QiMeal
Stroopwafels
Stroopwafels · ready in 1 h 21 min · 8 servings · 328 kcal per serving · medium · 12 ingredients
A Dutch market favorite made from crisp thin waffle dough and warm caramel syrup, best softened over a steaming cup before eating.
- Prep
- 40 min
- Cook
- 41 min
- Total
- 1 h 21 min
- Serves
- 8
- kcal
- 328
- Difficulty
- medium
Ingredients · 8 servings
- 250 gFlour
- 140 gButter, melted and divided
- 150 gSugar, divided
- 1Egg, beaten
- 60 mlMilk, lukewarm
- 1 tspBaking powder
- ⅓ tspSalt
- 1 tspVanilla extract
- 40 mlWater
- 1 tspCinnamon, ground
- 0 as neededThin waffle dough, formed from the listed dough ingredients
- 0 as neededCaramel syrup, formed from the listed syrup ingredients
Equipment
stovetop, waffle iron, bowl, whisk, spatula, saucepan, knife, cooling rack, clean towel, heatproof spatula, pastry brush, small bowl
Instructions
- Gather Ingredients
Gather all measured ingredients and set out a bowl, whisk, spatula, saucepan, knife, waffle iron, cooling rack, and kitchen scale. · 5 min
What to look for: All ingredients are measured and tools are within reach.
- Mix Dough
Combine flour, 60 g sugar, baking powder, salt, egg, milk, 80 g melted butter, and vanilla until a soft thin waffle dough forms. · 7 min
What to look for: The dough is soft, smooth, and slightly sticky.
- Rest Dough
Cover the dough and rest it at room temperature for 20 minutes so the flour hydrates and the texture becomes pliable. · 20 min
What to look for: The dough looks smoother and feels easier to portion.
- Cook Syrup
Heat 90 g sugar with water in a saucepan until amber, then whisk in 60 g butter and cinnamon to make a glossy caramel syrup. · 10 min
What to look for: The syrup is amber, glossy, and flows slowly from the spatula.
- Heat Waffle Iron
Heat a shallow waffle iron to 180°C / 356°F and lightly brush the plates with a little melted butter if needed. · 5 min
What to look for: The plates are hot and a tiny bit of dough sizzles on contact.
- Bake Wafers
Press 1 dough ball in the hot waffle iron until thin, deeply golden, and fragrant, then repeat with the remaining dough. · 16 min
What to look for: Each wafer is thin, crisp at the edges, and evenly golden.
- Split Wafers
Slice each warm wafer through the middle with a thin knife while flexible, keeping the halves even and unbroken. · 8 min
What to look for: The wafer halves separate cleanly before they turn brittle.
- Fill Cookies
Spread warm caramel syrup over 1 cut side, cap with its matching half, and press gently so the filling reaches the edge. · 8 min
What to look for: A thin caramel layer is visible at the edge of each cookie.
- Serve Warm
Serve the stroopwafels slightly warm with the caramel set but still tender, or place 1 over a hot cup to soften before eating. · 2 min
What to look for: The cookie bends slightly and the caramel looks glossy inside.
Nutrition (per serving)
| kcal | 328 |
|---|---|
| Protein | 4 g |
| Carbohydrates | 43 g |
| of which sugars | 19 g |
| Fat | 15 g |
| of which saturated | 9 g |
| Fibre | 1 g |
| Sodium | 166 mg |
Nutri-ScoreE
Allergens
Contains: gluten, milk, eggs
Storage and reheating
- Fridge: up to 5 days
- Freezer: yes, up to 2 months
- Warm on a tray for 4 minutes, just until the caramel softens and the wafers smell buttery again.
Ingredient substitutions
Flour
- all purpose flour: Use a plain wheat flour for the most traditional texture.
Butter
- unsalted butter: Use the same weight and keep the added salt as written.
Sugar
- caster sugar: It dissolves quickly in both the dough and the syrup.
Egg
- egg yolk: Use only if a richer but slightly less elastic dough is acceptable.
Milk
- water: The dough will be less tender but still workable.
Salt
- fine sea salt: Keep the amount small so the caramel remains sweet.
