Stroopwafel
Photo: Effeietsanders · CC BY-SA 4.0

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.

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Common allergens: Gluten, Egg, Dairy

Make it at home

Yield 16Hands-on 40 minTotal 1 hr 30 minDifficulty Intermediate

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

  1. Whisk the yeast into the warm milk and let stand 5 minutes until foamy.
  2. 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.
  3. Cover and rest 45 minutes at room temperature until almost doubled.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Rudi's Stroopwafels ★ 4.4

€ BakeryFresh stroopwafels off the ironWalk-in only

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 queueWarm stroopwafel with caramel oozing

Directions

Original Stroopwafels Albert Cuyp ★ 4.4

€ Street foodCash only

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.

TryFresh stroopwafel off the iron

Directions

All Amsterdam signature dishes →

Stroopwafel in Rotterdam

Markthal Rotterdam ★ 4.8

€ MarketDutch cheese, Fresh fish, International street food, Artisan produceCentrum

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.

Directions

Binnenrotte Market ★ 4.5

€ MarketFresh produce, Flowers, Dutch street food, Clothing and householdCentrum

Rotterdam's largest open-air market fills the Blaak square twice weekly with fresh produce, flowers, fish, Dutch street food. Located in Centrum.

Directions

All Rotterdam signature dishes →

Stroopwafel in Utrecht

Biologische Boerenmarkt Vredenburg ★ 4.6

€ MarketCentrum

Utrecht's organic farmers market on Vredenburgplein every Friday. Local farmers sell cheese, organic produce, bread, juices, meat and sustainable fish.

Directions

Twijnstraat Organic Market ★ 4.3

€ MarketCentrum

Saturday organic street market on the Twijnstraat. Local growers sell certified organic vegetables, herbs, artisan preserves and small-batch cheeses.

Directions

All Utrecht signature dishes →

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