National Dish Netherlands: Stroopwafels (Recipe)
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Fancy a sweet little indulgence? Say hello to stroopwafels, the Netherlands’ most irresistible treat — two wafer-thin waffles pressed together around a layer of warm, sticky caramel. Beloved by sweet tooths the world over, they are the perfect partner for a steaming cup of coffee, and surprisingly satisfying to bake at home. With a handful of pantry staples and a little patience, you can fill your kitchen with the unmistakable scent of caramel and cinnamon.
About Stroopwafels
Stroopwafels are a traditional Dutch pastry made from two thin waffles held together by a luscious caramel filling. This much-loved delicacy is popular with sweet tooths around the world and works beautifully as a dessert, a snack or an accompaniment to coffee. Their crisp, golden waffle layers and gooey syrup centre make them a true icon of Dutch cuisine, enjoyed equally at home and at the market.
Ingredients (serves 1–2)
- 125g plain flour
- 50g butter
- 50g sugar
- 1 egg
- 1 pinch of salt
- 50g syrup (such as sugar beet syrup or caramel syrup)
- 25g brown sugar
- 1 tsp cinnamon
Shopping for the ingredients
Most of the ingredients for stroopwafels can be found in your local supermarket or a speciality shop. When choosing what to buy, go for fresh, good-quality products to get the very best flavour. The syrup is the one ingredient worth seeking out — a proper sugar beet or caramel syrup gives the filling its characteristic depth, and it is often stocked in the baking or international aisle.
Preparing the dish
Before you start making the stroopwafels, make sure you have measured out and laid out all of your ingredients. Prepare your work surface as well, and preheat your waffle iron so it is ready the moment your dough is. A little organisation goes a long way here, as the filling needs to be spread while the waffles are still hot.
Step-by-step instructions
- Knead the flour together with the butter, sugar, egg and salt to form a smooth dough.
- Cover the dough and leave it to rest in the fridge for about 30 minutes.
- Divide the dough into small portions and roll them into balls.
- Bake the dough balls in the preheated waffle iron until golden brown.
- For the filling, heat the syrup, brown sugar and cinnamon in a pan until you have a thick, glossy mixture.
- Carefully slice the hot waffles in half and spread them straight away with the syrup mixture.
- Gently press the waffle halves back together and leave them to cool.
Gluten-free / lactose-free version
Stroopwafels can be adapted for different dietary needs with a few simple swaps. For a gluten-free version, use a good gluten-free flour blend suited to baking in place of the plain flour. To make them lactose-free, simply replace the butter with a plant-based margarine. With these small adjustments, everyone can enjoy these sweet waffles without missing out.
Tips for vegans and vegetarians
For a vegan version of stroopwafels, swap the butter for margarine and the egg for a plant-based egg replacer, such as a flax or chia egg. Take care to choose a syrup that is genuinely vegan as well, since some are processed using animal-derived ingredients. These small changes make the recipe suitable for a plant-based diet without sacrificing that classic caramel taste.
More tips and tricks
Stroopwafels taste best fresh. If you want to store them, keep them in an airtight tin to preserve their freshness. You can also warm them gently in the microwave or oven to soften the caramel — placing one over the rim of a hot cup of coffee is the traditional Dutch trick, letting the steam melt the filling just so.
Adapting the recipe to your taste
Add chopped nuts or dried fruit to the dough to give the recipe a special twist. Equally, a little vanilla extract or cocoa stirred into the dough or filling lets you create a whole new flavour. This versatility means you can tailor your stroopwafels to suit any occasion or craving, from festive spice to rich chocolate.
Ingredient substitutions
If you do not have syrup to hand, you can use honey or maple syrup as the filling instead. For a different flavour direction, try a ready-made caramel sauce or even a chocolate sauce. Substitutions like these let you adapt the recipe to whatever you have in the cupboard, much as you might tweak a batch of Oliebollen to your own taste.
Drink pairing ideas
Stroopwafels go wonderfully with a cup of coffee or tea. Hot chocolate or a glass of cold milk are also popular companions to this sweet pastry. The warm, caramel-rich filling is especially good against the slight bitterness of a strong espresso, making it a favourite for an afternoon pick-me-up.
Serving and presentation ideas
Serve your stroopwafels on a pretty plate or in a decorative box for gifting. You can dust them with icing sugar or finish them with a drizzle of chocolate sauce to make them even more inviting. Stacked in a neat pile beside a cup of coffee, they make a charming centrepiece for any tea table, much like a slice of Appeltaart.
A bit of history
Stroopwafels originally come from Gouda in the Netherlands and were invented in the 18th century. They were first known as a humble “poor man’s food”, made from leftover bakery crumbs and sweetened with syrup, but have since grown into an internationally treasured delicacy — a story echoed by many a thrifty classic such as Boterkoek.
More recipe ideas
Summary: Stroopwafels
Stroopwafels are a delicious Dutch classic that is easy to make yourself at home. With quality ingredients and a little patience, you can enjoy this sweet temptation straight from your own kitchen. Follow our instructions and let these wonderful caramel-filled waffles work their magic — a small taste of the Netherlands, ready whenever the craving strikes.
