Stroopwafel – the Netherlands

A Stroopwafel is a Dutch waffle originating from Gouda, South Holland. Also called a syrup waffle and caramel waffle, the Stroopwafel’s batter is made from flour, butter, brown sugar, yeast, milk, and eggs. The fillings are made from syrup, brown sugar, butter, and cinnamon. This thin, round waffle cookie that is kept together by caramel filling and is formed with two layers of delicious baked dough, is now exported internationally and a favorite throughout the Netherlands.

Stroopwafels are said to have originated in Gouda during the late 18th century or the early 19th century when bakers recycled wastes and crumbs and sweetened them with syrup. According to a legend, the baker Gerard Kamphuisen created the Stroopwafel in the 1810s in his bakery, and 1840 became the year of the earliest recorded syrup waffle recipe.