| Stroopwafel |
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Waffle |
Stroopwafels |
| Alternative name(s): |
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Syrup waffle, treacle waffle, caramel waffle |
| Place of origin: |
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Netherlands |
| Region or state: |
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Gouda |
| Main ingredient(s): |
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Batter: flour, butter, brown sugar, yeast, milk, eggs
Filling: syrup, brown sugar, butter, cinnamon |
| Recipes at Wikibooks: |
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 Stroopwafel |
| Media at Wikimedia Commons: |
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 Stroopwafel |
A stroopwafel (Dutch pronunciation: [ˈstroːpʋaːfəl] (
listen)) (English translation: syrup waffle, treacle waffle, or caramel waffle; lit "syrup waffle") is a waffle made from two thin layers of baked dough with a caramel-like syrup filling in the middle.[1][2] They were first made in Gouda in the Netherlands. Large versions are sold in the streets as a snack.
Ingredients and baking
The stiff dough for the waffles is made from flour, butter, brown sugar, yeast, milk, and eggs. Medium sized balls of dough are put into a heated waffle iron and pressed into the required uniformly thin, round shape. After the waffle has been baked, and while it's still warm, it is split into thin layered halves. The warm filling, made from syrup, brown sugar, butter, and cinnamon, is spread between the waffle halves, gluing them together.[1]
History
The stroopwafel originates from Gouda in the Netherlands. It was first made during the late 18th century[3] or early 19th century[1] by a baker using leftovers from the bakery, such as breadcrumbs, which were sweetened with syrup. One story ascribes the invention of the stroopwafel to the baker Gerard Kamphuisen, which would date the first stroopwafels somewhere between 1810, the year when he opened his bakery, and 1840, the year of the oldest known recipe for syrup waffles.[1] In the 19th century, there were around 100 syrup waffle bakers in Gouda, which was the only city in which they were made until 1870. After 1870 they were also made at parties and in markets outside the city of Gouda. In the 20th century, factories started to make stroopwafels. In 1960, there were 17 factories in Gouda alone, of which four are currently still open.[1]
The traditional way to eat the stroopwafel is to place it atop of a drinking vessel slightly smaller in diameter than the waffle, and filled with a hot steaming beverage. The rising steam warms the waffle, slightly softens the inside, and makes the waffle soft on one side while still crispy on the other.[4]
Retail
Pre-prepared stroopwafels, in packets, are available from supermarkets and other shops.
Gallery
| A ball of dough is placed on a waffle iron to make the waffle for a stroopwafel |
| A pot of steaming hot syrup is used to fill the stroopwafels |
| A packet of shop-bought stroopwafels |
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References
External links
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 Book:Crêpes, pancakes, and waffles
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 Category:Waffles
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 Portal:Food
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