Stroopwafels are a delightful traditional Dutch dessert that has captured hearts all over the world. These caramel-filled waffles are the perfect combination of crispy on the outside and chewy on the inside, thanks to their luscious syrup filling. If you’ve ever enjoyed a warm stroopwafel, you know just how comforting and satisfying they can be. Let’s dive into the deliciousness of making these sweet waffle treats at home!
Why You’ll Love This Stroopwafels
There are countless reasons to adore stroopwafels. First, they are incredibly easy to make, allowing you to enjoy a gourmet treat right from your kitchen. These caramel-filled waffles offer a unique blend of textures that make each bite satisfying. They are perfect for any occasion, whether it’s a cozy afternoon treat or a festive gathering. Plus, they pair wonderfully with coffee or tea, making them ideal for a mid-day snack. You can also customize them with various fillings, making them versatile as well. Not to mention, they are a fantastic way to introduce your friends and family to a piece of Dutch culture.
Ingredients for Stroopwafels
Gather these items:
- 3/4 cup unsalted butter
- 1/4 cup whole milk
- 2 large eggs, room temperature
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 packet (2 1/4 tsp) instant or active dry yeast
- 1/4 tsp coarse Kosher salt
- 1/2 tsp ground cinnamon
- 3 cups all-purpose flour, fluffed, spooned and leveled
- 3/4 cup Lyle’s golden syrup
- 1 1/2 tsp molasses (not blackstrap)
- 6 tbsp light brown sugar
- 6 tbsp unsalted butter
- 3/4 tsp ground cinnamon
- 3/4 tsp vanilla extract
- pinch salt
How to Make Stroopwafels Step-by-Step
- Step 1: In a saucepan, heat the butter and milk over medium-low heat until the butter is completely melted. Remove from heat.
- Step 2: In a bowl, whisk together the melted butter, milk, eggs, sugar, vanilla, yeast, salt, and cinnamon.
- Step 3: Add the flour, and use a spatula to stir into a soft, smooth dough.
- Step 4: Use a medium cookie scoop to scoop the dough into 24 portions. Cover with plastic wrap and let rest at room temperature for 1 hour.
- Step 5: In a saucepan, combine the golden syrup, molasses, brown sugar, butter, cinnamon, vanilla, and salt.
- Step 6: Over medium heat, warm the syrup until the sugar dissolves and begins to boil. Let gently boil for 1 minute, then remove from heat.
- Step 7: Pour the syrup into a bowl and let it cool and thicken before filling the waffles.
- Step 8: To bake the waffles, you’ll need a mini pizzelle maker or stroopwafel maker.
- Step 9: Heat the waffle maker according to the manufacturer’s instructions.
- Step 10: Flatten the dough balls, place them on the hot waffle maker, and close the lid. Bake until golden brown – about 1 1/2 to 3 minutes.
- Step 11: Remove the baked waffles and cut them into 3-inch circles.
- Step 12: Use a sharp knife to split the waffles into two thin layers.
- Step 13: Continue to bake, cut, and split all the waffles.
- Step 14: When the syrup is cooled and thickened, fill the waffles.
- Step 15: Spoon about 1-1 1/2 tsp of syrup onto the bottom halves of the waffles.
- Step 16: Place the top waffle over the syrup and gently press down.
Pro Tips for the Best Stroopwafels
Keep these in mind:
- Ensure the butter is at room temperature for a smoother dough.
- Resting the dough is crucial for the perfect texture.
- For a gourmet touch, explore vegan stroopwafels alternatives using plant-based ingredients.
Best Ways to Serve Stroopwafels
Here are a few serving suggestions:
- Pair them with your favorite coffee or hot chocolate.
- Serve with a scoop of ice cream for a decadent dessert.
- Try them with fresh fruits for a delightful twist!
How to Store and Reheat Stroopwafels
To store your stroopwafels, keep them in an airtight container at room temperature. They can last for about a week. If you want to reheat them, place them in a warm oven or toaster for a few minutes until they are soft and warm again.
