Stroopwafels

Stroopwafel, also called syrup waffles, is a Dutch dessert made from crisp, thin wafer cookies with a caramel filling. They are popular in the Netherlands and can be purchased at street stalls.

 

Their origins can be traced in Gouda when resourceful bakers would mix leftover crumbs with syrup. Long after that, different Dutch regions made their interpretations of this iconic Dutch dessert.

Stroopwafel Trivia

• In September 2017, the reality TV baking competition show The Great British Bake Off chose Stroopwafels as their technical challenge. It turned out to be one of the worst episodes as the contestants failed to make the wafer cookies.

Stroopwafel Buying Guide

Americans did not have any clue what Stroopwafels were until Daelmans Stroopwafels entered the US market and charmed American consumers. With the help of importing and distribution company The Brand Passport, Inc., Daelmans Stroopwafels were imported in the US, stacked on major retailing outlets, and are enjoyed by consumers who swear by their crispy cookies with a sticky filling.

 

Stroopwafel Production & Farming in Texas

The Dutch manufacturer of Stroopwafels, Daelmans Stroopwafels is the world leader in Stroopwafel production. They failed at their first attempt to expand in the US market. To solve the problem, Tom Daly, a former marketing officer from Godiva and Pepperidge Farm, was hired to devise marketing strategies and promotions. Stroopwafels were then marketed as “caramel waffles” to gain domestic appeal among consumers.

 

Daelmans Stroopwafels are imported from Gouda, Netherlands, and is distributed by The Brand Passport. Customers can find them in major retailing outlets such as Target, 7-Eleven, Starbucks, Barnes & Noble, Costco, among many.

 

Preservatives and Chemicals

While authentic and street-side Stroopwafels from the Netherlands are made fresh without preservatives, commercially processed Stroopwafels contain a couple of preservatives and chemicals such as Soy Lecithin, Canola Oil, Sodium Acid Pyrophosphate, Mono and Diglycerides, and Citric Acid. Some of these chemicals can trigger allergies and asthmas, increase the risk of diabetes, and maybe risky for people with cardiovascular conditions.

 

Packaging

Stroopwafels from Daelmans Stroopwafels are exported to America from the Netherlands. Thus, they follow the Packaging Materials Regulations in the European Union.

Enjoying Stroopwafels

The best way to enjoy Stroopwafels is to dip in brewed coffee to fully enjoy its gooey, caramel filling. Some people make ice cream sandwiches using stroopwafels.

 

Storage

Daelmans Stroopwafels must be stored in dry, dark places and should never be exposed to direct sunlight or in overly warm places to avoid the filling from melting and leaking. It can last for 5 months.

 

 

Cooking

 

DUTCH STROOPWAFELS (CARAMEL WAFFLES)

Enjoy creating these crisp, warm caramel syrup waffles at home!

 

INGREDIENTS

For the dough:

300g plain flour

65g unsalted butter

7g fast-action dried yeast

½ tsp ground cinnamon

65g caster sugar

65ml warm water

1 large egg

pinch of salt

 

For the caramel

200g light brown soft sugar

100g unsalted butter

1 tsp ground cinnamon

5 tbsp golden syrup

1 tbsp vanilla extract

 

EQUIPMENT

You will also need:

waffle machine, top and bottom plates greased with a little oil

10cm round metal cutter

 

PROCEDURE

1. For the dough, rub the flour and butter together in a large bowl until it resembles breadcrumbs. Add the yeast, cinnamon and sugar and mix together.
2. Slowly pour in the warm water until the dough starts coming together, then add the egg. Finally add the salt and knead the dough for 1–2 minutes into a soft ball. Cover and leave to rest for 30 minutes.
3. For the caramel, melt the sugar and the butter, stirring slowly over a low heat, until the sugar has dissolved. Add the cinnamon and golden syrup and continue stirring until the caramel gently bubbles. When the caramel is creamy and all the sugar has melted, stir in the vanilla extract. Keep warm.
4. Divide the dough into 12 equal pieces. Roll into small balls and cover with a damp cloth to prevent them drying out.
5. Heat the greased waffle cone machine. Place 1 dough ball in the middle, press down the top lid and bake for 1–2 minutes until dark golden and puffed up. Remove from the machine and place on a chopping board.
6. Working quickly, while the waffle is still hot, cut the waffle into a circle using the 10cm round metal cutter, then slice it horizontally in half.
7. Place a generous tablespoon of caramel on the bottom waffle half. Top with the other waffle half and gently push down, until the caramel spreads to the edges. Place on a wire rack to cool, then repeat until you have used up all the dough balls.