A stroopwafel is a circular waffle-type pastry from the Netherlands. The iconic Dutch waffle consists of two pieces of cookies between which a caramel syrup made from molasses is inserted. Over the years, this caramel cookie waffle has become a staple of Dutch street food and has become very popular in the world.
A stroopwafel is a wafer-type cookie from the Netherlands. Etymologically, stroopwafel means “waffle in syrup” in Dutch.
The waffle is baked in a special appliance, called a pizzelle maker or stroopwafel iron, which differs from the traditional Belgian waffle maker. Indeed, this one has shallower plates than a traditional waffle maker and produces much thinner waffles than Belgian waffles.
Thus, the wafers made in this appliance are more crunchy than Belgian waffles. The cookie looks like a sandwich topped with a layer of sticky caramel syrup.
This Dutch waffle is a circular waffle that consists of two layers of cookies 2 to 3 inches (6 to 8 centimeters) in diameter and about 1/6 inch (four millimeters) thick. It is cut in half right out of the pizzelle maker, then garnished with dark brown caramel syrup, obtained from molasses and brown sugar.
The stroopwafel is also very popular in Belgium. It is part of the tradition of Dutch and Belgian street food. They are found in kiosks at fairs.
Also, stroopwafels are particularly widespread in Flanders. They are sold at the October fair in the province of Liège.
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