Stroopwafels Recipe: Delicious Waffle Cookies with Caramel Filling Recipe
This classic Stroopwafels recipe features thin, crispy Dutch waffle cookies filled with a rich and gooey caramel syrup. Made from a buttery yeast dough infused with cinnamon and brown sugar, these waffle cookies are perfect as a sweet treat to enjoy with coffee or tea. The luscious caramel filling adds a warm, spiced sweetness, creating a delightful combination of textures and flavors.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 20 stroopwafels (approximate) 1x
- Category: Waffle Cookies
- Method: Baking
- Cuisine: Dutch
Ingredients
Scale
Waffle Dough
- 1/4 cup (60 ml) warm milk
- 1 1/2 tbsp (15 gr) instant or active dry yeast
- 1 1/8 cups (250 gr) unsalted butter, melted
- 1 egg
- 3/4 cup (150 gr) granulated sugar
- 4 cups (500 gr) all-purpose flour
- 1 tsp cinnamon powder
- 1 tsp salt
Caramel Syrup Filling
- 1 cup (200 gr) brown sugar
- 3/4 cup (280 ml) corn syrup
- 3 1/2 tbsp (50 gr) unsalted butter
- 1 tsp cinnamon powder
- 1/4 tsp salt
Instructions
- Activate the Yeast: In a small bowl, combine the warm milk with the instant or active dry yeast. Let it sit for about 5 to 10 minutes until the mixture becomes frothy, indicating the yeast is active.
- Prepare the Dough: In a large mixing bowl, combine the melted butter, egg, granulated sugar, cinnamon powder, salt, and the activated yeast mixture. Gradually add the all-purpose flour while mixing until a smooth and elastic dough forms. Knead the dough for several minutes until it becomes soft and pliable.
- Let the Dough Rise: Cover the dough with a clean kitchen towel or plastic wrap and let it rise in a warm place for approximately 1 hour or until it doubles in size.
- Make the Caramel Syrup: In a saucepan over medium heat, combine the brown sugar, corn syrup, unsalted butter, cinnamon powder, and salt. Stir continuously until the mixture thickens into a smooth, sticky caramel sauce. Remove from heat and let it cool slightly.
- Preheat the Stroopwafel Iron or Waffle Maker: Heat your stroopwafel iron or thin waffle maker to medium-high heat.
- Shape the Dough Balls: Divide the dough into small balls, approximately the size of a golf ball. Flatten each ball slightly before placing it into the hot waffle iron.
- Cook the Waffle Cookies: Place the dough ball in the waffle iron and cook for 1 to 2 minutes until golden brown and crisp. Remove immediately and while still warm, slice each waffle horizontally into two thin layers using a sharp knife.
- Fill the Waffles: Spread a tablespoon of caramel syrup onto the bottom half of each waffle and sandwich it with the top half, pressing gently so the syrup spreads to the edges and the layers stick together.
- Cool and Serve: Allow the stroopwafels to cool and the caramel to set slightly before serving. Enjoy warm or at room temperature with a cup of coffee or tea.
Notes
- Ensure milk is warm but not hot to avoid killing the yeast.
- If you don’t have a stroopwafel iron, a thin waffle iron or pizzelle maker can be substituted.
- You can store stroopwafels in an airtight container for several days to maintain freshness.
- For vegan variation, replace butter and egg with plant-based alternatives and use a suitable syrup.
- Caramel syrup should be spread while warm for best adhesion and texture.
Keywords: Stroopwafels, Dutch waffle cookies, caramel syrup, cinnamon waffles, homemade stroopwafels, waffle cookies recipe