Stroopwafels: Crunchy, Buttery, Sugary Dutch Cookie Heaven!

photo source: wesealofapproval

Stroopwafels (Translation: syrup waffles) are thin Dutch waffles with a syrup filling. They were first made in Gouda in the Netherlands, in 1784. Large versions are sold in the streets as a snack.

The stiff batter for the waffles is made from flour, butter, brown sugar, yeast, milk, and eggs. Medium sized balls of batter are put on the waffle iron. When the waffle is baked, and while it is still warm, it is cut into two halves. The warm filling, made from syrup, brown sugar, butter, and cinnamon, is spread in between the waffle halves, which glues them together. Crunchy, buttery, sugary heaven!



4 cups all-purpose flour

1/2 tsp. ground cinnamon

1/2 cup white sugar

1 cup unsalted butter

2 large eggs

1 (.25 ounce) package active dry yeast

1/2 cup warm water


1 1/2 cups packed brown sugar

1 cup unsalted butter

1 teaspoon ground cinnamon

6 tablespoons dark corn syrup

1/2 cup finely ground hazelnuts, optional*


Dissolve yeast in the warm water. Cut one (1) cup of the butter into the flour. Mix in the sugar, cinnamon, eggs and yeast mixture. Mix well and set aside to rise for 30 to 60 minutes. Roll dough into 12 small balls, squeeze each ball into the preheated pizzelle iron and bake for about 30 seconds. Cut the wafels into two thin wafels and spread with filling.

To Make Filling:

In a saucepan boil the brown sugar, the remaing one cup of the butter, cinnamon, and dark corn syrup until it reaches the soft ball stage (234-240 degrees F 112 -115 degrees C). Stir in ground hazelnuts at this point, if using.

To Assemble:

Cut each wafel into two (2) thin wafels and spread with filling. Repeat this process until all the filling is used.

Makes 12 wafels. Place over the rim of your steamy “cuppa” and Enjoy!

photo source: msflourgirl

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