A caramel, molasses filling is sandwiched between thin, crispy layers of dough that have been baked between irons. Stroopwafels are a truly delightful treat we love to make and devour.
Stroopwafels (strope-wahfels) are surely one of the yummiest Dutch treats so far as I’m concerned. Caramel filling sandwiched inbetween two ultra thin wafers – what’s not to love?!
They were a rare treat for us growing up, but thankfully they’re readily accessible these days, at least here in New Zealand. So scrumptious are they that I thought I just had to try making them, so when I saw an ice-cream waffle maker go on sale (which is the next best thing to a genuine stroopwafel iron), I pounced on it. 
Funnily enough, the recipe came with the waffle maker (thanks Russell Hobbs!), though I did make a couple of changes to the caramel filling to try and approximate the filling in the imported versions.
Stroopwafels (strope-wahfels) are surely one of the yummiest Dutch treats so far as I’m concerned. Caramel filling sandwiched inbetween two ultra thin wafers – what’s not to love?!
They were a rare treat for us growing up, but thankfully they’re readily accessible these days, at least here in New Zealand. So scrumptious are they that I thought I just had to try making them, so when I saw an ice-cream waffle maker go on sale (which is the next best thing to a genuine stroopwafel iron), I pounced on it.
Funnily enough, the recipe came with the waffle maker (thanks Russell Hobbs!), though I did make a couple of changes to the caramel filling to try and approximate the filling in the imported versions.
As it turns out, they’re dead simple to make. They’re made with a yeasted dough (that was news to me) which is then cooked in aforementioned waffle maker. The slightly tricky bit is that you have to slice the thin waffle in two horizontally – almost impossible, I thought initially but, as it turns out, quite doable so long as you have a steady hand.
It’s pretty difficult to describe the taste and texture of a stroopwafel to someone who hasn’t tasted one before. The exterior is pretty much the same as an ice cream waffle – though they’re not meant to be brittle, but rather a little soft and chewy. The cinnamon flavoured caramel inside is sweet (obviously), dark, and very gooey – it’s made generally with a brown sugar/treacle or molasses combo which is the closest approximation to the Dutch keukenstroop. If you’re not a fan of treacle or molasses, just use extra brown sugar instead.
I was amazed at how good my home-made stroopwafels turned out to be. Okay, the taste and texture may not be exactly the same as the Dutch imports (they have very specific ingredients there that we can’t source here), but they’re pretty darned close and sinfully delicious.
The best way to enjoy them is with a strong cup of tea or coffee (which is needed to cut back the sweetness) – the Dutch tend to drink them with coffee and rest the cookie on top of the hot drink, allowing the caramel to soften up. I haven’t tried that personally, but it sounds pretty good to me. Enjoy!
Click here for the filling recipe.
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Homemade Stroopwafels
- Total Time: 63 minutes
- Yield: Makes 12 1x
- Diet: Omnivore
Description
Crispy, buttery waffles layered with a rich caramel filling. A delightful treat perfect for any occasion.
Ingredients
- 1 1/3 cups (311 ml) plain flour
- 100 g (3.5 oz) unsalted butter
- 1/3 cups (79 ml) caster sugar
- 2 tablespoons lukewarm milk
- 1 large egg
- 1 tablespoon active dry yeast
- 1/2 teaspoon ground cinnamon
Instructions
- For the waffles:
- Combine all ingredients in a bowl and knead gently until the dough forms a smooth ball. Cover and let it rise in a warm place for 45 minutes.
- For the filling:
- Assembly:
- Divide the dough into 12 equal portions and roll each portion into a ball.
- Heat your waffle maker. Once ready, place a ball of dough in the center of the waffle plate, close the lid, and press to flatten the dough. Cook for 4-4.5 minutes, or until golden brown.
- Carefully remove the hot waffle with a spatula and let it cool slightly. Then, carefully slice the waffle horizontally into two even pieces.
- Optionally, use a cookie cutter to shape the waffle pieces.
- Place the waffle pieces on a wire rack to cool completely.
- Once cooled, spread a teaspoon of filling over one half of a waffle piece, and top with the other half to create a sandwich.
- Repeat with the remaining dough and filling.
- Store in an airtight container.
Notes
- For easier rolling, chill the dough for 30 minutes after the first rise.
- If your caramel filling is too thick, whisk in a teaspoon of warm milk or water to thin it.
- For a richer flavor, use brown butter instead of regular unsalted butter in the waffle dough.
- Prep Time: 15 minutes
- Cook Time: 48 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Dutch
Nutrition
- Serving Size: 1 stroopwafel
- Calories: 200
- Sugar: 15
- Sodium: 50
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Carbohydrates: 25
- Fiber: 1
- Protein: 3
- Cholesterol: 30
Frequently Asked Questions
What type of iron can I use to make stroopwafels if I don’t have a stroopwafel iron?
You can use an ice-cream waffle maker, which is a suitable alternative for creating the thin layers required for stroopwafels.
Can I modify the caramel filling recipe for the stroopwafels?
Yes, I adjusted the caramel filling to better match the imported versions, so feel free to experiment with the proportions of molasses and sugar to suit your taste.
How thin should the dough be when making the wafers for stroopwafels?
The dough should be rolled out to a very thin layer to ensure the wafers are crispy once baked.
