"The cherished Dutch Syrup Waffle delight."
The Dutch stroopwafel, or "syrup waffle," has origins dating back to the late 18th century in the Netherlands. Here's an overview of the history of the Dutch stroopwafel:
Origins in Gouda, Netherlands: The stroopwafel is said to have originated in the city of Gouda in the Netherlands during the late 18th century. Gouda was known for its cheese, and the stroopwafel was created as a sweet treat to accompany coffee or tea.
Early Waffle Makers: The earliest stroopwafels were made by bakers who would take scraps and leftover crumbs of dough, press them into thin wafers on a hot waffle iron. These wafers were then filled with a sweet syrup made from ingredients like brown sugar, cinnamon, and butter.
A Popular Street Snack: Over time, stroopwafels gained popularity not just as a delicacy enjoyed in homes but also as a street snack. In the 19th century, street vendors began selling freshly made stroopwafels in markets and at fairs.
Traditional Process: The traditional method of making stroopwafels involves baking two thin waffle-like cookies and then sandwiching them together with a sticky syrup filling. The syrup becomes soft and gooey between the crisp wafers.
Modern Production: While traditional methods are still used by some artisanal bakeries, the production of stroopwafels has become more automated in modern times. They are now widely available in Dutch supermarkets and are a popular export product.
Global Popularity: Stroopwafels have gained popularity worldwide, and you can often find them in international grocery stores or served as a sweet treat in coffee shops. They are enjoyed as a snack, a dessert, or a topping for hot beverages.
Cultural Icon: Stroopwafels have become a cultural icon in the Netherlands, and they are often associated with Dutch hospitality. They are frequently offered to guests alongside coffee or tea. Today, stroopwafels are enjoyed by people of all ages, both in the Netherlands and beyond. They continue to be a symbol of Dutch culinary tradition and a delightful treat that combines the pleasures of a crispy cookie with a sweet, syrupy filling.
How to eat: You can eat your stroopwafel at room temperature, but many people find them particularly delicious when warmed. Here's how to enjoy a warm stroopwafel:
1. Coffee or Tea Topping: One common way to enjoy warm stroopwafels is by placing one on top of a hot cup of coffee or tea. The steam and heat from the beverage will soften the stroopwafel and slightly melt the syrup inside, making it gooey and delicious. Allow it to rest on top of your hot drink for a minute or two before taking a bite.
2. Microwave: If you prefer a quick and convenient method, you can warm a stroopwafel in the microwave. Place it on a microwave-safe plate and heat it for just a few seconds (usually 10-15 seconds is enough) until it becomes warm and slightly soft.
3. Oven or Toaster Oven: Preheat your oven or toaster oven to a low temperature (around 300°F or 150°C). Place the stroopwafel directly on a baking sheet or on a piece of aluminum foil and warm it for a few minutes until it becomes warm and slightly gooey.
Whether you choose to warm your stroopwafel or eat it at room temperature, it's a delicious treat known for its crispy exterior and sweet, syrupy interior. Enjoy it the way you like it best!
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