Have you ever thought about making stroopwafels at home?
Absolutely. It’s possible.
Stroopwafels are absolutely delicious. As a child, I served stroopwafels occasionally because of my Dutch origin.
Stroopwafel, also known as a “syrup waffle,” is a well-known cookie-like Dutch dish made of two thin wafers that resemble waffles and are filled with a sweet filling.
To share my love of stroopwafels with you, I’ll explain what they are and how to make them in your own kitchen. Delicious!
To make the cookies, a waffle maker is required. A waffle maker is used not only for making waffles but also for making pizzelles or ice cream cones.
What Is a Stroopwafel?
Stroopwafels are cookies with two thin layers of baked dough. There is a layer of caramel between two waffles.
As a result, the interior is sweet, crunchy, and sticky. Typically, the ingredients for the dough batter are flour, butter, brown sugar, yeast, milk, and egg.
A stroopwafel is a very simple cookie. But it’s crucial to use the right ingredients and procedures to make this.
The tastes, thickness, grid pattern on the outer layers, crispness, and chewiness are all factors in this.
Origin Of Stroopwafel
According to history, Stroopwafel was invented in the late 18th century in Gouda, Netherlands. It was the Dutch variant of their very own waffle.
Stroopwafels were first manufactured in large quantities in The Netherlands in the early 20th century.
Stroopwafels are so well-known and common in The Netherlands that if you ever manage to go there, you’ll probably find them on every street corner.
However, a stroopwafel is a highly specific variety of waffle cookies with its own unique form, grid pattern, texture, and contents.
Waffles with syrup, caramel, and treacle are among the most popular. Stroopwafels are exceptionally well-liked Dutch sweets that quickly spread to other parts of the world!
Depending on the area, you might be able to buy stroopwafels at the grocery store, but homemade ones are much, much better!
How To Make Stroopwafels
With the correct equipment, making these waffles is fairly easy.
The idea behind these waffles is straightforward, yet their flavor and texture are quite remarkable. You start by creating a thin waffle layer.
In contrast to conventional waffle batters, the stiff dough is produced from a mixture of flour, butter, milk, eggs, yeast, and brown sugar.
A waffle iron is then used to press a piece of dough flat and cook it until it is crispy. When the waffle is finished cooking, you should cut off the edges while it’s still warm. It makes it simpler to divide the waffle’s top and bottom layers.
After being divided, you can prepare a delightful warm caramel filling. The caramel adds a great flavor and helps hold the layers together as the waffle cools.
Traditional Dutch Stroopwafel Recipe
For those who are unfamiliar, stroopwafels are tiny waffles that resemble cookies and have delicious caramel syrup in the middle.
Learn how to make them.
- 500g all-purpose flour
- unsalted butter
- 1 1/4 cup granulated sugar
- dry yeast
- 60ml lukewarm milk
- 1 large egg
- 1 cup treacle or molasses
- 3/4 cup brown sugar
- unsalted butter
- Pinch of salt
- For Waffles: mix the flour, butter, sugar, yeast, milk, and egg in the bowl of a standing mixer. Knead the dough until it is smooth. If a stand mixer is unavailable, you can also knead this mixture by hand in the bowl. Grease the dough, and cover it loosely with plastic wrap. Set it aside for 45 minutes in a warm spot to rise.
- For Filling: In a saucepan over medium heat, warm the brown sugar, butter, treacle (or molasses), and cinnamon. Make the mixture boil up. When the sugar starts melting, and the mixture thickens slightly, turn off the heat.
- As recommended by the manufacturer, preheat the waffle iron. After a little kneading, divide the dough into small ball-sized. After slightly flattening the ball in the waffle iron, place the lid on the pan and cook it until they are golden brown.
- With a fork or spatula, delicately remove the waffle. To create a flawless circle, trim the edges with a round cutter. While the waffle is still warm, carefully divide it into two circles. Don’t put it off too long! They will break or crack if you wait until they are cool before cutting them.
- Before covering with the other half, spread 1 to 2 teaspoons of filling on one of the halves. Do the same with the remaining waffles.
