Sander's Dutch Stroopwafels

The stroopwafels are chewy, sweet and melt in your mouth. This treat brings back memories fresh stroopwafels prepared at the Dutch markets. If you have any left over, warm them up above a cup of coffee or hot chocolate. I made them for the Entrepreneur Fair at our school and sold over a hundred in no time.

Author:Sander Vonk
Prep time: 1:20
Cook time: 0:30


60 ml milk, lukewarm (2%)
14 g active dry baker's yeast
1 large egg
150 g sugar
250 g unsalted butter, melted
500 g unbleached white flour
1 tsp. ground cinnamon
1/2 tsp. salt
1 cup brown sugar
2 tbsp. dark corn syrup
1 cup heavy whipping cream


  1. Warm the milk and stir the yeast into it, allowing to stand for a few minutes. After a few minutes you should smell the alcohol released by the yeast.
  2. Combine this with the egg, sugar and melted butter into a standing mixer. Mix together until combined.
  3. Add flour, salt and cinnamon and mix well.
  4. Allow to stand at least 45 minutes or up to overnight.
  1. Place a 2-quart pan over high heat, and add the brown sugar, then pour corn syrup over top.
  2. Heat and stir the sugar mixture until melted and bubbling.
  3. Warm the cream in microwave for 30 seconds.
  4. Add cream all at once into sugar mixture and stir constantly until well combined. Don't worry that it looks like it will never melt back into something good. It will.
  5. Boil at high heat until thickened - when candy thermometer registers 238 °F (105 °C).
  6. Let cool slightly until spreadable consistency. If caramel becomes too thick while cooling, it is possible to reheat over lower heat.
  1. Warm the waffle iron. The distance between the plates needs to be about 5 mm apart. This gives the waffle room to separate in a top and bottom half. We use the Palmer Electric Belgian Cookie Iron, Model 1110.
  2. Measure 40 gram balls and flatten before placing in waffle iron. Bake until steam stops, 1- 2 minutes. Check as you bake.
  3. Once cooked, quickly split each waffle down the middle to make two halves.
  4. Spread slightly cooled syrup over one half and place the other on top to finish.
  5. Cut with 3" circle cutter after syrup is in place.


Nutrition Facts

24 per recipe

Serving size 1 stroopwafel

Amount per serving
% Daily Value*
Total Fat 12g18%
Saturated Fat 9g45%
Trans Fat
Cholesterol 47mg16%
Sodium 56mg2%
Total Carbohydrate 31g10%
Dietary Fiber 1g4%
Total Sugars 15g
Includes Added Sugars
Protein 3g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.