Stroopwafels
Stroopwafels are crispy Dutch waffles made with yeast-leavened dough and filled with a warm cinnamon caramel syrup that stays gooey when fresh. They're best enjoyed warm over hot coffee or tea, where the heat softens the filling.
Stroopwafels are crispy Dutch waffles made with yeast-leavened dough and filled with a warm cinnamon caramel syrup that stays gooey when fresh. They're best enjoyed warm over hot coffee or tea, where the heat softens the filling.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In a stand mixer with the paddle attachment, cream together the butter, cinnamon, and sugar. Scrape down the sides of the bowl as needed.
Once creamed, add the milk and yeast and combine.
Scrape down the sides of the bowl, then add the egg and let the mixer run for another minute. While the mixer is running, mix the salt through the flour.
Add the flour and let the mixer run until no dough is sticking to the sides of the bowl.
On a floured surface, knead the dough for a few minutes.
Cut the dough into 50g balls and place them on a cookie sheet. Cover with cling film and let them rest in a warm spot for at least 45 minutes, up to an hour.
In a heavy-bottomed saucepan over medium-low heat, mix all the syrup ingredients together and stir until the butter and sugar are melted and there are no visible sugar crystals. The syrup is done when it reaches a gentle boil (just a few bubbles around the edges of the pan). Turn off the heat.
Place a glass bowl over a pan of simmering water and pour the syrup into the bowl to keep it liquid enough to spread without risk of burning.
If the dough has softened from kitchen heat, refrigerate it for 10 minutes before making the stroopwafels.
Preheat your waffle iron for 15 minutes. Lightly butter the top and bottom of the iron.
Add a ball of dough to the iron, close the lid slowly and latch the handles together. Cook for approximately 60–70 seconds until steam escapes and the waffle is golden.
Carefully remove the hot waffle and immediately split it horizontally into two thin layers using a knife.
Spread a generous amount of syrup on one cut side, then press the second waffle layer on top. Press gently to adhere.
Repeat with the remaining dough balls. Serve warm or allow to cool.
Store cooled stroopwafels in an airtight container at room temperature for up to 3 days; reheat wrapped in foil in a warm oven to soften the syrup filling.
stand mixer with paddle attachment · waffle iron · heavy-bottomed saucepan · glass bowl (for syrup water bath)
Keukenstroop is Dutch kitchen syrup. If unavailable, mix 1 part treacle and 2 parts golden syrup as a close substitute, as noted in the recipe.
Cook for approximately 60–70 seconds until steam escapes and the waffle is golden, then carefully remove and split horizontally while hot.
Yes. Cool them completely and store in an airtight container. Reheat gently (wrapped in foil in a warm oven) to soften the syrup filling before serving.
If kitchen heat has softened the dough balls, refrigerate for 10 minutes before cooking so they hold their shape in the waffle iron.
Once the syrup reaches a gentle boil and is done, place the bowl over a pan of simmering water to keep it warm and spreadable without risk of burning.
