Stroopwafels have a special place in the heart of Dutch cuisine. These delicious homemade stroopwafels filled with caramel syrup are a delightful treat, perfect for any time of day. Originating from the Netherlands, these soft waffle treats consist of two thin, crispy layers with a gooey syrup filling in between. The combination of flavors and textures makes them irresistible, whether you enjoy them with coffee or as a standalone dessert. Let’s dive into how to make these fantastic Dutch syrup waffles at home!
Why You’ll Love This Stroopwafels
This stroopwafels recipe is a crowd-pleaser for several reasons. First, the sweet caramel filling creates a perfect balance with the crispy waffle shells. Second, they are incredibly versatile; you can enjoy them with coffee or as a dessert. Third, this is a stroopwafel recipe easy enough for beginners to follow. Fourth, you can customize the filling options to suit your taste, whether you prefer classic caramel or something more adventurous. Fifth, these cookies are great for sharing, making them perfect for gatherings or as gifts. Finally, making stroopwafels at home allows you to enjoy a traditional Dutch treat with syrup, ensuring freshness and flavor that store-bought options can’t match.
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 melts. 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 for 1 hour.
- Step 5: In a saucepan, combine the golden syrup, molasses, brown sugar, butter, cinnamon, vanilla, and salt.
- Step 6: Warm the syrup over medium heat until the sugar dissolves and it begins to boil. Let boil gently for 1 minute before removing from heat.
- Step 7: Pour the syrup into a bowl to cool and thicken before filling the waffles.
- Step 8: Use a mini pizzelle maker or stroopwafel maker and heat according to the manufacturer’s instructions.
- Step 9: Flatten the dough balls, place them on the hot waffle maker, and close the lid to bake until golden brown, about 1 1/2 – 3 minutes.
- Step 10: Remove the waffles from the iron, cut into 3-inch circles, and split them into two thin layers.
- Step 11: When the syrup is cooled and thickened, fill the waffles by spooning about 1 – 1 1/2 tsp onto the bottom halves.
- Step 12: Place the top waffle over the syrup and gently press down to spread the syrup.
Pro Tips for the Perfect Stroopwafels
Keep these in mind:
- Ensure your butter is melted but not too hot when mixing.
- Let the syrup cool enough to thicken before filling to prevent it from spilling out.
- Using a mini pizzelle maker or stroopwafel maker is crucial for even cooking.
- Experiment with filling options like chocolate or fruit preserves for a twist.
- For a creative touch, consider making vegan stroopwafels alternatives using plant-based butter and milk.
Best Ways to Serve Stroopwafels
There are various ways to enjoy stroopwafels. One classic pairing is with a hot cup of coffee, allowing the steam to melt the syrup slightly, enhancing the flavor. They can also be served as stroopwafel cookies at parties or gatherings, making them a versatile dessert option. For a twist, try them with a scoop of ice cream or as a topping for pancakes, adding a delightful texture and sweetness.
How to Store and Reheat Stroopwafels
To store your stroopwafels, place them in an airtight container at room temperature. They can last up to a week if stored correctly. If you want to enjoy them warm, you can reheat them in a waffle maker for a few seconds or in the microwave for just 10-15 seconds. This method helps refresh their texture, making them as good as freshly made!
Frequently Asked Questions About Stroopwafels
What’s the secret to perfect Stroopwafels?
The secret is in the dough consistency and the timing on the waffle maker. Ensure that the dough is not too sticky and that you don’t overbake the waffles, keeping them soft for the filling.
Can I make Stroopwafels ahead of time?
Yes, you can make stroopwafels ahead of time. Just store them in an airtight container, and they will maintain their flavor for several days. Just reheat them slightly before serving!
How do I avoid common mistakes with Stroopwafels?
To avoid common mistakes, make sure to let the dough rest adequately and avoid overfilling the waffles with syrup, which can cause them to spill out and create a mess.
Variations of Stroopwafels You Can Try
If you want to experiment, consider adding spices like nutmeg or using flavored syrups for the filling. You can also try gluten-free flour alternatives for a gluten-free stroopwafel option. Finally, think about incorporating different toppings, like nuts or chocolate drizzles, to customize your stroopwafels further.
For more delicious recipes, check out Gingerbread Tiramisu or Cranberry Custard Pie. If you’re interested in more variations, you might enjoy Vegan Chocolate Gingerbread Tart as a delightful alternative.
Additionally, for a deeper understanding of stroopwafels and their history, you can explore this BBC Good Food article on stroopwafels.
Print
Delicious Stroopwafels: 24 Sweet Treats to Savor
- 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. If you bake them for too long, though, they will be far too crisp to cut and split open.
- 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. The knife should easily slice between the crisp exterior of the waffles through the softer interior.
- 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: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Dutch
Nutrition
- Serving Size: 1 stroopwafel
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg