Stroopwafel, a Dutch treat, is a type of waffle cookie that consists of two thin layers of dough with a caramel-like syrup filling in the middle. It has become increasingly popular due to its unique flavor and texture. The cookie is usually served warm or at room temperature and can be enjoyed as a snack or dessert.
Brief History and Origin
The origin of the Stroopwafel dates back to the late 18th century when it was first created in Gouda, Netherlands. The name “Stroopwafel” comes from the Dutch words “Stroop,” which means syrup, and “wafel,” which means waffle. It is believed that the original recipe for Stroopwafels was developed by a baker named Gerard Kamphuisen, who used leftover bread dough to create the cookies. Since then, Stroopwafels have become an integral part of Dutch culture and are often served with coffee or tea as a snack or dessert.
Stroopwafel – The Recipe
- Preparation Time: 45 mins
- Cooking Time: 25 mins
- Additional Time: 45 mins
- Total time: 1 hr 55 mins
- Servings: 12
Ingredients
For the Cookies
- 480g cups all-purpose flour
- 265ml melted butter
- 150g white sugar
- 60ml warm milk
- 1 egg
- 7g active dry yeast
- Cooking spray
For the Filling
- 375ml molasses
- 105g brown sugar
- 80ml unsalted butter
- 1 tsp. cinnamon, ground
Instructions
For the Cookies
- Add yeast, egg, milk, sugar, butter, and flour in a large bowl, and mix well. Transfer the mixture to a flour-dusted work surface and knead for a few minutes, then leave for 45 minutes until it rises.
For the Filling
- In a saucepan over medium heat, add cinnamon, butter, sugar, and molasses, stir until butter melts and all the ingredients are well combined, remove from heat, and set aside.
- Prepare the pizzelle maker and preheat according to the instructions from the manufacturer; also, spray with cooking spray.
- When the dough is ready, knead again briefly, divide into 12 equal portions, roll each portion into a 2″ ball, place into the center of the pizzelle maker, and press gently.
- Close the iron and cook for 2 to 3 minutes until the cookie turns golden brown. Remove from oven and cut in half horizontally using a sharp serrated knife.
- Make a layer of filling inside and place the other half of the cookie on top. Repeat the process with other dough portions and serve.
Popular variations
Here are a few ways you can change this basic recipe to adjust it to your liking:
- Chocolate Stroopwafels: The fun variation of making the stroopwafels with chocolate is delicious. These Chocolate waffle cookies are thin, crunchy, and filled with sweet, gooey caramel.
- Sea Salt Milk Chocolate Caramel Stroopwafel S’mores: It is s’more-inspired Stroopwafel. This version has the classic Stroopwafel sandwiched with toasted marshmallow, milk chocolate, and a drizzle of salted caramel.
- Coconut Stroopwafels: The traditional Strropwafel has yummy coconut filling and white chocolate. We love the earthy and flaky coconut filling with the crunch of the thin wafer and the sweetness of white chocolate.
- Stroopwafel Ice Cream Sandwiches: These stroopwafel ice cream sandwiches are made with two stroopwafels filled with ooey-gooey caramel and sandwiched with smooth and creamy vanilla ice cream. The stroopwafels are then dipped in melted chocolate and topped with your preferred toppings. Just perfect for summer parties.
- Stroopwafel Cake: if you are not a big fan of the texture of Stroopwafel but love the flavor, then you should try this cake. The cake has melting pools of caramel and a chewy, crunchy top for extra texture.
