Get a taste of the Netherlands with these lavish stroopwafels, which are found throughout the country and loved by so many for its crispy exterior and gooey, caramel interior. 

If you stroll through the streets of the Netherlands, you will likely see stroopwafels left and right, sold from gas stations to luxurious restaurants. This waffle wafer stuffed with a caramel filling is popular amongst locals and tourists, and is so delicious because of its appearance, texture, and flavor. In recent years, the stroopwafel has gained popularity globally since it has been served by airlines and is now mass-sold by Le Chic Patissier. Many people who are familiar with stroopwafels likely ate the stroopwafels from this brand, picking it up from Costco or some other wholesale store.

Anyone who takes a bite will likely fall in love with these delightful cookies. They taste delicious pre-packaged, but 10 times better fresh, so I highly recommend making these at home at least once! I went slightly overboard and coated half of the stroopwafels in chocolate and sprinkled some toppings, which is completely optional. Both coated and un-coated versions taste delicious. Stroopwafels are pretty sweet so they are best eaten with unsweetened tea or coffee… So divine! Here are some common questions about the stroopwafels which I have answered below:

Do I need to use a stroopwafel maker?

No, you do not. A stroopwafel maker results in a better outcome in terms of appearance and shape but is not needed! I used a waffle cone maker, like this Handheld version or this Standalone version. If you do not have a maker, you may pan fry the stroopwafel by rolling out the dough into a circle and using a flat-edged tool to create the stroopwafel checkered pattern. Pan fry on low heat and cover the pan in the beginning of cooking.

How do you cut the stroopwafel in half?

A stroopwafel is one waffle cut in half rather than 2 waffles sandwiched together. It seems difficult to cut such a thin waffle in half but it is actually quite simple. Once the waffle comes out of the iron, it will be slightly puffy and thicker because of the leavening agents in the dough. Use a small knife to penetrate the dough and cut in a circular motion (shown in video). You must cut the stroopwafel once it is hot otherwise the stroopwafel will flatten and become crispy. You may use a hot paper towel on the top so you do not burn your hand.

Do I need a candy thermometer when making the caramel filling?

No, you do not. Many people do use candy thermometers, but this step can absolutely be eyeballed. The caramel should be stirred consistently throughout the cooking to prevent burning. The caramel should be cooked on medium-high heat. Keep an eye on it and allow the mixture to bubble for 3 minutes, then remove from heat. The mixture will be very runny, but will thicken once cooled. You may place it in the fridge for a few minutes after it has cooled to thicken it more.

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Chocolate-Covered Stroopwafels

 

yield: 9 stroopwafels

total cook time: 1 hr 40 min

Ingredients:

For dough:

• 15 g. warm milk (any fat percentage works. Plant-based milk works as well)
• 6 g. instant yeast
• 62 g. softened unsalted butter
• 34 g. granulated sugar
• 28 g. beaten egg, room temperature
• 135 g. all-purpose flour
• 1 g. salt

For filling:

• 80 g. brown sugar
• 24 g. molasses
• 100 g. heavy cream, warm
• 1 g. cinnamon

Toppings (optional):

• 130 g. chocolate chips
• 12 g. coconut oil (optional)
• chopped strawberries
• chopped pistachios
• coconut flakes (part toasted)

Directions:

1. In a medium bowl, add the warm milk and yeast together. Mix until the mixture is no longer clumpy.
2. Add in the softened butter and sugar and cream together.
3. Add the flour and salt and mix until all combined.
4. Cover and allow to rise for 50 min. in a warm area.
5. In the meantime, place a small pot over medium high heat. Add in the brown sugar and molasses and whisk until dissolved. Add in the warm cream and whisk consistently until combined. Allow the mixture to boil for 3 min. over medium high heat, whisking a few times in between to prevent burning. Remove from heat and allow to cool completely. Place in the fridge if needed.
6. After the dough has risen, roll the dough into 9 equal balls and place on a nonstick surface. Cover and rest for an additional 15 min.
7. Heat your stroopwafel maker and spray with nonstick spray if needed. Place one dough piece in the maker and lightly flatten with hands. Press the waffle maker down and cook for about 45 sec. to 1 min. Keep an eye on it and do not overcook the waffle!
8. Remove the waffle from the iron and cut it in half with a small knife while still hot. Repeat for the rest of the dough.
9. Spread the caramel filling between the stroopwafels and top with the other half of the stroopwafel. Allow to cool.
10. Melt the chocolate chips and coconut oil together in the microwave or over a double boiler. Use a spoon to coat half of the stroopwafel and sprinkle on the toppings.
11. Place on a nonstick surface and allow the chocolate to cool at room temperature.

*Nutrition Facts are estimates