Stroopwafel 101

A what? Stroopwafel translates to “syrup waffle” in Dutch, and it’s pronounced STROPE-vah-fuhl. If you’re not yet familiar with the treat, we’re a little jealous of you, because that means you get to have your first Stroopwafel experience.

Stroopwafels are two thin, crispy, waffle-like cookies sandwiching a layer of gooey cinnamon-scented caramel. They’re made in a special waffle iron, or in our case, a modern waffle iron specially formulated to make these goodies en masse. We've updated the traditional technique so that we can keep all of the great flavor and quality yet keep up with Stroopwafel demand. 

Once the waffle is baked but still warm, it is filled with a warm syrup of brown sugar, butter, and cinnamon. The two halves with the syrup in the middle are pressed together again in the iron. The magic is made! 

Inventing the Stroopwafel 

Credit for dreaming up this delicacy goes to a scrappy baker named Gerard Kamphuisen in Gouda, a city in South Holland, sometime in the early 19th century. (Yes, Gouda is the same place that’s home to the wonderful eponymous cheese.) Gerad opened his bakery in 1810, and the first recorded recipe for Stroopwafels is dated 1840. 

Gerard noticed that his bakery made a lot of scraps that were going to waste. In a bout of resourceful creativity, he decided to mix them with a homemade syrup to create a sweet dough, and then add some more of that syrup in the center. The Stroopwafel was born. The new cookie was a hit, and within years, bakers across the country were making their own Stroopwafels. 

These crunchy-on-the-outside, melty-on-the-inside cookies are one of the most famous Dutch snacks. They can be found in restaurants, cafes, street carts and markets throughout the Netherlands.

Eat your Stroopwafel like a Pro 

Our Dutch Caramel Stroopwafels are made with premium, simple ingredients in the Netherlands honoring their national heritage. They make a great afternoon snack, dessert, or anytime treat.   

The classic way to enjoy a Stroopwafel is with a cup of tea or coffee. Make sure your drink is hot and steamy, then place the waffle on top of your mug. Let it get all warm and soft, maybe flipping it over after a minute or two. A beautiful thing will happen: the crispy cookie will develop a glorious softness, and the interior caramel will become perfectly melty. Close your eyes and you’ll be in a small Dutch town, savoring a waffle straight from the iron. The slight bitterness of coffee or tea also makes a great foil for the luscious Stroopwafel sweetness.  

PS: this is the classic way to eat a Stroopwafel, but it’s certainly not the only way. We also love them with vanilla ice cream, or as they are if you need an easy snack on the go. 

When you bite into a Belgian Boys Stroopwafel, you’re enjoying a bit of delicious tradition!

Check out our blog post on stroopwafel recipes to keep the fun going!