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.

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

Also in: Amsterdam, Rotterdam.

Learn to cook it, or eat it with a guide

Stroopwafel makes more sense with someone from Utrecht explaining it. These are the classes and tours we have checked, with booking links.

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