Oh, stroopwafels! Just hearing the name conjures images of cozy cafes, warm drinks, and the delightful aroma of cinnamon and caramel. These iconic Dutch treats are truly something special—thin, crispy waffle cookies glued together with a luscious, gooey caramel syrup. If you’ve ever dreamt of enjoying a homemade stroopwafel, maybe even warmed over a steamy mug of coffee, you’re in the right place! This recipe is designed to bring that authentic Dutch bakery experience right into your kitchen. Get ready to impress your friends and family with these irresistible caramel-filled wonders!
History and Background of Stroopwafels
The story of the stroopwafel begins in Gouda, Netherlands, in the early 19th century. Legend has it that a baker, perhaps resourceful during a time of scarcity, created these cookies using leftover crumbs and a sweet syrup. What started as a humble treat for the poor quickly grew in popularity, becoming a staple across the Netherlands and eventually, the world. The original stroopwafel was likely a bit simpler, but the core idea of two thin waffle layers with a sweet filling remained. Over time, the recipe was refined, and the caramel center became its signature.
Why You’ll Love This Recipe
- Authentic Flavor: This recipe captures the true taste of a traditional Dutch stroopwafel.
- Beginner-Friendly: Detailed instructions make it easy for first-time stroopwafel makers.
- Customizable: Simple variations allow you to personalize your treats.
- Incredibly Delicious: The combination of crispy waffle and warm, gooey caramel is simply irresistible.
- Perfect for Gifting: Homemade stroopwafels make a thoughtful and unique gift.
Ingredient Notes
Making stroopwafels requires a few key ingredients, and understanding them will help ensure your success. You’ll need all-purpose flour for the waffle dough, active dry yeast to give it a slight rise and airy texture, and softened unsalted butter for richness and tenderness. Brown sugar contributes to the signature caramel flavor in both the dough and the filling. Don’t forget ground cinnamon—it’s essential for that classic stroopwafel spice! For the caramel, heavy cream and a touch of vanilla extract will make it extra luxurious. Quality ingredients truly make a difference here.
Equipment Needed
While the ingredients are straightforward, you’ll need a special piece of equipment for stroopwafels: a waffle cone maker or pizzelle iron. These machines create the thin, crisp waffles that are characteristic of stroopwafels. A good quality stand mixer or hand mixer will be helpful for preparing the dough, and a small saucepan is necessary for cooking the caramel filling. You’ll also want a sharp knife or pizza cutter for quickly slicing the waffles in half while they’re still warm, and a wire rack for cooling.
Full Recipe Card
Ingredients for the Waffles
- 2 cups (240g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1/4 cup (50g) light brown sugar, packed
- 1 teaspoon active dry yeast
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 1/4 cup (60ml) warm milk (105-115°F / 40-46°C)
- 1 large egg
Ingredients for the Caramel Filling
- 1/2 cup (113g) unsalted butter
- 1 cup (200g) light brown sugar, packed
- 1/4 cup (60ml) heavy cream
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
Instructions
- Make the Dough: In a large bowl, whisk together flour, granulated sugar, brown sugar, yeast, cinnamon, and salt. In a separate bowl, whisk the warm milk and egg. Add the softened butter to the dry ingredients, then pour in the wet mixture. Mix until a soft dough forms. Knead for about 5-7 minutes until smooth and elastic. Cover the bowl with plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Prepare the Caramel Filling: While the dough rises, combine butter, brown sugar, and heavy cream in a small saucepan over medium heat. Bring to a gentle boil, stirring constantly, then reduce heat to low and simmer for 5 minutes, stirring occasionally. Remove from heat, stir in cinnamon and vanilla extract. Set aside to cool slightly. It will thicken as it cools.
- Cook the Waffles: Once the dough has risen, punch it down gently and divide it into 18-20 equal balls (about 1 ounce or 30g each). Preheat your waffle cone maker or pizzelle iron. Place one dough ball in the center, close the lid, and cook for 1-2 minutes until golden brown.
- Slice and Fill: Immediately after removing the hot waffle from the iron (use tongs!), place it on a cutting board. While still warm and pliable, use a sharp knife or pizza cutter to carefully slice the waffle horizontally into two thin discs. Spread about 1-2 teaspoons of the cooled caramel filling onto one disc, then gently place the other disc on top, pressing lightly to seal.
- Cool: Transfer the filled stroopwafel to a wire rack to cool completely. Repeat with the remaining dough and filling.
Notes
Work quickly when slicing and filling the waffles, as they become brittle once they cool. If a waffle cools too much before you can slice it, you can briefly place it back on the warm iron for a few seconds to soften it again.
Tips and Variations
For an extra touch, you can dip half of your cooled stroopwafels in melted dark or milk chocolate and sprinkle with sea salt or chopped nuts. Another delicious variation is to add a pinch of nutmeg or cardamom to the waffle dough for a different spice profile. You can also experiment with a slightly thicker caramel filling by cooking it for an extra minute or two, or a thinner one by adding a touch more cream.
Pro Chef Tips
A pro tip for perfect stroopwafels is to ensure your waffle iron is consistently hot. This helps achieve that beautiful golden-brown color and crispy texture. Also, don’t overcrowd the iron; cook one waffle at a time for best results. When slicing, a gentle, even pressure is key to avoid tearing the delicate waffle. Finally, taste your caramel filling as you go and adjust spices to your preference.
Common Mistakes to Avoid
One common mistake is not working quickly enough when slicing and filling the waffles. If they cool too much, they’ll break when you try to slice them. Another error is overfilling the stroopwafels, which can cause the caramel to ooze out excessively. Make sure your yeast is active; if it’s expired, your dough won’t rise properly. Lastly, don’t skip the cooling step for the caramel—it needs to thicken slightly to be spreadable.
Storage and Meal Prep
Once cooled, stroopwafels can be stored in an airtight container at room temperature for up to one week. They retain their crispiness and delicious flavor remarkably well. For meal prep, you can make the dough ahead of time and store it in the refrigerator for up to 24 hours, letting it come to room temperature before shaping and cooking. The caramel filling can also be made a day in advance and stored in the fridge, then gently reheated to a spreadable consistency.
Make-Ahead and Freezer Notes
Stroopwafels are excellent for making ahead! You can prepare the dough and keep it in the fridge for a day, or even freeze individual dough balls for up to a month. Thaw them overnight in the fridge before using. Once assembled, stroopwafels can also be frozen. Wrap each stroopwafel individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw at room temperature or gently warm in a toaster oven for a fresh-from-the-iron experience.
Serving Suggestions
The classic way to enjoy a stroopwafel is to place it over a mug of hot coffee or tea for a minute or two. The steam gently warms the cookie, softening the caramel center to a delightful gooey consistency. They are also wonderful served alongside ice cream, as a topping for yogurt, or simply enjoyed on their own as a sweet snack. A drizzle of extra caramel sauce or a sprinkle of powdered sugar can elevate them further.
