Dutch Caramel Syrup Waffles (Stroopwafels)

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Stroopwafels are a beloved Netherlands street treat: two paper-thin, lightly sweet waffle rounds sandwiched around a buttery cinnamon-brown-sugar syrup that stays slightly gooey. The dough is yeast-leavened for a tender chew, and a pizzelle or dedicated stroopwafel iron gives the signature deep grid pattern.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 22 gFat
• 13 gSaturated Fat
• 75 gCarbs
• 1.5 gFiber
• 45 gSugar
• 6 gProtein
• 220 mgSodium
• 130 mgPotassium
• 60 mgCalcium
• 2.5 mgIron
• 0 mgVitamin C
• 260 mcgVitamin A

Ingredients

For the waffle dough

• 2 1/4 cups (280 g) all-purpose flour
• 1/2 cup (115 g) unsalted butter, softened
• 1/2 cup (100 g) granulated sugar
• 1 large egg, room temperature
• 1 packet (7 g) active dry yeast
• 1/4 cup (60 ml) whole milk, lukewarm
• 1/2 tsp fine sea salt
• 1 tsp pure vanilla extract

For the caramel syrup filling

• 1 cup (220 g) packed dark brown sugar
• 1/2 cup (120 ml) light corn syrup or golden syrup
• 4 tbsp (60 g) unsalted butter
• 1/2 tsp ground cinnamon
• 1 tsp pure vanilla extract
• Pinch of fine sea salt

Directions

1. Activate the yeast: stir yeast and 1 tsp of the sugar into the warm milk; let stand 5 to 8 minutes until foamy.
2. Make the dough: in a stand mixer fitted with the paddle, beat butter and remaining sugar until pale and fluffy, about 2 minutes. Beat in the egg and vanilla, then the yeast mixture. Add flour and salt and mix just until a soft dough forms. Wrap in plastic and rest at room temperature 30 minutes.
3. Meanwhile, make the syrup: combine brown sugar, corn syrup, butter, cinnamon, and salt in a small saucepan over medium-low heat. Stir constantly until the sugar dissolves and the mixture is smooth and glossy, about 5 minutes. Off heat, stir in vanilla; keep warm so it stays spreadable.
4. Heat a stroopwafel or pizzelle iron to medium-hot. Divide dough into 16 equal pieces (about 30 g each) and roll each into a smooth ball.
5. Place one ball in the center of the iron, close the lid, and cook 60 to 90 seconds until the waffle is pale golden and set (not browned). Transfer to a cooling rack and repeat with remaining dough.
6. When cool enough to handle but still warm, use a serrated knife to split each waffle horizontally into two thin discs.
7. Spread about 1 tablespoon of warm syrup on the rough inside of one disc, then press a second disc on top to make a sandwich. Repeat with remaining waffles.
8. Let the filled stroopwafels rest 5 minutes so the syrup sets slightly, then serve. Traditionally, stroopwafels are placed on top of a hot cup of coffee or tea to gently warm the caramel inside.

Cook’s Notes

• Use a pizzelle or stroopwafel iron for the authentic deep grid; a standard Belgian waffle iron will not give the right thin, crisp texture.
• Keep the waffles pale rather than deeply browned so they stay flexible enough to split and sandwich without cracking.
• If the syrup firms up while you work, rewarm it over very low heat with a splash of water to loosen it back to a spreadable consistency.
• Store finished stroopwafels in an airtight tin at room temperature for up to 5 days; place a slice of bread in the tin to keep them soft.
• A 1/2 teaspoon of ground cardamom in the dough is a traditional Gouda-region variation worth trying.

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