Dutch stroopwafels (translation: molasseswaffles) Foreign people love them, so I translated this Dutch recipe to English.

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Recipe Summary

Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, mix together the flour, melted butter, sugar, yeast, milk and egg. When the dough becomes to stiff to stir, turn out onto a floured surface and knead by hand for a few minutes. Set aside to rise for 45 minutes.

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  • To make the filling, heat the molasses, brown sugar, remaining butter and cinnamon in a saucepan over medium heat. Stir to blend, and set aside.

  • Preheat a pizzelle iron. Knead the dough briefly, and divide the dough into 2 inch balls, or a size compatible with your pizzelle iron pattern. Press the balls in the preheated iron, and cook until the iron stops releasing steam, or until the waffles are golden brown.

  • Carefully remove with a knife or spatula, and split in half horizontally (like pocket bread) while they are still warm. Don't wait too long, otherwise they will break. Spread filling on the insides, and put the halves back together.

Note

If you can't split the waffles because they are too thin, just sandwich the filling between two waffles.

Nutrition Facts

622 calories; protein 5.7g 11% DV; carbohydrates 99.8g 32% DV; fat 23.4g 36% DV; cholesterol 75.2mg 25% DV; sodium 190.3mg 8% DV. Full Nutrition
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Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/18/2011
thought they were reeeely rich but that sauce is amazing Read More
(9)

Most helpful critical review

Rating: 1 stars
07/22/2006
These tasted NOTHING like Dutch stroopwaffles from the dutch bakery. Read More
(51)
18 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 5
Rating: 1 stars
07/22/2006
These tasted NOTHING like Dutch stroopwaffles from the dutch bakery. Read More
(51)
Rating: 3 stars
01/08/2014
This is very much like all the Dutch recipes I've found for making these at home but they taste nothing like the store bought or fresh baked ones you get in the Netherlands. I've found some things that make them taste more like what I was used to when I was living in the Netherlands. I'll post a full recipe when I've perfected it but for now I'll say use dark corn syrup instead of molasses and only about half as much. Use a full cup of butter. Instead of just heating it on warm to let it blend boil it for a minute or so (soft ball on your candy thermometer) and it will turn out much better. Read More
(23)
Rating: 3 stars
08/15/2011
don't use molasses Read More
(11)
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Rating: 5 stars
01/18/2011
thought they were reeeely rich but that sauce is amazing Read More
(9)
Rating: 4 stars
09/25/2017
For the Americans in the group... don't use blackstrap molasses. American molasses is very strongly sulphured (and frankly horrible). Look for mild or unsulphured or better yet Canadian or British molasses (or treacle). Read More
(4)
Rating: 3 stars
08/26/2017
Definitely use corn syrup instead of molasses. I went to the Netherlands 3 times last year and have had many local store bought stroopwafels. I have tried making stroopwafels using both molasses and corn syrup on different occasions and the ones that use corn syrup are definitely a lot more authentic tasting Read More
(3)
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Rating: 5 stars
06/06/2013
I found World Table Waffle Crisps at Walmart work just great for the cookie part. Also tried graham crackers and they taste delicious too. Followed the sauce part exactly and it turned out super. So much less expensive than buying them in the store. The ones I bought in Holland ended up costing about 2 each! Read More
(2)
Rating: 1 stars
12/18/2018
Horrible! Do not use this recipe I am Dutch and a very competent baker and I have never used a recipe that was more useless than this one. The dough did not rise the molasses does not work for this recipe. Such a waste of ingredients and my time. Read More
(2)
Rating: 1 stars
12/25/2017
The cookies are fine but the filling is grotesquely heavy on molasses. I actually think it must be a typo because nothing could intentionally be made to taste this way. I served these to a large group of people all of whom agreed and few of whom could actually stand to finish a single wafel. Other recipes produce a filling that is much closer to caramel than to a thick molasses syrup. If you use this recipe I'd suggest cutting the molasses content at LEAST in half and probably in thirds or quarters. Read More
(2)
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