Cakes & Bread
Stroopwafel, Dutch Thin Waffles with Chewy Caramel Syrup Filling
Prep
50 min
Cook
30 min
Servings
12
Level
Medium
Stroopwafel is a legendary Dutch treat made of two thin, crispy waffle layers with a chewy caramel syrup filling sandwiched in between. It's fragrant with cinnamon and butter, and tastes best enjoyed warm, placed on top of a hot cup of coffee or tea so the filling melts slightly. This snack is perfect for a relaxing afternoon treat or as a sweet gift for family.
🧂 Ingredients
🍽️ Servings: 12
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250 grams All-purpose flour (medium-protein)
- 125 grams Unsalted butter, melted
- 50 grams Granulated sugar
- 1 tsp Instant yeast
- 60 ml Warm milk
- 1 Egg
- 1/2 tsp Ground cinnamon
- 1/4 tsp Salt
- 200 grams Brown sugar
- 100 grams Maple syrup or honey
- 50 grams Unsalted butter, for the syrup
- 1/4 tsp Ground cinnamon, for the syrup
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👩🍳 Instructions
- 1 Mix the flour, granulated sugar, instant yeast, ground cinnamon, and salt in a large bowl, and stir until well combined.
- 2 Add the egg, melted butter, and warm milk little by little while stirring until the dough is smooth and can be shaped into balls.
- 3 Cover the dough with a clean cloth and let it rest for 30-45 minutes in a warm spot until it rises slightly.
- 4 While waiting, make the caramel syrup: heat the brown sugar, maple syrup, butter, and ground cinnamon over low heat, stirring until dissolved and slightly thickened. Set aside and let it cool slightly.
- 5 Divide the waffle dough into small balls about the size of a ping pong ball (around 30 grams each).
- 6 Preheat the waffle iron; there's no need to grease it since the dough already contains butter.
- 7 Place one dough ball in the center of the waffle iron, close it, and cook for 2-3 minutes until golden brown and crispy at the edges.
- 8 Remove the waffle while it's still hot and pliable, then carefully split it in half horizontally using a sharp knife.
- 9 Spread the warm caramel syrup on the inside of one waffle half, then close it with the other half, pressing gently so the syrup spreads evenly.
- 10 Repeat this process with the remaining dough. Let the stroopwafels cool slightly so the syrup firms up a bit before serving or storing.
💡 Tips
• Split the waffle while it's still hot, as it will harden and become difficult to cut neatly once cooled.
• Use low heat when cooking the caramel syrup so it doesn't burn and stays perfectly thick.
• Store the stroopwafels in an airtight container to keep them crispy for several days.
• For the authentic Dutch experience, place a stroopwafel on top of a hot cup of coffee or tea for 1-2 minutes before eating so the filling melts slightly.
📊 Nutrition Facts / serving
180
Calories (kcal)
2 g
Protein
8 g
Fat
25 g
Carbs
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