Frequently Asked Questions About Stroopwafels
What’s the secret to perfect Stroopwafels?
The secret lies in the syrup filling! Make sure it’s cooled to the right thickness before filling the waffles. This ensures a gooey, delightful experience.
Can I make Stroopwafels ahead of time?
Absolutely! You can prepare the dough and syrup in advance. Just store them separately in the fridge until you’re ready to bake and assemble.
How do I avoid common mistakes with Stroopwafels?
Ensure not to overbake the waffles, as they can become too crispy to cut. Monitor the baking time closely for a perfect texture.
Variations of Stroopwafels You Can Try
Here are some fun variations:
- Try adding chocolate chips to the dough for a chocolatey twist.
- Experiment with different syrup flavors, such as vanilla or maple.
- For a gluten-free option, substitute with almond or coconut flour.
For more information on traditional Dutch desserts, you can check out this Dutch Food Guide.
If you’re interested in other delicious recipes, consider trying Creamy Hot Chocolate or Eggnog Waffles for a festive treat!
Lastly, for a savory option, check out Air Fryer Parmesan Crusted Chicken.
Print
Stroopwafels: 24 Irresistible Caramel-Filled Delights
- Total Time: 45 minutes
- Yield: 24 stroopwafels 1x
- Diet: Vegetarian
Description
Delicious homemade stroopwafels filled with caramel syrup.
Ingredients
- 3/4 cup unsalted butter
- 1/4 cup whole milk
- 2 large eggs, room temperature
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 packet (2 1/4 tsp) instant or active dry yeast
- 1/4 tsp coarse Kosher salt
- 1/2 tsp ground cinnamon
- 3 cups all-purpose flour, fluffed, spooned and leveled
- 3/4 cup Lyle’s golden syrup
- 1 1/2 tsp molasses (not blackstrap)
- 6 tbsp light brown sugar
- 6 tbsp unsalted butter
- 3/4 tsp ground cinnamon
- 3/4 tsp vanilla extract
- pinch salt
Instructions
- In a saucepan, heat the butter and milk over medium low heat, just until the butter is completely melted. Remove from heat.
- In a bowl, whisk together the melted butter, milk, eggs, sugar, vanilla, yeast, salt, and cinnamon.
- Add the flour, and use a spatula to stir into a soft, smooth dough.
- Use a medium cookie scoop (1 1/2 – 2 tbsp capacity) with a release lever to scoop the dough into 24 portions. Cover the dough balls with plastic wrap and let rest at room temperature for 1 hour.
- In a saucepan, combine the golden syrup, molasses, brown sugar, butter, cinnamon, vanilla, and salt.
- Over medium heat, warm the syrup until the sugar dissolves and the syrup begins to boil. Let boil gently for 1 minute, then remove from the heat.
- Pour the syrup into a bowl and let it cool and thicken before filling the waffles. To speed up the cooling, you can place the bowl of syrup in the fridge, and stir it every 10-15 minutes.
- To bake the waffles, you’ll need a mini pizzelle maker or stroopwafel maker, as well as a 3-inch round biscuit cutter.
- Heat the waffle maker according to the manufacturer’s instructions.
- Flatten the dough balls, place them on the hot waffle maker, and slowly close and lock the lid. Bake the waffles until golden brown – this may take 1 1/2 – 3 minutes, depending on the brand of waffle iron you use.
- Remove the baked waffles from the iron and set them on a cutting board. Immediately, use the biscuit cutter to cut the hot waffles into perfect 3-inch circles.
- Then, use a small, sharp knife to split the waffles into two thin layers, while trying not to burn your fingers on the hot waffle.
- Continue to bake, cut, and split all the waffles.
- When the syrup/caramel is cooled and thickened, you can fill the waffles.
- Spoon about 1 – 1 1/2 tsp of syrup onto the bottom halves of the waffles.
- Place the top waffle over the syrup, and gently press it down to help the syrup spread out just to the edges of the cookies.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Dutch
Nutrition
- Serving Size: 1 stroopwafel
- Calories: 150
- Sugar: 8g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg