National Dishes of the World

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Stroopwafel
Photo: Takeaway, CC BY-SA 3.0, Wikimedia Commons

dessert vegetarian

Stroopwafel

Two thin, crisp waffles sandwiched with a thick, cinnamon-scented caramel syrup.

Eaten in: Netherlands

Prep
30 min
Cooking
30 min
Resting
45 min
Total
1 h 45 min
Servings
12

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About the dish

The stroopwafel is the best-known Dutch sweet: two thin waffles of yeasted dough, split while still hot and stuck together with a thick syrup of butter, brown sugar and cinnamon. At markets they are baked on the spot and served warm with the caramel still stretchy, and shops sell them in packets all year round. The Dutch rest one on top of a cup of hot coffee or tea so the steam softens the syrup a little. The waffles come from Gouda, where bakers are said to have made them from leftover dough and crumbs. Today they are also one of the most popular souvenirs from the Netherlands.

Main ingredients

  • wheat flour
  • butter
  • brown sugar
  • sugar syrup
  • yeast
  • cinnamon

Netherlands: Most closely associated with the town of Gouda.

More: Wikipedia (en)

Recipe

Stroopwafel

https://foodmap.ominuvo.com/dish/stroopwafel

Ingredients

12 servings

12 servings

Method

  1. Dissolve the yeast in the milk. Mix the flour, sugar and salt, add the butter, egg and yeasted milk and knead into a soft dough. Cover and leave for 45 minutes.

  2. For the syrup, heat the syrup, brown sugar, butter and cinnamon in a small pan, stirring until the sugar dissolves and the mixture boils. Leave to cool slightly but keep it runny.

  3. Divide the dough into 12 balls of about 40 g each.

  4. Heat an electric thin-waffle iron (a pizzelle or waffle-cone maker). Cook each ball for 1–2 minutes until golden.

  5. Immediately trim the waffle into a neat circle with a round cutter or knife, then, while it is still hot, slice it horizontally into two thin halves with a sharp knife.

  6. Spread one half with a spoonful of warm syrup, cover with the other half and press lightly. Cool on a rack.

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