Stroopwafels are thin Dutch waffle cookies sandwiched around warm caramel-cinnamon syrup, made in a pizzelle iron and best served fresh. The contrast of crispy waffle and gooey syrup center is their defining appeal.
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Dissolve the yeast in warm water.
Cut the butter into the flour.
Add the sugar, eggs, and yeast and mix well.
Set aside for 30-60 minutes.
Roll into balls and cook in a pizelle iron.
Boil the syrup ingredients in a heavy bottom saucepan and boil until the syrup is at the soft ball stage.
Split the waffles in half, spread the cut side with syrup, and then place the halves back together.
Store cooled stroopwafels in an airtight container for up to 3 days. Warm gently in a low oven (250°F, 2–3 minutes) before serving to soften the syrup center.
pizzelle iron · candy thermometer · heavy-bottomed saucepan
A pizzelle iron is a handheld waffle press that creates thin, patterned waffles. This recipe specifically calls for it; a regular waffle maker will produce thicker waffles and different results.
The syrup reaches soft ball stage (around 235–240°F) when a small spoonful dropped into cold water forms a soft, flexible ball. Use a candy thermometer for accuracy.
Yes, prepare the dough through step 4, then cover and refrigerate up to 8 hours. Bring to room temperature before rolling and cooking.
The yeast needs time to proof and leaven the dough, giving the waffles a lighter, airier texture than unleavened waffles.
Light corn syrup or glucose syrup work, though they will slightly alter flavor and color. Avoid honey or maple syrup, which won't reach soft ball stage the same way.
