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
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
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