Stroopwafel: Dutch Caramel Waffles

Stroopwafels are Dutch thin waffles with a caramel filling, placed on top of a hot mug of tea or coffee. In 30 seconds the caramel softens and turns a simple waffle into something special.

History of the dish

Stroopwafels were invented by Dutch baker Gerard Kamphuisen in Gouda around 1810, using crumbs from old waffles bound with caramel syrup. Today Gouda is the stroopwafel capital; KLM has distributed them to passengers since the 1960s.

Key ingredients

Dough: flour, butter, sugar, yeast, eggs, cinnamon. Caramel filling: dark syrup, butter, cinnamon. Special thin waffle iron or a regular one.

How to cook at home

Roll the dough thin and bake quickly (30–60 seconds). Immediately after baking, split the hot waffle horizontally and spread with caramel — this must be done while still hot.