Stroopwafel
The stroopwafel originated in the city of Gouda, Netherlands, in the late eighteenth century, where a baker is said to have created the first version using leftover crumbs from other pastries, sweetened with syrup and pressed between two thin waffle plates — a practical solution to avoid wasting anything in the kitchen. The recipe remained an exclusively local specialty of Gouda for over a century, before spreading across the Netherlands. The custom of placing the stroopwafel over a hot cup of coffee or tea, letting the steam gently soften the syrup inside, is considered essential to the authentic experience — the crispy exterior waffle takes on a slightly soft, almost melted texture in the center, without fully falling apart. Today, the stroopwafel is one of the most exported Dutch culinary symbols, sold fresh at street markets across the country.
Thin crispy waffles
Cinnamon-scented waffle batter bakes between special thin, crisp irons.
Sliced in half
Each warm waffle is sliced horizontally into two equal discs, using a thread or a sharp knife.
Syrup filling
A thick brown sugar and butter syrup is generously spread between the two halves.
Warmed on a cup
Traditionally placed over a hot cup of coffee or tea, so the steam gently softens the stroopwafel.
Ingredients 4 servings
- 250g flour
- 125g melted butter
- 150g brown sugar
- 1 egg
- 7g instant yeast
- 50ml warm milk
- 1 tsp cinnamon
- A pinch of salt
- 200g brown sugar (for syrup)
- 125g butter (for syrup)
- 3 tbsp corn syrup or molasses
How to make it
- 1ACTIVATE THE YEAST: Mix the yeast with the warm milk and a little sugar, let sit 10 minutes until foamy.
- 2Mix the flour, brown sugar, cinnamon and salt in a large bowl, add the egg, melted butter and activated yeast, knead until you get a smooth, elastic dough.
- 3LET IT RISE: Cover the dough and let it rise in a warm spot 1 hour, until doubled in size.
- 4SHAPE THE BALLS: Divide the dough into small balls, the size of a ping-pong ball.
- 5HEAT THE WAFFLE IRON: Heat a special stroopwafel iron or a regular thin waffle iron.
- 6BAKE THE WAFFLES: Place one dough ball on the hot iron, press and bake 1-2 minutes, until golden and crisp.
- 7SLICE HORIZONTALLY: While the waffle is still hot and flexible, slice it horizontally into two equal discs with a sharp knife or a thread.
- 8MAKE THE SYRUP: Melt the brown sugar, butter and corn syrup in a small saucepan over low heat, stirring, until combined.
- 9ASSEMBLE: Spread a spoonful of warm syrup on the inner side of one disc, then cover with the other disc, pressing the edges gently.
- 10Repeat the process with the rest of the dough and syrup.
- 11SERVE: Serve the stroopwafel placed over a hot cup of coffee or tea, so the steam gently warms it.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