- Waffles should be served with tea or coffee. They should be kept in an airtight container.
What Made Dutch Stroopwafel Good?
In my opinion, Below are the essential qualities Dutch Stroopwafel should have:
- They should be thin.
- They need to be chewy and crunchy.
- They must be filled with a thin, silky layer of a filling resembling caramel.
- The proper grid pattern must be present in the outer layers.
I believe it’s crucial to get the basics properly.
How to Eat Stroopwafel?
The waffle can be consumed by itself. It is advised to heat it slightly in order to melt the caramel, though. You can place it on top of your coffee or tea to warm it.
It is also usually consumed in ice cream. The gooey, sticky waffle pairs perfectly with the creamy ice cream. It is advised, though, that you chop it into smaller pieces.
What Is the Best Stroopwafel Iron?
It isn’t easy to find stroopwafel irons that can produce flawless, original stroopwafels with the proper texture and designs. So instead of genuine stroopwafel irons, they are marketed as thin waffle or pizzelle makers.
The Best Stroopwafel Iron makes thin and crispy waffles. The greatest stroopwafel irons can produce waffles between 1/6 and 1/4 inch thick.
Additionally, they are 3 inches in diameter and circular. In addition, your appliance should be of high quality.
In European countries, you can often find these irons made of cast irons. However, in America, most are made using either aluminum casting or an electrical machine.
Below we listed Best Stroopwafel iron:
It is among the top stroopwafel makers available.
This appliance’s design provides a big surface area. Therefore, to make larger or smaller waffles, you may simply adjust the size of your stroopwafel dough balls.
Furthermore, the machine should not be completely closed to make thin waffles. Don’t fully push the iron down to allow the dough to cook to the desired thickness.
This specific product is quite multipurpose. Additionally, it is quite reasonably priced and of excellent quality!
A tool for cutting bowls and cones is also included in the package.
It is an electric appliance. However, its nonstick coating makes it simple to clean.
Even though this specific model is advertised as a Belgian cookie iron, it works particularly well for baking Dutch stroopwafels. Two crisp, thin waffles can be baked using premium aluminum plates.
Cleaning is made simple by the cast plates extending down the side of the appliance.
They lack a nonstick coating, but they ought to last longer in the long run. Sticking won’t be an issue if the plates are well greased before cooking.
This device’s lack of temperature adjustment is by far its worst drawback.
I advise purchasing a 3.5 and 4.5-inch cutter if you choose to purchase this machine so that you can cut the waffle to the appropriate size.
If you want the waffle maker to be durable and designed for regular usage, you can go for this one.
It is quite reasonably priced. Unfortunately, this waffle maker is large.
However, all of it is constructed of stainless steel. Particularly, a nonstick layer has been applied to the iron plates.
It has a spiral handle and a temperature and time control dial. Its availability of an on/off switch and LED indicator is a plus.
It has been built to make numerous flawless waffles regularly and effectively.
This appliance has one drawback. It is more expensive and big, as we have already explained.
Have you read this article with a craving for stroopwafels? Do you want to attempt to make them yourself?
I advise buying a pack of real stroopwafels first to test if you enjoy them if you’ve never had any before. Then, try to locate them at your neighborhood grocery store or order them online.
I am sure that not everyone enjoys them, primarily because of their somewhat unique feel. But if you enjoy them as much as I do, buying a new stroopwafel maker would be worthwhile.
Frequently Asked Questions
If you can get Dutch Stroop, I advise you to use it for an authentic flavor. Stroop can most effectively replace a mixture of half-light corn syrup and half molasses.
Using honey or maple syrup is not advised because of its unsuitable texture and distinct flavors for the filling.
Stroopwafels can be frozen for longer storage and can be kept at room temperature for a few days.
It will be impossible to spread the filling into the cookies when it is warm. Before using, let it cool to room temperature.
The filling can be refrigerated to enhance cooling. You can quickly heat the filling in the microwave to slightly loosen it up if it becomes really thick.
Yes, you can make and freeze the dough in advance. Before usage, take the dough balls out of the freezer and let them soften. Also, the filling could be prepared in advance and frozen.