Stroopwafels are crispy-edged Dutch waffle cookies with a warm caramel syrup filling that softens when the cookie is fresh. This recipe guides you through making the yeast dough, caramel filling, baking, and assembly to recreate authentic stroopwafels at home.
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Mix the warm milk with yeast and let it activate for a few minutes.
Combine flour, sugar, salt, and cinnamon in a bowl.
Add butter, egg, and the yeast mixture, then knead into a smooth dough.
Let the dough rest for about 45 minutes until slightly risen.
In a saucepan, melt the butter and stir in brown sugar, syrup, and cinnamon.
Heat gently until the mixture becomes smooth and spreadable. Keep warm so it stays easy to use.
Divide the dough into small balls.
Place one ball in a preheated waffle iron and bake until golden brown, usually about 1–2 minutes per waffle.
While the waffle is still warm, carefully slice it horizontally into two thin layers.
Spread the warm caramel filling on one side and place the other half on top. Press gently to seal.
Allow the homemade stroopwafels to cool for a few minutes so the filling sets properly.
Store cooled stroopwafels in an airtight container for up to 5 days. To refresh, place one on top of a warm mug of coffee or tea for 30 seconds so the filling softens.
waffle iron · saucepan · serrated or thin-bladed knife
Yes. After kneading, cover the dough and refrigerate for up to 24 hours. Let it come to room temperature and rest for 20–30 minutes before portioning and baking.
Use dark corn syrup or a combination of honey and molasses in equal parts. The flavor will be slightly different but the texture and function remain the same.
Use a serrated bread knife or a thin-bladed utility knife. Work gently and let the knife do the work; a sawing motion works better than pushing. The waffle should still be warm but not scalding.
Thickness depends on the syrup-to-sugar ratio and heat. If too thick, add 1 teaspoon milk or syrup and stir over low heat. If too thin, simmer gently for 1–2 minutes. Keep it warm and spreadable during assembly.
Approximately 1 hour 15 minutes, including dough rest time (45 minutes) and baking/assembly of all waffles. Cooling adds another 10–15 minutes.
