Sweet Homemade Stroopwafels

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There’s nothing quite like the sweet aroma of fresh stroopwafels wafting through your kitchen! These beloved Dutch treats are crispy, chewy, and filled with that irresistible caramel syrup that makes them so special. While you might think stroopwafels are too tricky to make at home, I’m here to show you just how achievable they really are.

What Are Stroopwafels?

Stroopwafels (literally “syrup wafles” in Dutch) are thin, crispy waffle cookies sandwiched together with a gooey caramel filling called “stroop.” These delightful treats originated in the Netherlands and have become a worldwide favorite – and once you make them yourself, you’ll understand why!

Ingredients

For the Waffle Cookies:

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1/4 cup warm milk
• 1 teaspoon active dry yeast
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

For the Caramel Stroop Filling:

• 1/2 cup packed brown sugar
• 1/4 cup unsalted butter
• 1/4 cup golden syrup or corn syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• Pinch of salt

Equipment You’ll Need

Don’t worry if you don’t have a traditional stroopwafels iron – a regular waffle maker works wonderfully! You’ll also want a sharp knife, mixing bowls, and a small saucepan for the caramel.

Instructions

Making the Waffle Dough

1. Activate the yeast: In a small bowl, dissolve the yeast in the warm milk. Let it sit for about 5 minutes until it becomes foamy – this tells you your yeast is happy and ready to work!
2. Mix the dough: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg, then add the yeast mixture, vanilla, and salt. Gradually mix in the flour until you have a smooth dough.
3. Let it rest: Cover the dough and let it rest for about 30 minutes. This gives the yeast time to work its magic and develops the texture that makes stroopwaffels so special.

Preparing the Stroop Filling

4. Make the caramel: While your dough is resting, combine all the stroop ingredients in a small saucepan. Cook over medium-low heat, stirring constantly, until the mixture is smooth and slightly thickened (about 5 minutes). Set aside to cool slightly – it should be warm but not hot when you use it.

Cooking Your Stroopwafels

5. Heat your waffle maker: Preheat your waffle iron or stroopwafels maker to medium heat. If using a regular waffle maker, aim for a setting that will give you a golden but not too dark result.
6. Shape the dough: Divide the dough into 12-16 small balls, each about the size of a walnut. Don’t worry about making them perfect – homemade charm is part of the appeal!
7. Cook the waffles: Place each dough ball in your waffle maker and cook for about 2-3 minutes, until golden brown and crispy. The timing can vary depending on your equipment, so keep an eye on them.
8. Work quickly: Here’s where the fun (and slight challenge) begins! While each waffle is still warm, use a sharp knife to carefully slice it in half horizontally. Work quickly – warm waffles are much easier to cut than cool ones.

Assembly

9. Add the stroop: Spread about 1-2 teaspoons of the warm caramel filling on one half of each waffle. Don’t be too generous or it will ooze out (though honestly, that’s not the worst problem to have!).
10. Sandwich together: Gently press the two halves back together. The warmth will help the stroop spread evenly and create that perfect chewy center.

 

 

Tips for Perfect Stroopwafels

Getting the Texture Right

The secret to great stroopwafels is in the balance – you want them crispy on the outside but with just enough chew from that caramel center. If your waffles turn out too thick, try using less dough per waffle next time.

Working with Warm Ingredients

Both the waffles and the stroop should be warm when you assemble them. This helps everything meld together beautifully. If your stroop gets too thick while you’re working, just warm it up gently in the microwave for a few seconds.

Storage and Serving

Fresh stroopwafels are incredible, but they’ll keep in an airtight container for up to a week. For the ultimate experience, try placing stroopwafels over a hot cup of coffee or tea for a minute – the steam will warm the stroop and make it deliciously gooey again.

Variations to Try

Once you’ve mastered the basic stroopwafels, feel free to get creative! Try adding a pinch of cardamom or nutmeg to your stroop, or experiment with different flavored extracts in the dough. Some people love adding a touch of orange zest for a citrusy twist.

Final Thoughts

Making stroopwaffels at home is such a rewarding experience. Yes, it takes a bit of practice to get the timing down, and you might have a few that don’t turn out picture-perfect – but trust me, even the “imperfect” ones taste absolutely amazing. There’s something magical about creating these little pockets of caramel joy in your own kitchen.

So grab your waffle maker, put on some good music, and enjoy the process. Your kitchen will smell incredible, and you’ll have a batch of homemade stroopwafels that would make any Dutch baker proud!