Stroopwafel
Stroopwafel is a Dutch cookie featuring two thin crispy wafers sandwiched with a warm caramel-molasses syrup filling, made entirely from scratch using a specialized stroopwafel iron.
Stroopwafel is a Dutch cookie featuring two thin crispy wafers sandwiched with a warm caramel-molasses syrup filling, made entirely from scratch using a specialized stroopwafel iron.
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In a medium bowl, knead the flour, yeast, caster sugar, melted butter, warm milk, egg, cinnamon, and salt until a soft dough forms.
Cover the bowl and let the dough rise for an hour.
Preheat a stroopwafel iron to 375°F (190°C).
Divide the dough into 15 equal pieces and roll them into smooth balls.
Place a dough ball between the heated plates of the iron and press the lid down.
Cook for about 35 to 40 seconds, or until golden brown.
Remove the stroopwafel from the iron and repeat with the remaining dough balls.
While the freshly baked stroopwafel is still warm, slice it open horizontally.
For the syrup: In a saucepan mix the molasses, brown sugar, water and ground cinnamon.
Place the saucepan over medium-high heat and bring to a gentle boil.
Reduce the heat to low and simmer for 15 minutes, stirring occasionally.
Remove the syrup from the heat and stir in the butter until melted.
Spread the warm stroopwafel with the syrup, close it again, and enjoy!
Store cooled stroopwafels in an airtight container at room temperature for up to 5 days; they may soften over time. Reheat gently in a low oven or by placing over a warm cup of coffee to soften the filling.
stroopwafel iron
A stroopwafel iron is a specialized waffle iron with two heated plates that cooks thin wafer rounds. It's essential to this recipe—there is no effective substitute for making authentic stroopwafels.
Ensure your warm milk is between 110–115°F to activate the dry yeast, and allow the covered dough to rest undisturbed for a full hour in a warm spot before portioning.
Yes, prepare the syrup up to 2 days in advance and store it in an airtight container. Gently reheat it before filling warm stroopwafels so it spreads smoothly.
Cook for 35 to 40 seconds at 375°F (190°C) until golden brown; the wafer should be crispy but still pliable enough to slice horizontally while warm.
Dark corn syrup or treacle can replace molasses in equal amounts, though the flavor will be slightly lighter and less robust.
