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STROOPWAFELS (DUTCH SYRUP WAFFLES)

STROOPWAFELS (DUTCH SYRUP WAFFLES)

Stroopwafels are Dutch syrup waffles with a caramel filling between two thin wafers. The recipe involves a yeasted dough and a cinnamon-flavored caramel made with brown sugar and treacle or molasses. Despite the delicate process of slicing the wafers and preparing the caramel, making these treats is straightforward, resulting in deliciously sweet and chewy stroopwafels.
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Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 45 minutes
Total Time 1 hour 45 minutes
Course Dessert
Servings 12 Cookies
Calories 208 kcal

Equipment

  • 1 Waffle Maker

Ingredients
  

For the waffles:

  • 1-1/3 cup plain flour
  • 3.5 oz unsalted butter melted
  • 1/3 cup caster sugar (superfine sugar)
  • 2 tbsp lukewarm milk
  • 1 large egg
  • 1 tbsp active dry yeast
  • 1/2 tsp ground cinnamon

For the filling:

  • 50 g unsalted butter
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup treacle or molasses (if you don't have treacle, you can replace with extra 1/2 cup brown sugar)
  • 1/2 tsp ground cinnamon
  • Pinch of salt

Instructions
 

For the waffles:

  • Combine all ingredients in a bowl. Knead gently until dough comes together in a smooth ball. Cover and set aside in a warm place for 45 minutes (you’ll find it barely rises).

For the filling:

  • Melt butter in a heavy-based pan over moderately low heat. Add sugar and treacle (if using) and stir with a large metal spoon until dissolved. Increase the heat and cook for an extra minute – the caramel should be thick and dark. Remove from heat.
  • Stir in cinnamon and salt and set aside to cool. You’ll find that as the caramel cools it will become toffee like, but still spreadable.
    STROOPWAFELS (DUTCH SYRUP WAFFLES) 3

To assemble:

  • Divide dough into 12 even portions (I weighed the whole amount and divided by 12 to get exact portions). Roll each portion into a ball.
  • Heat your waffle maker and when ready, place a ball of dough in the centre of the waffle plate.
  • Close lid, pressing to flatten the dough (you will need to practice with one to ensure it’s thick enough to slice in two horizontally). Cook for around 4 minutes (I went with 4-1/2 minutes) or until the waffle is golden brown.
  • Carefully remove hot waffle with a spatula. Let it sit for a moment to cool slightly, then carefully slice through the waffle horizontally to get two even pieces (I held the cookie down with a paper towel with my left hand (to avoid burns).
    STROOPWAFELS (DUTCH SYRUP WAFFLES) 5
  • If you like a nice round cookie, cut each slice with an appropriately sized cookie cutter (mine were 3-1/2 inch).
  • Place on a wire rack to cool completely.
  • When cooled, spread a teaspoon or so of the filling over one half, then sandwich with the other half.
  • Repeat with remaining dough and caramel filling. Store in an airtight container.

Nutrition

Calories: 208kcalCarbohydrates: 28gProtein: 1gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 43mgSodium: 16mgPotassium: 237mgFiber: 0.3gSugar: 25gVitamin A: 338IUVitamin C: 0.01mgCalcium: 47mgIron: 1mg
Keyword Dutch Syrup Waffles, Stroopwafels
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