Stroopwafel Recipe
Prep Time
1 hr
Cook Time
45 mins
Proofing Time
1 hr
Total Time
2 hrs 45 mins
My stroopwafel recipe makes crisp, caramel-rich Dutch waffles that are easy to make ahead, freezer-friendly, and taste just like Amsterdam’s.
Servings: 18 waffles
Ingredients
Waffles Dough
- 2 large eggs , at room temperature
- 3 cups (15 oz/426 g) all-purpose flour
- ¾ cup (6 oz/170 g) butter, melted
- 2/3 cup (5 oz/142 g) granulated sugar
- ¼ cup (2 fl oz/60 ml) whole milk, lukewarm
- 2 teaspoons instant yeast
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Caramel Filling
Instructions
Make the Waffle Dough
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In the bowl of a stand mixer fitted with a dough hook, combine eggs, flour, butter, sugar, milk, yeast, cinnamon and salt and stir on low speed until moistened.
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Increase the speed to medium and knead for 6 minutes. The dough should be smooth and soft. (This can also be kneaded by hand: combine the ingredients in a large bowl and knead for 10 minutes.)
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Divide the dough into 18 equal portions (about 1 ¾ oz/50 g), roll each portion into a ball and place on a floured baking sheet. Cover with plastic wrap and let rise in a warm place for 1 hour.
Make and Fill the Waffles
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Preheat a waffle cone iron to medium heat.
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Use a brush of oil only if recommended by the manufacturer of your iron and place on a ball of dough. Cook the waffle until it turns golden brown. (This timing will vary depending on your iron, but for us it takes about 2 minutes.)
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While the waffle is still hot, use a serrated knife to split the waffle in half. Transfer both halves to a cooling rack.
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Continue the process until all of the waffles are cooked and split.
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Spread 1-2 tablespoons of the Salted Caramel Sauce on one half of the waffle halves and sandwich with the second half. Repeat with the remaining waffles.
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Store in an air-tight container for up to 3 days.
Recipe Notes
- Use room temperature ingredients for a smoother dough and better yeast activation.
- Use a waffle cone or pizzelle iron to get the thin, crisp texture—regular waffle makers won’t work.
- Preheat your waffle iron fully so each waffle cooks evenly and gets golden.
- Work one waffle at a time, and split them while hot—once they cool, they become brittle and will break.
- Use a serrated knife to split the waffles gently but quickly as soon as they come off the press.
- Make the caramel thick and spreadable—not too runny, or it’ll leak out of the waffle.
- Let caramel cool slightly before spreading so it stays in place.
- Spread 1–2 tablespoons (15ml-30ml) of caramel—too much and it oozes, too little and the filling disappears.
- Caramel can be made up to a month ahead and stored in the fridge. Warm it gently before using.
- Place cooled stroopwafels over a hot drink to soften the caramel just before eating—just like the Dutch do.
- Try flavor twists: sprinkle flakey sea salt on the caramel, use chocolate ganache, or swap in your favorite jam.