Dish

Stroopwafel

Stroopwafels are made by pressing dough into a waffle iron and then cutting it into circles. The caramel syrup filling is made by heating sugar, butter, and cinnamon until it becomes a thick syrup. The syrup is then spread between two waffle cookies to create the finished stroopwafel. Stroopwafels are best enjoyed warm, so they can be heated up in the microwave or on a hot plate before serving. They are a sweet and indulgent treat that is perfect for satisfying a sweet tooth.

European cuisine› Western European cuisine› Dutch cuisine

Dessert› Cookie

Origins and history

Stroopwafels originated in the town of Gouda in the Netherlands in the late 18th century. They were originally made from leftover dough scraps and syrup and were sold as a cheap snack for the poor. Over time, they became more popular and are now enjoyed all over the world.

Dietary considerations

Stroopwafels are not suitable for those with gluten or dairy allergies as they contain wheat flour and butter. They are also high in sugar and should be consumed in moderation.

Variations

There are many variations of stroopwafels, including mini stroopwafels, chocolate-covered stroopwafels, and stroopwafel ice cream. Some people also like to add nuts or fruit to the caramel syrup filling for added flavor and texture.

Presentation and garnishing

To keep stroopwafels fresh, store them in an airtight container at room temperature. They can also be frozen for up to three months.

Side-dishes

Stroopwafels can be enjoyed on their own or with a cup of coffee or tea. They are also delicious when paired with ice cream or whipped cream for a decadent dessert.

Drink pairings

Stroopwafels are traditionally served on a small plate or napkin. They can be garnished with powdered sugar or a drizzle of chocolate syrup for added sweetness.