Stroopwafels: Buttery Caramely Dutch Cookie Heaven

These are technically not pancakes, but are in the waffle family. So I found them to be a fitting addition to National Pancake Week. Not to mention that I adore them and needed some to fill up my cookie jar.

Stroopwafels (Translation: syrup waffles) are thin Dutch waffles with a buttery 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 baked on a waffle iron. When the waffle is baked and still warm they are filled with syrup made from brown sugar, butter, and cinnamon. This is spread in between 2 waffles which glues the delicate & flaky cookies together. Crunchy, buttery, sugary heaven!

Ingredients:

Waffles:

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

Filling:

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*

31Um3XQHbRL — If you want a more authentic look (like the ones in the photos) use a Stroopwafel Iron. This can be found at Amazon for about $50

Directions:

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 24 small balls, squeeze each ball into the preheated pizzelle iron and bake for about 30 seconds. Trim wafels (if needed) into rounds. Cool before 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:

Take 2 wafels, spread one with filling and top with second wafel.. Repeat this process until all the filling is used.

Makes 12 wafels. Place over the rim of your steamy “cuppa” to warm the cookie & slightly melt the syrup. Enjoy!

Recipe adapted from: wesealofapproval

11 Comments Add yours

OldCountryGirl says:

February 27, 2016 at 2:10 pm

I can imagine how good they taste …

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spearfruit says:

February 27, 2016 at 3:24 pm

Yummy, I bet these are wonderful – I will have to try these one day. 🙂

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Tasty Eats Ronit Penso says:

February 27, 2016 at 4:07 pm

I only know the store-bought version, which is wonderful, but I have no doubt home made is way better, so have no doubt it is heavenly as your title say! 🙂

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Osyth says:

February 27, 2016 at 4:39 pm

I love Dutch names – they have sounds that just need to be dropped into conversation for the hell of it. ‘Pass me a Stroopwafel would you my dear’ ‘Certainly my love – one Stroopwafel or two Stroopwafels?’ – I need to make these for the double delight of tasting and saying 🙂

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Lynz Real Cooking says:

February 27, 2016 at 6:03 pm

yumm these look so lovely Lana!

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Frances 🌺 says:

February 27, 2016 at 6:08 pm

I have seen these in shops, but never a recipe… what a treat Lana!

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lynne hoareau says:

February 27, 2016 at 6:53 pm

Oh yummy 🙂 Sounds delicious 🙂

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anotherfoodieblogger says:

February 27, 2016 at 7:34 pm

What an ingenious sweet snack!

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Freda @ Aromatic essence says:

February 28, 2016 at 6:22 am

Such a nice sweet treat ! They look lovely 🙂

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Sadie's Nest says:

February 29, 2016 at 9:54 pm

Lana!!!! I am ecstatic right now! I loved those in Holland and I couldn’t remember the name. And I am ordering that iron from Amazon! You have made my day!!!

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