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Dutch Stroopwafels
Two thin waffle layers sandwiching a thick caramel syrup — Netherlands' most-loved tea-time treat.
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1 hrPrep🔥
30 minCook🍽️
8Serves📊
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Ingredients
- For waffles: 250g flour, 100g sugar, 1 tsp yeast, 1 egg, 100g butter melted, 100ml milk, 1 tsp cinnamon
- For syrup: 200g brown sugar, 100g golden syrup, 60g butter, 1 tsp cinnamon
Instructions
- Mix waffle dough; rest 30 minutes.
- Cook small balls in a hot waffle iron until thin and crisp.
- While still hot, slice each horizontally with a sharp serrated knife.
- Make syrup: cook all ingredients until thick and dark.
- Sandwich the syrup between waffle halves.
- Press lightly.
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Tara’s tips
- Slice the waffles while warm — they break when cool.
- Make the syrup thick enough to hold its shape.
Serving suggestions
- Place on a hot mug of tea — the steam warms the syrup.
Storage & reheating
Keeps a week.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
No waffle iron?
Use a thin krumkake iron or pizzelle press.
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