Stroopwafel
Stroopwafel
Thin waffle cookies sandwiched with syrup — the Dutch treat you rest on a hot mug so the caramel wakes up.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: Stroopwafel.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 25 min
- Cook
- 30 min
- Rest
- None
- Total
- 55 min
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Cheap nightUnder $8 USD · indicative, not a store price
About
A stroopwafel is two thin waffle wafers glued with a cinnamon-syrup caramel (stroop). Home cooks without a pizzelle iron can use a thin waffle maker or even buy the wafers and make the syrup. The ritual is to park one on a cup of tea so the filling softens. That is not a gimmick. That is the point. The wafers are thin and crisp; the filling is a cinnamon-scented syrup caramel (stroop) that should stay chewy, not rock-hard. A pizzelle iron or a thin waffle maker can produce the discs; bought wafers plus homemade syrup is an honest shortcut. Sandwich while the stroop is hot enough to spread. The mug trick — parking a waffle on a cup of tea so the filling softens — is how they are eaten, not a party trick.
Ingredients
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Dough: flour, yeast, 80g sugar, 80g butter, egg, salt, a splash of warm milk or water. Rest 30 minutes.
15 minStep 2
Syrup: melt remaining butter with brown sugar, honey and cinnamon until it bubbles 2 minutes.
6 minStep 3
Cook thin waffles, split while warm if thick, sandwich with syrup. Cool on a rack. Warm on a mug to serve.
25 min
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 10 October.
Substitutions
Honey → Golden syrup or Dutch stroop
The filling's job is sticky caramel.
Tips
- A pizzelle or thin waffle iron is the right tool. A thick Belgian iron makes a different sandwich.
- Shop wafers plus homemade stroop is an honest shortcut.
History & culture
Gouda street markets and every Dutch supermarket. Airline snacks made them global. Gouda street markets still sell them warm; every Dutch supermarket sells the packed ones. Airline snacks made the shape global and a bit sad. Eat one with coffee or tea. A cold, stiff supermarket waffle is still a stroopwafel if the syrup is in the middle. Home bakers without the iron should not fake a thick Belgian waffle and call it this.
Nineteenth-century Gouda bakery. The mug trick is how people actually eat them. Nineteenth-century Gouda bakeries made a thin waffle with a syrup glue, including versions that used leftover crumbs. That is thrift, not a sentimental origin play. The named stroopwafel stuck. The cup-softening habit is ordinary Dutch practice. You are gluing two thin wafers with cinnamon stroop.
Modern adaptation
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Stroopwafel take?
55 min all in — 25 min prep, 30 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 12 waffles. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Milk, Eggs. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian.
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Mixing bowl.
How much salt do I put in?
The recipe lists Salt at ½ tsp.
How much sugar?
80 g (plus 150g brown for the syrup) of Sugar.
How much honey?
80 g (or golden syrup, for the filling) of Honey.
What can I use instead?
Honey → Golden syrup or Dutch stroop. The filling's job is sticky caramel.
Any tips from this recipe?
A pizzelle or thin waffle iron is the right tool. A thick Belgian iron makes a different sandwich. Shop wafers plus homemade stroop is an honest shortcut.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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