Description
This authentic Stroopwafels recipe guides you through creating classic Dutch waffle cookies with a rich caramel syrup filling. The warm, cinnamon-spiced dough is cooked on a specialized waffle iron and sandwiched with a luscious caramel syrup for an irresistible treat perfect with coffee or tea.
Ingredients
Scale
Waffle Cookies
- 1/4 cup (60 ml) warm milk
- 1 1/2 tbsp (15 gr) instant or active dry yeast
- 1 1/8 cups (250 gr) unsalted butter, melted
- 1 egg
- 3/4 cup (150 gr) granulated sugar
- 4 cups (500 gr) all-purpose flour
- 1 tsp cinnamon powder
- 1 tsp salt
Caramel Syrup
- 1 cup (200 gr) brown sugar
- 3/4 cup (280 ml) light corn syrup
- 3 1/2 tbsp (50 gr) unsalted butter
- 1 tsp cinnamon powder
- 1/4 tsp salt
Instructions
- Prepare the dough: In a small bowl, combine the warm milk with the yeast and a pinch of sugar. Let it sit for 5-10 minutes until frothy. In a large mixing bowl, mix the melted butter, egg, granulated sugar, cinnamon, and salt. Add the activated yeast mixture and gradually stir in the flour until a soft dough forms.
- Knead the dough: Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rest in a warm place for 45-60 minutes, or until doubled in size.
- Make the caramel syrup: In a saucepan over medium heat, combine the brown sugar, light corn syrup, unsalted butter, cinnamon, and salt. Stir continuously until the butter melts and the mixture thickens to a spreadable syrup consistency. Remove from heat and keep warm.
- Preheat the waffle iron: Heat a stroopwafel iron or a thin waffle iron to medium-high heat. If you don’t have a stroopwafel iron, you may use a pizzelle maker or a thin-waffle iron as a substitute.
- Cook the waffle cookies: Divide the dough into small walnut-sized balls. Place one ball in the center of the hot waffle iron and close the lid. Cook for about 1-2 minutes until the waffle is golden and crisp but still pliable. Remove carefully and immediately cut the waffle horizontally using a serrated knife or a specialized cutter while it is warm.
- Assemble the stroopwafels: Spread a thin layer of warm caramel syrup on the bottom half of the waffle. Place the top half back on and gently press together to sandwich the caramel filling. Repeat with remaining dough balls and caramel.
- Cool and serve: Allow the stroopwafels to cool on a wire rack for 10-15 minutes; the caramel will set slightly but remain chewy. Serve with coffee or tea for the perfect Dutch treat.
Notes
- Use warm milk (not hot) to activate the yeast effectively.
- Cutting the waffle immediately while warm is essential to achieve the characteristic thin layers of stroopwafels.
- If you don’t have a stroopwafel iron, a pizzelle maker or thin waffle iron can be a workable alternative.
- Store stroopwafels in an airtight container to maintain freshness and chewiness.
- The caramel syrup can be stored for a few days in the refrigerator; gently warm before use.
Keywords: stroopwafels, Dutch waffle cookies, caramel syrup, traditional stroopwafel recipe, homemade stroopwafels, waffle cookies, cinnamon caramel waffles