Homemade Stroopwafels
Homemade stroopwafels, made from a simple yeast dough that's baked in a mini waffle maker, split and filled with caramel syrup. These Dutch cookies are crisp and chewy and so fun to make!
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Mini Pizzelle and Stroopwafel Waffle Maker
- 3-inch Biscuit Cutter or Round Cutter
- Medium Cookie Scoop with Release Lever (1 1/2 - 2 tbsp capacity)
Ingredients
Waffles
- ¾ cup (12 tbsp) unsalted butter
- ¼ cup whole milk
- 2 large eggs, room temperature
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 packet (2 1/4 tsp) instant or active dry yeast
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ tsp ground cinnamon
- 3 cups all-purpose flour, fluffed, spooned and leveled
Syrup
- ¾ cup Lyle's golden syrup
- 1 ½ tsp molasses (not blackstrap)
- 6 tbsp light brown sugar
- 6 tbsp unsalted butter
- ¾ tsp ground cinnamon
- ¾ tsp vanilla extract
- pinch salt
Instructions
Make the Waffle Dough
- In a saucepan, heat the butter and milk over medium low heat, just until the butter is completely melted. Remove from the heat.
- In a bowl, whisk together the melted butter, milk, eggs, sugar, vanilla, yeast, salt, and cinnamon.
- Add the flour, and use a spatula to stir into a soft, smooth dough.
- Use a medium cookie scoop (1 1/2 - 2 tbsp capacity) with a release lever to scoop the dough into 24 portions. Cover the dough balls with plastic wrap and let rest at room temperature for 1 hour.
Make the Syrup
- In a saucepan, combine the golden syrup, molasses, brown sugar, butter, cinnamon, vanilla, and salt.
- Over medium heat, warm the syrup until the sugar dissolves and the syrup begins to boil. Let boil gently for 1 minute, then remove from the heat.
- Pour the syrup into a bowl and let it cool and thicken before filling the waffles. To speed up the cooling, you can place the bowl of syrup in the fridge, and stir it every 10-15 minutes.
Bake and Split the Waffles
- To bake the waffles, you'll need a mini pizzelle maker or stroopwafel maker, as well as a 3-inch round biscuit cutter.
- Heat the waffle maker according the the manufacturer's instructions.
- Flatten the dough balls, place them on the hot waffle maker, and slowly close and lock the lid. Bake the waffles until golden brown - this may take 1 1/2 - 3 minutes, depending on the brand of waffle iron you use. If you bake them for too long, though, they will be far too crisp to cut and split open.
- Remove the baked waffles from the iron and set them on a cutting board. Immediately, use the biscuit cutter to cut the hot waffles into perfect 3-inch circles. Then, use a small, sharp knife to split the waffles into two thin layers, while trying not to burn your fingers on the hot waffle. The knife should easily slice between the crisp exterior of the waffles through the softer interior.
- Continue to bake, cut and split all the waffles.
Fill the Waffles
- When the syrup/caramel is cooled and thickened, you can fill the waffles.
- Spoon about 1 - 1 1/2 tsp of syrup onto the bottom halves of the waffles.
- Place the top waffle over the syrup, and gently press it down to help the syrup spread out just to the edges of the cookies.
Notes
Store the leftover stroopwafels in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3-6 months.
You can find golden syrup with the international foods at stores such as World Market, or buy it online. Instead of golden syrup, you can also use light corn syrup, however, your caramel will have a more bland flavor than if you use the golden syrup. Honey or maple syrup are not suitable replacements for the golden syrup.
You cannot use a standard waffle maker (such as a Belgian waffle maker) to make stroopwafels. You must use a waffle maker specifically meant for pizzelles and stroopwafels.
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