Stroopwafels
Serves 12 Time About 2 hours Difficulty 3/5 Ingredients 12 Steps 9
Stroopwafels are a kind of cookie, originating in The Netherlands. They are typically a morning or evening snack eaten with tea or coffee. They are slightly chewy in texture and made with different fillings and flavors. The following recipe has been adapted from the Diana Dessert recipe .
Ingredients
Waffles
- 1 package (¼ ounce) active dry yeast
- ½ cup warm water
- 4 cups all-purpose flour
- 1 cup unsalted butter
- ½ tsp ground cinnamon
- ½ cup white sugar
- 2 large eggs
Filling
- 1½ cups packed brown sugar
- 1 cup unsalted butter
- 1 tsp ground cinnamon
- 6 tbsp dark corn syrup
- ½ cup finely-ground hazelnuts, optional
Steps
Waffles
- Preheat Pizzelle iron.
- Dissolve yeast in warm water.
- Add butter to flour. Mix in sugar, cinnamon, eggs, and yeast mixture.
- Mix well. Set aside to rise 30–60 minutes.
- Roll dough into 12 small balls. Squeeze each into preheated pizzelle iron. Cook about 30 seconds.
Filling
- Cook brown sugar, butter, cinnamon, and dark corn syrup in saucepan to soft ball stage (234–240°F or 112–115°C).
- Stir in ground hazelnuts, if using.
- Cut each waffle into two thin layers. Sandwich with filling.
- Repeat until all filling and waffles are used.
Notes from the original
- If using hazelnuts, remove skin, if possible. Grind hazelnuts in a food processor until they are ground to a fine powder.
- Try eating your stroopwafel by resting it over a warm cup of coffee or tea. The steam will warm these up just right.
- Collect any remains of the waffles and let them cool. They can be served as "crumbs" and are usually also sold as such.
Source. Adapted from “Cookbook:Stroopwafels” by Wikibooks contributors, revision of 2025-06-19, licensed under CC BY-SA 4.0.
Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.
Photo. Gaufre biscuit.jpg by Jacques Renier, Public domain, via Wikimedia. Resized; otherwise unchanged.