Two thin waffle discs sandwiched with a caramelised sugar syrup filling. Held over a hot coffee cup so the steam softens the filling before eating.

The stroopwafel was developed by Gerard Kamphuisen, a baker in Gouda, in approximately 1810. A cheaper alternative to full waffles using leftover breadcrumbs with syrup, it spread across Dutch market towns and became a national biscuit. Utrecht's Boerenmarkt bakers produce fresh stroopwafel to order on cast-iron irons; the fresh version is fundamentally different from the packaged product.

Where to eat Stroopwafel in Utrecht

2 editor picks for Stroopwafel in Utrecht, ranked by editorial score. All Utrecht signature dishes · Stroopwafel across every city.

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Make it at home

Serves 2090 minMedium

Ingredients

  • 250g plain flour
  • 125g unsalted butter, softened
  • 100g caster sugar
  • 1 egg
  • 7g fast-action dried yeast
  • 2 tbsp warm milk
  • For the syrup: 250g soft brown sugar, 125g unsalted butter, 4 tbsp golden syrup, 1 tsp cinnamon

Method

  1. Mix yeast with warm milk and leave 5 minutes to activate.
  2. Rub butter into flour until it resembles breadcrumbs. Add sugar, egg and yeast mixture; knead into a smooth dough.
  3. Rest the dough 30 minutes covered at room temperature.
  4. For the syrup: melt butter, sugar and golden syrup in a saucepan over medium heat. Cook until thick and caramel-coloured. Add cinnamon and cool slightly.
  5. Divide dough into 20 small balls and press in a waffle iron to thin rounds.
  6. While still warm, split each waffle through its middle with a sharp knife. Spread syrup on the base, replace the top and press gently.
  7. Eat warm or allow to cool and harden; reheat by holding over a hot drink.

Editor tip. The waffle must be split and filled while warm and pliable; once cooled it will crack. Work quickly after the iron.

Common allergens: Gluten, Dairy, Egg.