stroopwafels jocelyn & cathy


Stroopwafels, which are now available in grocery stores and coffee shops throughout the US and Canada, are said to have originated in the city of Gouda in the 19th century. There is no documentary evidence for Gouda’s claim, although as recently as 1960 there will still 17 stroopwafel bakeries in the town. Although packaged stroopwafels are readily available, they are much better hot off the waffle iron.

Makes approximately 20 waffles

Ingredients for the dough:

  • 4½ cups all-purpose fl our
  • 2 teaspoons active dry yeast
  • 1 scant teaspoon of ground cinnamon
  • ¾ cup white sugar
  • ½ cup (1 stick) unsalted butter
  • ½ cup warm water
  • 2 large eggs
  • Pinch of salt
Ingredients for the caramel filling:
  • 1 cup brown sugar
  • 1 stick of unsalted butter
  • 1 teaspoon ground cinnamon
  • 5 tablespoons pancake syrup
  • 1 tablespoon vanilla extract


  • In a kitchen mixer, mix the flour, yeast, cinnamon and sugar and cut in the butter until it resembles small pellets.
  • Slowly pour in the warm water, and allow the dough to start coming together. Then add the eggs one at a time.
  • Finally add the salt and knead the dough for a minute or two until it’s nice and solid.
  • Cover and leave for thirty minutes.
  • Melt the sugar and the butter, stirring slowly over a low heat.
  • Add the cinnamon and the pancake syrup and continue to stir until the caramel comes together and slowly bubbles. Keep stirring because at this stage, it’s easy to let it burn!
  • Make sure all the sugar has dissolved and that your caramel is nice and creamy, then add the vanilla extract and blend it in.
  • Keep the caramel warm.
  • Divide the dough into 20 equal pieces. It’s easiest to weigh the total dough and divide by 20; the pieces should weigh approximately 50 grams each.
  • Roll them into small marbles and cover with a damp cloth.
  • Heat your waffle cone machine or your pizzelle iron according to instructions.
  • Place one dough ball in the middle, press down the top lid and bake each waffle for approximately 40 seconds. Check to see if it’s browned nicely and a little puffed up.
  • Remove it from the machine and place it on a flat surface.
  • Now you have to work fast. As long as the waffle cookie is hot, it’s pliable. The moment it cools, it will break, so make sure you have all the items you need within reach! Place your hand on top of the cookie and slice it horizontally in two. If it’s too hot, use a potholder. Since the yeast made the cookie puff up a little bit, this should be easy to do with a sharp, non-serrated knife.
  • Place a generous dollop of gooey caramel on top of the bottom cookie, replace the top part and gently push down on it so that the caramel spreads.
  • Pick up carefully and put on a rack to cool, and put the next dough ball in the waffle maker.

This recipe originally appeared in Issue 12 of Dutch the magazine.

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Recipe by: Nicole Holten