Stroopwafle
10 servings
90 minutes
Stroopwafels are a refined dessert from the Netherlands that emerged in the late 18th century. These crispy waffles with a fragrant caramel filling have become a popular treat across Europe. Their thin layers soaked in warm brown sugar and syrup create a perfect balance of sweetness and texture. Traditionally, stroopwafels are eaten placed on top of a hot cup of tea or coffee to slightly melt the caramel, filling the dessert with a gentle chewiness. This dessert symbolizes coziness and tradition, with its flavor unfolding gradually, offering delight with each bite.
1
Separate 250 g of butter and melt it. Pour the slightly cooled melted butter into a deep bowl, add flour, sugar, milk, yeast, and egg. Knead the oily dough.
- Butter: 300 g
- Wheat flour: 500 g
- Sugar: 150 g
- Milk: 60 ml
- Chicken egg: 1 piece
- Dry yeast: 1 tablespoon
2
Place the dough on a floured surface and knead for 1-2 minutes. Shape into a ball and put it in a bowl. Cover with a towel and let it rise for 40 minutes.
3
Preheat the waffle maker. Take the dough and divide it into pieces about 5 cm in diameter. Bake waffles from the pieces.
4
Align the waffles using a round metal ring with sharp edges.
5
In a deep non-stick pan, melt sugar with molasses, add the remaining butter and cinnamon. Heat while stirring until a caramel sauce forms. Layer the waffles with caramel sauce.
- Sugar: 150 g
- Butter: 300 g
- Syrup: 250 g
- Ground cinnamon: 1 teaspoon