These homemade Dutch stroopwafels consist of a thin layer of sweet caramel syrup in between two warm cinnamon waffle cookies. You won’t be able to resist the ooey-gooey goodness of this sweet treat!
When it comes to kitchen appliances I like to keep things simple. As long as I have a blender, mixer, waffle iron, and pressure cooker I’m good.
But this last week, I decided to purchase a new appliance that doesn’t exactly have a lot of purposes. I simply needed to have it.
It was a waffle cone iron…that I swore I’d never buy. But I’ve been dying to share one of my favorite treats with you: Dutch stroopwafel. And you simply need to have a waffle cone iron to make the treat (I guess I could use it to make some actual waffle cones for homemade gelato as well!).
If you’ve never heard of Dutch stroopwafels, or “syrup waffles”, they are made with two thin layers of baked dough with a caramel syrup filling in between. You may have seen them on Amazon or at Costco before, but obviously, those ones aren’t nearly as good as a freshly-made stroopwafel.
Ever since I had a real, warm, ooey-gooey stroopwafel in The Netherlands a couple of years ago, I’ve wanted to share this recipe with you so that you can enjoy this delicious goodness as well!
I’ll admit, I always thought homemade Dutch stroopwafels would be super complicated, but as long as you have waffle cone iron you’re good to go.
Now traditionally, you would slice the waffle in the middle so that you have two thin waffles and you’d put the caramel syrup in between them.
But…let’s just say I tried slicing waffles twice and failed miserably both times, so I decided to make things simple for myself and just use two of the waffles without slicing them instead (patience when it comes to baking and cooking is tough when you’re pregnant!). So if you have a trick for slicing the waffles, let me know. The stroopwafels are certainly thicker this way, which means you may want to cut them in half and share them with someone if you don’t want to have a crazy sugar overdose.
It’s time to pull out the waffle cone or pizzelle iron (yes, you can use this too!) that’s been gathering dust in your cupboard, and start making some homemade Dutch stroopwafel! I can guarantee you’ll have a hard time resisting these sweet treats.
How do you eat a stroopwafel?
Traditionally, the Dutch like to enjoy stroopwafel by placing the cookie on a cup of hot and steamy coffee or tea. After a few minutes, the cookie starts to warm and soften – making it a real treat!
Other desserts I know you’ll love!
- Pumpkin Baklava
- Stracciatella Gelato
- Creamy Cannoli Dip
- Chocolate Fondue
- Strawberry Cheesecake Macarons
- Classic Creme Brulee
- Stroopwafel Ice Cream Sandwiches
If you make this recipe, let me know what you think! I’d love it if you could add a star rating ★ and a comment below. Be sure to follow me on Instagram, Pinterest, and Facebook, too!
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These homemade Dutch stroopwafels consist of a thin layer of sweet caramel syrup in between two warm cinnamon waffle cookies. You won’t be able to resist the ooey-gooey goodness of this sweet treat!
- 4 1/2 cups all-purpose flour
- 1 cup unsalted butter melted
- 1 1/4 cups sugar
- 4 1/2 tsp active dry yeast
- 1/2 cup lukewarm milk
- 1 egg
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 Tbsp water
- 1 cup brown sugar
- 6 Tbsp unsalted butter
- 1/4 cup light corn syrup
- 1 tsp cinnamon
- 1 tsp vanilla extract
- dash of salt
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In the bowl of a stand mixer, add in all of the ingredients for the waffles. Attach the dough hook and combine and knead the dough until smooth. The consistency should be similar to that of cookie dough. Once the dough is well-kneaded cover the bowl with plastic wrap and allow to rest for 45 minutes.
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Meanwhile, heat the water, sugar, butter and corn syrup in a small saucepan over medium heat until the sugar dissolves, stirring constantly. Bring the mixture to a boil. Add the cinnamon, salt and vanilla and continue boiling until the syrup reaches the "soft ball stage" (234°F-240°F on a candy thermometer). This should only take a couple of minutes. Remove the saucepan from heat and allow to cool for 10 minutes.
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After the dough has finished resting, preheat and grease a waffle cone or pizzelle iron. Set the temperature to a medium setting. Knead the dough and divide it into small balls, roughly the size of tennis balls (you can adjust the size if you find they are too big). Place a ball of dough on the preheated iron and slightly flatten it. Cook the waffle until steam no longer escapes and it has turned a golden brown.
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Carefully remove the cooked waffle from the iron. Use a round cookie cutter to cut off the edges for a perfectly circular waffle. While the waffle is still hot, gently split the waffle with a serrated knife (you can skip this step if you find it easier). Continue the process until all of the waffles are cooked and split.
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Spread 1 to 2 tablespoons (more or less depending on your preference) of the caramel filling on one of the waffles and top with another waffle. Repeat with the rest of the waffles.
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Serve the waffles with a hot drink. Store in an air-tight container for up to one week.
- Adapted from SprinkleBakes and King Arthur Flour.
- Since I chose not to split the waffles, I was able to make about 10 stroopwafels. If you are able to split the waffles, you'll be able to make around 20 stroopwafels.
- If not eaten fresh, stroopwafels taste great warmed up in the microwave for a couple of seconds. They are also traditionally placed on top of a hot drink, with the steam from the drink helping to warm them up.
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7 Comments
Tiffanie
September 2, 2020 at 9:59 amVery delicious! i was a little worried about working with the yeast at first and just throwing it all together but it all worked out beautifully. Now…to figure out how to cut them because i struggled with that as well! i saw someone use a guitar string with handles on it!
Ashley
September 2, 2020 at 1:30 pmI’m so glad it turned out well for you! Cutting them is definitely the hard part. Ooh I love the idea of the guitar string! You’ll have to let me know if you find any good tricks. 🙂
Liana Nachtigal
October 3, 2020 at 3:03 pmHi Ashley,
This is my first time making these and they turned out great. The only thing I may do differently next time is leave my syrup filling a little softer. I found using an artists off set palette knife to open around the edges and then finishing off with a drywall mudding spatula (new of course:) to finish off worked perfectly, I got nice thin intact wafers. Now to enjoy, Cheers!
Ashley
October 3, 2020 at 10:21 pmI’m glad that turned out well Liana! That’s a great idea to use the palette knife and drywall spatula! 🙂
Astrid Riedel
October 30, 2020 at 7:46 amThanks for that tip, I just ordered a pizella, so can’t wait to try.
Paul
November 10, 2020 at 4:39 amHi Ashley,
I’m a Belgian living in Indonesia and I make and sell also stroopwafels here.
The trick for cutting the waffle is, baking short time on high temperature, once out of the waffle maker, cut this out with a ringshape ((if you like that) and cut the waffle horizontally with a small, thin sharp knife.
If you bake the waffle to long on a lower temperature than he’s already to dry inside and cutting is impossible .
Good luck
Ashley
November 10, 2020 at 10:52 pmThanks for the tip Paul! I was wondering what the secret was. 🙂 I’ll have to try that next time around!