukenstroop or dark corn syrup1/3 cup
- Dark brown sugar1/4 cup
- Unsalted butter2 tbsp
- Ground cinnamon1/4 tsp
- Fine salt1 pinch
Method
- Stir the yeast into the warm milk and let it stand for 5 minutes until slightly foamy.
- In a bowl, combine the flour, softened butter, light brown sugar, beaten egg, cinnamon, salt, and yeast mixture.
- Knead by hand for 4 to 5 minutes until a soft, slightly tacky dough forms.
- Cover the bowl and let the dough rest in a warm place for 45 minutes.
- Meanwhile, make the stroop by warming the keukenstroop, dark brown sugar, butter, cinnamon, and salt in a small saucepan over low heat.
- Stir until glossy and smooth, then keep the syrup warm and spreadable off the heat.
- Heat a stroopwafel iron, shallow waffle-cone iron, or Dutch kniepertjes iron until hot.
- Divide the dough into 4 equal balls.
- Place one dough ball in the iron, close firmly, and cook for 1 to 2 minutes until golden brown and fragrant.
- Remove the waffle and, while it is still very hot and pliable, trim it with a round cutter if desired.
- Carefully split the waffle horizontally with a thin sharp knife to make two wafer layers.
- Spread a spoonful of warm stroop over one cut side, top with the other half, and press gently.
- Repeat with the remaining dough balls and syrup.
- Let the stroopwafels rest for a few minutes so the filling settles, then serve warm or at room temperature.
Common questions
Can I substitute golden syrup or maple syrup for keukenstroop in stroopwafel filling?
Yes, golden syrup works best as a substitute because it has the same thick, caramel-like body. Maple syrup is too thin and won’t give the classic chewy filling unless you simmer it down and mix in extra brown sugar.
How long does stroopwafel dough need to rest before cooking?
Rest the dough about 45 minutes in a warm place, just until slightly puffy. Don’t rush this step: the yeast needs time to relax the dough so the waffles cook up tender instead of dense.
What are the most common mistakes when making stroopwafels at home?
The biggest mistakes are overcooking the waffles, using syrup that’s too hot and runny, and waiting too long to split them. You need to cut and fill them while hot, or they’ll harden and crack.
How should I store homemade stroopwafels, and how long do they keep?
Store them in an airtight container at room temperature for 3 to 4 days. For best texture, keep them single-layered or separated with parchment so the syrup doesn’t glue them together or soften the wafers too much.
How are stroopwafels best served?
Serve them slightly warm, ideally with the filling just set but still soft. They’re traditionally placed over a hot cup of coffee or tea for a minute, which gently melts the syrup and makes them extra fragrant.