Stroopwafel (Dutch caramel waffle cookie), the legendary thin caramel waffle from Gouda, the Netherlands! Two crisp, thin waffle layers are sandwiched with a warm, sticky syrup caramel. The proper way to eat it: place it on top of a hot cup of coffee until the caramel melts soft and gooey. An iconic Dutch treat that's become famous worldwide.
🧂 Ingredients
🍽️ Servings: 12
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250 g Waffle dough: all-purpose flour
- 125 g butter, room temperature
- 75 g granulated sugar
- 1 egg
- 7 g instant yeast
- 50 ml warm milk
- 1/2 tsp cinnamon
- Pinch of salt
- 200 g Stroop (caramel) filling: brown cane sugar (brown sugar)
- 100 g butter
- 100 ml heavy cream
- 2 tbsp corn syrup or golden syrup
- 1 tsp ground cinnamon
- Pinch of salt
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👩🍳 Instructions
- 1 Dissolve the yeast in the warm milk and let it sit for 10 minutes
- 2 Combine the flour, sugar, cinnamon, and salt
- 3 Add the butter, egg, and the yeast mixture
- 4 Knead until the dough is smooth and elastic
- 5 Cover and let it ferment for 1 hour
- 6 Stroop: cook all the filling ingredients over low heat, stirring, until thickened like caramel — about 10 minutes
- 7 Set aside and let cool slightly
- 8 Divide the waffle dough into 30g balls
- 9 Cook in a waffle iron (pizzelle iron or waffle press) until golden and thin
- 10 While still hot, immediately split each waffle horizontally into two layers with a knife
- 11 Spread the caramel stroop over the bottom layer
- 12 Press the top layer back on, pressing lightly
- 13 Trim into shape or leave round
- 14 Cool on a wire rack until firm
💡 Tips
• The waffle must be split WHILE STILL HOT — once cooled, it hardens and can't be split
• Stroop that's too runny will leak out, while too thick won't spread evenly — aim for a warm caramel consistency that flows slowly
• Enjoying it over hot coffee is a must-do Dutch ritual
📊 Nutrition Facts / serving
285
Calories (kcal)
3g
Protein
13g
Fat
40g
Carbs
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