Stroopwafels are wafer made with two layers of thin baked dough sandwiched together with caramel filling. It is a well-known Dutch dish and originated in The Netherlands, in the city of Gouda. Stroopwafels are popular throughout The Netherlands and the former Dutch Empire.
Stroopwafels contain what kind of ingredients?
Stroopwafels are made from wafer layers of flour, butter, brown sugar, yeast, milk, and eggs that are pressed in a hot waffle iron and crisped until they become sweet and crispy. The waffles are still warm when their edges are removed with a cookie cutter. Afterward, the remaining disc is easily separated into top and bottom wafers. The waffles are then reassembled after the warm filling, which consists of brown sugar, butter, and cinnamon, has been spread between the wafers. During cooling, the caramel sets, preventing the slices of waffle from separating. This stroopwafel is now available online.
The history of the stroopwafel
According to Dutch culinary traditions, stroopwafels were first made in Gouda during the late 18th or early 19th centuries by bakers who repurposed leftover scraps and crumbs by sweetening them with syrup. According to one legend, the stroopwafel was invented by baker Gerard Kamphuisen. This would put wthe date of the invention somewhere between 1810, when he first opened his bakery, and 1840, when the oldest known syrup waffle recipe was published. After 1870, there were about 100 bakers of syrup-waffles in Gouda, which was the only place outside of the city to make these delicious treats.
By 1870, stroopwafels began to appear in other cities, and by the beginning of the 20th century, factories began manufacturing stroopwafels. As of 1960, there were 17 factories in Gouda alone, four of which are still functional today. Currently, stroopwafels can be found at markets, by street vendors, and in supermarkets, and since 2016, employees of United Airlines have been served stroopwafels as their breakfast snack.
As a former Dutch colony, Indonesia also inherited the dish. It is locally known as wafel setrop or wafel sirop and is often eaten with sweet dressings such as honey and syrup.
Stroopwafels are available in a variety of flavors as well. There are several flavours of chocolate, including dark chocolate. You can order these flavours online.
Cookies similar to the stroopwafel may be found in parts of the Netherlands. Wafers with honey instead of syrup are sold as honingwafels, and cookies with a caramel syrup are sold as stroopkoeken. Crumbs of stroopwafels are also sold in candy cones.
A thin wafer with a sugar filling is widely known in northern France, particularly in Lille. This local waffle is known as the “gaufre fourrée lilloise”, which consists of two thin wafer waffles filled with cassonade sugar and vanilla. A recipe for such a waffle with vanilla filling first appeared in 1849, in the workshop of the renowned patisserie, Maison Méert, from Lille. Waffles with a filling date back to the Middle Ages, as the famous guidebook for married women, Le Ménagier de Paris, compiled in 1393, already includes recipes of waffles with a cheese filling.