Stroopwafels are thin Dutch dough waffles filled with warm spiced caramel, requiring a waffle iron and simple dough that rests before baking. Prue Leith's method yields 12 crispy-edged treats with creamy caramel centers that spread when the waffles are still hot.
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.
For the dough, rub the flour and butter together in a large bowl until it resembles breadcrumbs. Add the yeast, cinnamon and sugar and mix together. \n
Slowly pour in the warm water until the dough starts coming together, then add the egg. Finally add the salt and knead the dough for 1–2 minutes into a soft ball. Cover and leave to rest for 30 minutes. \n
For the caramel, melt the sugar and the butter, stirring slowly over a low heat, until the sugar has dissolved. Add the cinnamon and golden syrup and continue stirring until the caramel gently bubbles. When the caramel is creamy and all the sugar has melted, stir in the vanilla extract. Keep warm. \n
Divide the dough into 12 equal pieces. Roll into small balls and cover with a damp cloth to prevent them drying out. \n
Heat the greased waffle cone machine. Place 1 dough ball in the middle, press down the top lid and bake for 1–2 minutes until dark golden and puffed up. Remove from the machine and place on a chopping board. \n
Working quickly, while the waffle is still hot, cut the waffle into a circle using the 10cm round metal cutter, then slice it horizontally in half. \n
Place a generous tablespoon of caramel on the bottom waffle half. Top with the other waffle half and gently push down, until the caramel spreads to the edges. Place on a wire rack to cool, then repeat until you have used up all the dough balls.\n
Cool completely on a wire rack, then store in an airtight container for up to 3 days; reheat gently to soften caramel before serving.
waffle cone machine (stroopwafel iron) · 10cm round metal cutter
A greased waffle cone machine (or stroopwafel iron) is required; standard waffle makers won't work for this thin, compact shape.
The 30-minute rest allows the yeast to activate and develop flavor, creating a lighter, fluffier waffle texture.
Yes. Cool completely on a wire rack, then store in an airtight container for up to 3 days. Warm gently before serving to soften the caramel.
It creates a uniform size and neat edge, and the circular cutter (10cm) is sized to fit the waffle iron's output for consistent results.
It should be creamy with all sugar dissolved and gently bubbling; stir in vanilla extract once it reaches this stage, then keep warm.
