Stroopwafel Recipe♪ [Dutch Cuisine]

2026-08-03

In this article, we'll show you how to make Stroopwafels, a traditional Dutch baked treat!

If you'd like to learn more about Stroopwafels, check out the article below!

Stroopwafel♪ A Guide to Their History and Charm! [Dutch Sweets]

TOC

How to Cook Stroopwafels

Number of sheets: About 15 to 20 sheets
Cooking Time: About 2 hours to 2 hours and 30 minutes
Difficulty: ★★★☆☆ (Intermediate)

Ingredients

Waffle Batter

Cake flour or all-purpose flour … 300g
Unsalted butter … 150g
Sugar … 90g
Egg … 1
Milk … 30 ml
Dry yeast … 10g
Salt ... a pinch
Cinnamon … a pinch, to taste

Stroop (Filling)

Kitchen syrup or golden syrup … 200g
Brown sugar … 100g
Unsalted butter … 75g
Cinnamon … 1/2 teaspoon (to taste)

How to cook them

① Make the waffle batter

Warm 30 ml of milk to body temperature (about 35–40°C).

Add 10 grams of dry yeast and mix gently.

Place the flour, butter, sugar, eggs, and salt in a bowl, then add the milk and yeast and mix.

You can add cinnamon if you like.

Once the mixture comes together, knead it by hand for about 5 minutes.

Once the dough has softened and come together, shape it into a ball, place it in a bowl, and cover it with plastic wrap or something similar.

I let it ferment for about an hour in a warm, draft-free place.

Note that depending on the recipe, the proofing time may be about 30 to 45 minutes, and some recipes use baking powder instead of yeast.

This is the process of using yeast to give the dough a light texture and a unique mouthfeel.

② Make a stroop

While the dough is rising, make the stroop.

Put the kitchen syrup, brown sugar, and butter in a saucepan and heat while stirring.

Once the sugar crystals have dissolved and the mixture is smooth, add the cinnamon.

Cook for another 1 to 2 minutes, and once everything is evenly mixed, turn off the heat.

A good rule of thumb is that it should have a thick, syrupy consistency rather than being as runny as water.

③ Shape the dough into a ball

Remove the dough once it has finished rising, and divide it into about 15 to 20 pieces.

Please use approximately 30–40 g per piece as a guideline.

Roll each portion of dough between your palms to form a ball.

If you make them as uniform in size as possible, the waffles will bake evenly.

④ Cook the waffles until they are thin

Preheat a slim waffle maker or a waffle iron designed for Stroopwafels.

Place the rolled-up dough in the center, close the machine, and flatten it thinly.

Instead of a waffle maker with deep ridges like those used for traditional Belgian waffles, please use a type that can make thin waffles.

Cooking time varies depending on the appliance, but about 1 to 3 minutes is a general guideline.

When the surface turns light golden brown to a deep golden brown, it's done.

⑤ Cut out into circles

Once the waffles are done, remove them immediately.

While it’s still hot and soft, press a round cookie cutter with a diameter of about 9–10 cm against it to form a neat circle.

Waffles harden quickly once they cool down.

Therefore, please remove the food from the mold immediately after taking it out.

Don't throw away the leftover scraps—you can eat them as-is as a snack or something similar.

⑥ Cut the waffle in half horizontally

This is one of the most important steps in making Stroopwafels.

While the round waffles are still hot, use a knife to cut them from the side.

Cut one waffle into two pieces: the thin top waffle and the thin bottom waffle.

One thing to keep in mind is that if the waffles cool completely, they’ll harden and become difficult to cut neatly.

For this reason, we recommend cutting the waffles one by one as soon as they're done baking.

Please be very careful when handling knives and waffles to avoid burns.

⑦ Insert the stroop

Spread the warm stroop over one half of the sliced waffle.

As a general guideline, use about 1 tablespoon (approx. 15–20 g) per slice.

Place the strope in the center and spread it out to the edges.

Place another waffle on top and press down gently.

Once the syrup has spread to the edges of the waffle, it's done.

If the stroopwafel has cooled and hardened, reheat it briefly over low heat.
However, be careful—if it gets too hot, the stroop will become too soft and run off the waffle.

⑧ Let it cool, and it's done

Place the finished Stroopwafels on a wire rack or similar surface and let them cool at room temperature.

When they're fresh out of the oven, the syrup is soft and the waffles are still a little chewy.

As it cools, the syrup sets to just the right consistency, and the waffles develop a crispy texture.

And there you have it—your Stroopwafel is ready.

3 Tips for Making It Taste Great

① Bake the waffles as thin as possible

Stroopwafel are characterized by their thin, crispy waffles rather than thick ones.

Press the batter firmly in a waffle maker and bake it until it’s thin.

② Start working on it as soon as it's done baking

The two steps—“cutting out shapes” and “cutting in half horizontally”—should be done while the waffles are still hot.

Once it cools, it hardens and becomes prone to cracking when cut.

③ Place the stroopwafel between the slices while it's still warm

The stroopjesh hardens as it cools.

While the waffles are baking, keep the batter warm—using low heat or a double boiler if necessary—so that it remains easy to spread.