Stroopwafel

Stroopwafel is a traditional Dutch dessert, originating from the city of Gouda. It is a type of waffle made from two thin layers of baked dough with a caramel-like syrup filling in the middle. Stroopwafels are popular in the Netherlands and have been well-received globally.

History

The first known recipe for the Stroopwafel dates back to the 18th century. It was created by a baker from Gouda, who started making waffles from old breadcrumbs and filled them with syrup. The dessert quickly gained popularity and by the 19th century, there were around 100 stroopwafel bakeries in Gouda alone.

Preparation

The dough for Stroopwafels is made from flour, butter, brown sugar, yeast, milk, and eggs. The ingredients are mixed together and allowed to rest. The dough is then rolled out and cut into round waffle shapes. The syrup is a mixture of brown sugar, butter, and cinnamon, which is heated until it forms a thick caramel. The waffles are baked on a hot waffle iron and the syrup is spread between two waffles while they are still warm.

Variations

There are several variations of the Stroopwafel. Some bakeries in the Netherlands still make them by hand and use a secret family recipe for the syrup. In addition to the traditional stroopwafel, there are also chocolate-covered versions and ones with different types of filling, such as honey or maple syrup.

Global Popularity

While Stroopwafels are a staple in Dutch cuisine, they have also gained popularity worldwide. They are often served in cafes and restaurants, and are also available in supermarkets and online stores. In recent years, stroopwafels have been incorporated into various desserts, such as ice cream and cheesecake.

See Also

• Dutch cuisine
• Waffle
• Gouda

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