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two homemade stroopwafels on a wooden cutting board with crumbs in the background

Oma's Stroopwafels

This recipe has been in my family for three generations, straight outta Zuid Holland.
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Prep Time 10 minutes
Cook Time 3 hours
Chill Time 4 hours
Course Dessert

Equipment

  • Mini Waffle Cone Maker see notes below for other options
  • Sharp non-serrated knife

Ingredients
  

  • 6-7 cups flour
  • 5 sticks butter, salted 1.25 lbs; softened
  • 1/2 cup sugar
  • 3 eggs lightly beaten
  • 3 tsp. baking powder
  • 1 tsp. cinnamon plus extra sprinkle for the stroep filling

For Filling

  • 2 cups brown sugar
  • 1 stick butter 1/4 lb.
  • 1 lb. Dutch Stroep

Instructions
 

For the dough

  • To make dough, combine all ingredients, starting with 6 cups of flour. The dough will be stiff--use a stand mixer or if mix with your hands.
  • If needed, add a little more flour until dough is smooth and not sticky. You should be able to roll it into balls without it sticking to your hands.
  • Roll the dough into small balls, a little smaller than the size of a ping pong ball. Let chill for at least a few hours or up to overnight.

For the filling

  • Add all filling ingredients to a saucepan and heat on low heat until all butter and sugar has melted into the syrup. Remove from heat when ready to begin cooking the stroepwafels. If the syrup starts to get too thick to work with, return it to low heat for a few minutes

Cooking & Assembling

  • Pre-heat your waffle on medium heat. Place the dough ball in the iron and squish it down until it is about 6 mm thick or about 1/4 inch.
  • Let cook until the cookie is a light golden color.
  • Remove the cookie from the iron and immediately slice it in half horizontally (like slicing a cake into layers). Use a sharp paring knife for this. You can protect your fingers from the heat of the cookie with a paper towel.
  • Add about 1-2 tsp. of stroep mixture to the center of one half of the cookie and then replace the top. This should cause the stroep to spread out to the edges of the cookie without coming out the sides.
  • Continue with the next cookie until all dough is used up. You will likely have leftover syrup.

Notes

This is the recipe exactly as it was taught to me by my mother. What I have found is there is enough syrup to make an additional half batch of dough.