Traditional Dutch Caramel Wafers
These Traditional Dutch Caramel Wafers, or Stroopwafels, are a delightful treat that encapsulates the rich culinary heritage of the Netherlands. Made without yeast, this recipe allows you to create soft, thin wafers filled with a luscious caramel syrup that strikes the perfect balance between sweetness and a hint of spice. Although I haven't personally crafted these treats, I have savored their exquisite flavor, expertly made by our Dutch family friends during a friendly cooking contest. Each bite reveals a crunchy exterior enclosing a warm, gooey filling, making them irresistible. Perfect for sharing with friends or enjoying with a cup of coffee or tea, these stroopwafels are sure to become a cherished addition to your dessert repertoire.
40
Servings
N/A
Calories
11
Ingredients
Ingredients
All-purpose flour
500g (Sifted)
Butter
250g (Softened)
Granulated sugar
1 tablespoon (N/A)
Golden syrup
1 tablespoon (N/A)
Salt
1 pinch (N/A)
Egg
1 (Large, beaten)
Cinnamon
1 pinch (N/A)
Soft brown sugar
250g (N/A)
Butter (for syrup)
250g (Unsalted, cubed)
Syrup (for filling)
250g (N/A)
Cinnamon (for filling)
1 pinch (N/A)
Instructions
1
Begin by combining all the wafer ingredients in a large mixing bowl: flour, softened butter, sugar, golden syrup, salt, egg, and cinnamon. Knead the mixture until a smooth dough forms.
2
Divide the dough into small, equal-sized balls, approximately the size of a golf ball.
3
Preheat your waffle iron according to the manufacturer's instructions. Once heated, place one dough ball into the center of the iron, close it, and bake for about 30 seconds, or until lightly golden.
4
Carefully remove the baked wafer and place it on a cooling rack. While still warm, slice each wafer in half horizontally to create two thin layers. Be cautious not to over-bake, as this may make slicing difficult.
5
For the syrup filling, combine the soft brown sugar, butter, syrup, and a pinch of cinnamon in a saucepan over medium heat. Stir continuously until the mixture melts and thickens into a spreadable consistency.
6
Keep an eye on the syrup; it should not be too thin, or it will ooze out from the wafers when filled.
7
To maintain a smooth texture, you can keep the syrup on low heat, resting over a candle-lit teapot warmer while you assemble the stroopwafels.
8
Take one half of the wafer and spread a generous layer of the warm syrup filling before topping it with the other half.
9
Allow the filled stroopwafels to cool and firm up slightly before serving. Store any leftovers in an airtight container or freeze for later enjoyment.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Traditional Dutch Caramel Wafers?
Traditional Dutch Caramel Wafers, also known as Stroopwafels, are thin, soft wafers filled with a luscious caramel syrup and a hint of spice.
How many servings does this recipe yield?
This recipe makes 40 servings.
Does this stroopwafel recipe use yeast?
No, this recipe is made without yeast, allowing for thin and soft wafers.
What is the key to the filling?
The filling is a warm, gooey caramel syrup made from brown sugar, butter, and cinnamon.
How long should I bake each wafer?
Each dough ball should be baked for about 30 seconds or until lightly golden.
When should I slice the wafers in half?
You must slice the wafers horizontally while they are still warm to create two thin layers.
What happens if I over-bake the wafers?
Over-baking may make slicing the wafers difficult as they will harden quickly.
How can I keep the syrup spreadable?
You can keep the syrup on low heat or resting over a candle-lit teapot warmer while assembling the wafers.
What size should the dough balls be?
The dough should be divided into small balls approximately the size of a golf ball.
How do I prevent the syrup from oozing out?
Ensure the syrup has thickened enough; if it is too thin, it will leak from the wafers.
What ingredients are in the wafer dough?
The dough consists of all-purpose flour, softened butter, granulated sugar, golden syrup, salt, egg, and cinnamon.
How much flour is needed?
The recipe requires 500g of sifted all-purpose flour.
Is the butter for the syrup salted?
No, the recipe specifies 250g of unsalted, cubed butter for the syrup filling.
What type of sugar is used for the caramel filling?
250g of soft brown sugar is used for the filling.
Can I freeze these stroopwafels?
Yes, you can freeze them for later enjoyment.
How should I store leftovers?
Leftovers should be stored in an airtight container.
What is the best way to serve these wafers?
They are best enjoyed with a cup of coffee or tea.
How much cinnamon is used in the dough?
A pinch of cinnamon is added to the wafer dough.
Does the syrup contain cinnamon?
Yes, a pinch of cinnamon is included in the syrup filling for a hint of spice.
What is the total ingredient count?
The recipe uses 11 total ingredients.
What is the preparation for the egg?
The recipe calls for one large, beaten egg.
How much butter is in the wafer dough?
250g of softened butter is used in the dough.
Is golden syrup used in the dough?
Yes, one tablespoon of golden syrup is added to the wafer mixture.
How much sugar is in the dough?
One tablespoon of granulated sugar is used for the dough.
What is the consistency of the dough before baking?
The dough should be kneaded until it is smooth.
How much syrup is used in the filling?
The filling requires 250g of syrup.
What is the texture of the finished wafer?
The exterior is crunchy while the interior remains warm and gooey.
Should I preheat the waffle iron?
Yes, preheat your waffle iron according to the manufacturer's instructions before baking.
How much salt is needed?
A pinch of salt is added to the wafer dough.
Are these wafers traditional to a specific country?
Yes, they are a traditional treat from the Netherlands.