The Dutch stroopwafel, or syrup waffle, is a cookie unique to the Netherlands; it’s been eaten there for centuries. The history of this delicacy dates back to 1784, when a baker from the town of Gouda baked a waffle using old crumbs and spices, and filled it with syrup. Because it was made with leftovers, the stroopwafel was, at the time, a popular pastry among the poor, known only in Gouda. Today, every bakery in Gouda has its own particular recipe for these delicious sweet, sticky waffles, and they’re found across the country (including, of course, in Amsterdam).

Stroopwafels are made with two thin crispy waffles, filled and glued together with a special caramel-like syrup. Sometimes other ingredients, like hazelnuts or honey, are used as well. The best way to eat one is at room temperature, or gently warmed up over a hot cup of coffee or tea. Be careful not to bite into a piping-hot stroopwafel, as you risk burning your mouth and missing out on the flavor!

Besides the packs of stroopwafels you will find in most grocery stores around the country, these sweet cookies are made the traditional way in many local open-air markets. The delicious scent of the waffles travels through the air and tempts potential customers over to the stands, where the sellers make huge, freshly pressed stroopwafels (like this one) to be eaten while wandering the beautiful streets.

Stroopwafel in Amsterdam
This one, from an Amsterdam bakery, is filled with honey.

Stroopwafel recipe

There are, of course, many different recipes for this heavenly treat, but here is a classic version using ingredients that are readily available outside the Netherlands.

What you’ll need

a pizzelle iron


For the waffles:
1 packet active dry yeast
½ cup warm water
1 cup unsalted butter
4 cups plain flour
½ cup castor sugar
½ tsp ground cinnamon
2 large eggs

For the filling:
1 ½ cups packed brown sugar
1 cup unsalted butter
1 tsp ground cinnamon
6 tbsp dark corn syrup


For the waffles:
Dissolve the yeast in the warm water. Mix the butter and flour, and add the sugar, cinnamon, and eggs to the yeast mixture. Mix well and let rest for 30-60 minutes.

For the filling:
In a saucepan, boil the sugar, butter, cinnamon, and dark corn syrup until it reaches a temperature of about 112°C -115°C (234°F -240°F), so it’s the consistency of a soft, sticky ball. Allow to cool.

To assemble:
Preheat a pizzelle iron. Once the dough is ready, roll it out into 12 small balls and press each in the pizzelle iron. Bake for about 30 seconds. Remove from heat, slice it in half to make two thin waffles, spread a dollop of the filling in the middle, and press the two halves together.

A version of this post originally appeared on Top photo courtesy of Eating Europe.

Recipes From Afar: Stroopwafel, Amsterdam

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