Rudi's Stroopwafels ★ 4.4
Rudi's on Albert Cuypstraat presses Amsterdam stroopwafels to order, two thin waffles sandwiched around warm caramel, the snack the market built around.
Worth the queue: Warm stroopwafel with caramel oozing
History
Stroopwafels emerged in Gouda in the late 18th century as a baker's way to use leftover crumbs and syrup. By the 20th century the format moved into Amsterdam street markets, with Albert Cuyp and Lindengracht running fresh-pressed stroopwafels alongside the vacuum-packed boxes sold at supermarkets. The warm market version is fundamentally different from the supermarket cookie: a soft caramel layer, the waffles still pliable from the iron.
Common allergens: Gluten, Egg, Dairy
Make it at home
Ingredients
- 250g plain flour
- 100g unsalted butter, softened
- 75g light brown sugar
- 1 large egg
- 7g instant yeast
- 60ml warm milk
- 1 tsp ground cinnamon, pinch of salt
- For the syrup: 200g dark muscovado sugar
- 100g golden syrup
- 100g unsalted butter
- 1 tsp ground cinnamon
- pinch of salt
Method
- Whisk the yeast into the warm milk and let stand 5 minutes until foamy.
- Rub the butter into the flour, brown sugar, cinnamon and salt with your fingers; add the egg and the yeasted milk, knead to a soft, slightly sticky dough.
- Cover and rest 45 minutes at room temperature until almost doubled.
- Make the syrup: combine muscovado, golden syrup, butter, cinnamon and salt in a small pan, bring to a low boil, simmer 5 minutes until thick enough to coat the back of a spoon, then keep warm.
- Heat a pizzelle or stroopwafel iron to medium-high. Roll the dough into 30g balls; press one ball at a time on the iron for 30 to 45 seconds until golden and crisp.
- Immediately split the hot waffle horizontally with a sharp knife, spoon a tablespoon of warm syrup onto the bottom half, sandwich back together and press lightly.
- Eat while warm, set on top of a hot mug of coffee for 90 seconds to remelt the caramel.
Tip from the editors. A pizzelle iron substitutes for a true stroopwafelijzer; the waffle is slightly thicker but the structure is right. Splitting the waffle is the most fragile step; work fast while it is still pliable.
Where to eat stroopwafel
Stroopwafel in Amsterdam
Original Stroopwafels Albert Cuyp ★ 4.4
Albert Cuyp's stroopwafel stall presses the Amsterdam syrup waffle in front of you, two thin layers around hot caramel, eaten before the caramel cools.
Try: Fresh stroopwafel off the iron
Stroopwafel in Rotterdam
Markthal Rotterdam ★ 4.8
Europe's first indoor food market hall with a 40m-high arched ceiling and a giant food mural. Located in Centrum. At Dominee Jan Scharpstraat 298.
Binnenrotte Market ★ 4.5
Rotterdam's largest open-air market fills the Blaak square twice weekly with fresh produce, flowers, fish, Dutch street food. Located in Centrum.
Stroopwafel in Utrecht
Biologische Boerenmarkt Vredenburg ★ 4.6
Utrecht's organic farmers market on Vredenburgplein every Friday. Local farmers sell cheese, organic produce, bread, juices, meat and sustainable fish.
Twijnstraat Organic Market ★ 4.3
Saturday organic street market on the Twijnstraat. Local growers sell certified organic vegetables, herbs, artisan preserves and small-batch cheeses.
More cities are in research. Want stroopwafel covered somewhere specific? Tell us where you want to eat.