A stroopwafel combines two elements: Stroop (creamy caramel syrup) and a Wafel.
The combination of the crispiness of the waffle and the chewy gooey caramel creates a one-of-a-kind taste and texture EXPERIENCE.
A stroopwafel's layers are made of a stiff cookie dough ball that has been pressed in a hot waffle iron for 45 seconds until crisped. While still warm, the waffles are sliced horizontally to allow the disc to be easily separated into top and bottom wafers. A caramel filling —also warm—is spread between the wafers before the waffle is reassembled. The caramel sets as it cools, thereby binding the waffle halves together. This time and temperature sensitive process creates the ultimate binding of crispy waffle with creamy caramel for blissful crunchy chewiness.
According to Dutch culinary folklore, stroopwafels were first made in the city of Gouda either during the late 1700’s or early 1800’s by bakers repurposing scraps and crumbs (called kruimels in Dutch) by sweetening them with syrup. As the national cookie of the Netherlands, they have become synonymous with Dutch culture.
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