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4.79 from 41 reviews

Dutch Stroopwafel Recipe

Eileen Gray
Dutch Stroopwafels don't need any introduction. These caramel-filled waffle cookies are wildly popular and available in many US markets. Just wait until you've tasted a freshly-baked, homemade stroopwafel. Wow!
Prep Time1 hour
Bake Time30 minutes
Rising Time1 hour
Servings:18 cookies

Ingredients

Stroop filling

  • 7 oz Dutch Stroop (2/3 cup (see note))
  • 4 oz brown sugar (1/2 cup)
  • 3 oz unsalted butter
  • 1 teaspoons ground cinnamon
  • 1/8 teaspoon table salt

Waffle Dough

  • 2 oz whole milk (1/4 cup, warm)
  • 2 1/4 teaspoons dry yeast (7 g or 1 packet)
  • 2 each large eggs (room temperature)
  • 6 oz unsalted butter (melted)
  • 5 oz granulated sugar (2/3 cup)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon table salt
  • 15 oz all purpose flour (3 cups, see note)

Instructions

  • Combine the stroop, brown sugar, butter, cinnamon and salt in a small saucepan. Cook over medium heat until the sugar and butter are melted and the mix just comes to a boil. Transfer the filling to a bowl and set aside to cool.
  • Combine the milk and yeast in the bowl of a stand mixer or in a large mixing bowl. Use the beater and mix until the yeast is dissolved. Add the eggs, melted butter and sugar.
  • With the mixer running on low, add the cinnamon and salt. Add the flour and mix until most of the flour is incorporated. Turn the dough out into a lightly floured surface and knead into a ball. The dough is quite soft.
  • Divide the dough into 18 pieces, each piece should weigh about 50g. Roll each piece to a ball and line them up on a sheet pan. Cover with plastic wrap and set the dough aside for 1 hour.
  • Preheat the waffle iron. Take a ball of dough and flatten it to a disc. Place it on the waffle iron and close the iron.
  • Bake until golden brown, about 2-3 minutes. Use a fork to lift the waffle off the iron. Immediately use a knife with a thin sharp blade to split and open up the waffle. Generously spread the inside of the waffle with stroop (about a tablespoon) and sandwich the two halves together. Continue with the remaining dough.

Video

Notes

If you can't find Dutch stroop you can use half light corn syrup and half molasses.
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

Nutrition

Serving: 1cookie | Calories: 346kcal | Carbohydrates: 53g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 71mg | Potassium: 62mg | Fiber: 1g | Sugar: 20g | Vitamin A: 443IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg