Making your own Dutch Stroopwafels is so much fun! And so incredibly delicious. Fresh, warm stroopwafels are simply the most delicious. I highly recommend making them yourself.
The Dutch love their stroopwafels, and I’m no different. No matter what market you go to in the Netherlands, there is bound to be a stall selling fresh, warm stroopwafels. They are made fresh in front of you and you get them in a paper bag so you can enjoy them right away.
At these stroopwafel stands you can even buy bags of “stroopwafel crumbs”. These are the edges of the stroopwafel that are left over after you cut it out. They are great to eat on their own, but they are also very tasty to incorporate into recipes.
In recent years, more and more varieties of stroopwafels have appeared. Then the syrup gets a special flavor. Although these Dutch cookies are often called caramel waffles abroad, there is no real caramel (flavour) in them. Although nowadays some supermarkets make them with this flavor.
These stroopwafels are in my Dutch baking book ’50x Koekjes’, which means 50x cookies. I baked a lot of cookies for this book and I’ll tell you honestly, I saved the stroopwafels for last. In fact, I was quite reluctant to make them. I had not had such a positive experience with making stroopwafels myself and in my head I had made quite a thing out of it.
But as it turned out, it was totally unnecessary, because every single one of them turned out great without any effort! Now that I have made them, I am sure that I will do it more often. Just the smell of fresh stroopwafels, like at the market, is really irresistible.
There are two well-known types of syrup in the Netherlands: “schenkstroop” and “appelstroop”. It is the Dutch version of syrup, although both varieties are thicker. The first you can pour, the second is more for spreading.
FUN FACT: ‘Stroop’ is pronounced as ‘strope’
‘Schenkstroop’ is a thick, sticky sugar syrup with the color of caramel. Although it tastes different.
‘Apple syrup’ is -in short- made from, among other things, apples and is too thick to pour. It is often spread on bread, even though I don’t like this myself. I do like to use it in the recipe for Dutch ontbijtkoek (breakfast cake), delicious!
If you want to make the real Dutch stroopwafels, you need schenkstroop. I’ll name an alternative later, but first I’ll share with you a few online shops where you can buy this product:
Baking a stroopwafel is not difficult. You make them with a yeast dough and bake them in a special stroopwafel iron. Then you cut them and fill them with homemade stroop.
When the stroopwafels just come out of the iron, it’s important to work quickly so you can cut and fill them while they’re still hot. This works best. It’s especially important to be careful not to burn yourself.
Yes, you definitely need one. You can’t make stroopwafels without a waffle iron. This is a different kind of iron than a regular waffle iron. It makes thinner waffles. You can also use it to make your own ice cream cones.
I used this stroopwafel iron.
If you can’t find Dutch stroop near you, you can use half light corn syrup and half molasses. It’s not the same, but it’s close enough to make delicious stroopwafels.
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