A stroopwafel is a waffle made from two thin layers of baked batter with a caramel - like syrup filling in the middle. They were first made in Gouda in the Netherlands, in 1784.
The stiff batter for the waffles is made from flour, butter, brown sugar, yeast, milk, and eggs. Medium sized balls of batter are put on the waffle iron. When the waffle is baked, and while it is still warm, it is cut into two halves. The warm filling, made from syrup, brown sugar, butter, and cinnamon, is spread in between the waffle halves, which glues them together.
To increase the stroopwafel’s flavor one can try warming it up a little, so the caramel filling softens; this can be done by placing it on the top of a cup of tea or coffee, which is quite easy due to the dimensions of the waffle (“designed” to fit a coffee mug). Also one can serve stroopwafels with some whipped cream or ice cream, thus creating a delicious mix.
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Stroopwafel Dutch Cookies, coffeecakes.com
Stroopwafel (Dutch Syrup Waffle), almostbourdain.blogspot.com