A stroopwafel (Dutch pronunciation: [ˈstroːpˌʋaːfəl] (listen); literally "syrup waffle") is a wafer made from two thin layers of baked dough with a caramel syrup filling in the middle. Stroopwafels are popular in the Netherlands, and were first made in the Dutch city of Gouda. Nowadays the waffles are eaten worldwide.
|Alternative names||Syrup waffle, treacle waffle, caramel cookie waffle|
|Place of origin||Netherlands|
|Region or state||Gouda, South Holland|
|Created by||Gerard Kamphuisen|
|Main ingredients||Batter: flour, butter, brown sugar, yeast, milk, eggs|
Filling: syrup, brown sugar, butter, cinnamon
Description and useEdit
Originally the waffles had a diameter of about 10 centimetres (3.9 in), but they are now available in sizes varying between 5 and 25 centimetres (2.0 and 9.8 in). Stroopwafels are sold on the streets, at markets, and in stores like supermarkets. Stroopwafels that are being sold outside of the Netherlands may be smaller and more expensive than in the Netherlands. The Dutch also add stroopwafels to ice cream and other snacks.
The snack may be eaten at room temperature or may be warmed first, such as by placing it over a cup of hot coffee or tea.
Ingredients and bakingEdit
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 is 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.
The stroopwafel was first made in Gouda either during the late 18th century or the early 19th century 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. 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 still open.
Since 2016, United Airlines has been serving stroopwafels as a free breakfast snack on its domestic flights. It was temporarily replaced with a wafer in mid 2018, but the company returned to serving them in January 2019.
In the Netherlands, similar cookies with honey instead of syrup are sold as honingwafels. Crumbs of stroopwafels (leftovers from manufacturing) are also sold in candy cones. Stroopkoeken (syrup cookies), another Dutch snack that consists of two cookies with syrup in between, are sometimes mistakenly sold as stroopwafels.
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- "Stroopwafel", Wikipedia (in Dutch), 27 April 2019, retrieved 2 May 2019
- History & recipe Archived 13 December 2007 at the Wayback Machine. Stroopwafelshop.com. Retrieved on 3 January 2007.
- Lazare, Lewis. "What's Stroopwafel? United Airlines embraces Dutch treat along with fast-growing list of U.S. retailers". www.bizjournals.com.
- United Airlines Stopped Serving Stroopwafels and People Are Pissed, Food & Wine
- United Airlines bringing back stroopwafels, Chicago Tribune
- United Is Finally Bringing Back Its Most Beloved In-Flight Snack, Thrillist
- "GBBO suffers its 'worst technical week ever' as viewers blame 'mean' Prue". The Sun. 19 September 2017.
- "Was this the most disastrous Bake Off Technical Challenge ever?". Radio Times.