Stroopwafel Recipes
Stroopwafel S’mores
Servings: 6
Ingredients
6 regular-sized Stroopwafels
6 marshmallows
3.2 oz (90g) milk chocolate
Equipment
BBQ grill, torch, or fire pit
Instructions
- Slice the Stroopwafels in half and break the chocolate into small pieces.
- Place 6 Stroopwafel halves on a serving plate and top with chocolate.
- Skewer the marshmallows and roast them over a hot grill or fire.
- Place the roasted marshmallows on the chocolate-covered Stroopwafels, allowing the chocolate to melt.
- Top with the remaining Stroopwafel halves, press gently, and serve.
Tip: For extra gooeyness, place assembled s’mores in an oven-safe dish and warm them on the grill until the syrup inside the Stroopwafels melts. Use a spatula to serve.
Stroopwafels à la Mode
Servings: 4
Ingredients
4 large Stroopwafels
Thick custard or your favorite ice cream
Icing, caramel sauce, or melted chocolate
Stroopwafel crumbs (from leftover pieces)
Equipment
Ice cream scoop
Metal cookie cutter
Instructions
- Use a cookie cutter to cut circles from the Stroopwafels, roughly the size of an ice cream scoop.
- Finely chop the leftover Stroopwafel pieces into crumbs and set aside.
- Place a scoop of ice cream or custard onto each Stroopwafel circle.
- Drizzle with icing, caramel sauce, or melted chocolate.
- Sprinkle with Stroopwafel crumbs and serve immediately.
No Bake Stroopwafel Cheesecake
Servings: 16 individual cups
Ingredients
Base:
170g Stroopwafels
80g digestive biscuits
125ml caramel sauce
Filling:
700g fresh cream cheese
300ml whipped cream
150g icing sugar
3 tsp vanilla extract
Topping:
5 Stroopwafels, chopped
125g raspberries (or other fresh berries)
Extra caramel sauce for drizzling
Equipments
23 cm (9-inch) springform pan
Baking paper
Food processor
Mixer
Instructions
Prepare the Base:
- Crush the Stroopwafels and digestive biscuits in a food processor until fine.
- Heat the crumbs in a pan until the caramel softens, then mix well.
- Divide the mixture evenly among the dessert cups and press gently to form a base. Let cool to room temperature.
Make the Filling:
- In a large bowl, beat the cream cheese until soft.
- Add the whipped cream and mix until fluffy.
- Fold in the icing sugar and vanilla extract.
Assemble & Chill:
- Pipe or spoon the cheesecake filling over the prepared bases in each cup.
- Smooth the tops and refrigerate for at least 5 hours until set
Decorate & Serve:
- Top with chopped Stroopwafels, crushed cookies, and a drizzle of caramel sauce.
- Slice and enjoy!
Stoopwafel Cake with Caramel Topping
Servings: 8-10
Ingredients
Cake:
400g Regular cake mix
250g unsalted butter, softened
4 eggs, beaten
5 tbsp cane sugar
100g Stroopwafel crumbs
Caramel Topping:
115g unsalted butter
5 tbsp cane sugar
200ml heavy cream
Equipment
Mixing bowls
Hand mixer
25 cm (10-inch) cake tin
Saucepan
Instructions
Bake the Cake
- Preheat the oven to 180°C (356°F).
- Remove 250g butter from the fridge, cut into cubes, and let it reach room temperature.
- In a large bowl, add the cake mix.
- In a separate bowl, beat the eggs with a fork.
- Add the butter cubes, 5 tbsp cane sugar, and eggs to the cake mix.
- Mix with a hand mixer until smooth.
- Grease the cake tin with butter and pour in the batter.
- Stir ⅔ of the Stroopwafel crumbs into the batter.
- Bake for 45-50 minutes in the center of the oven.
- Check doneness with a skewer—if it comes out clean, the cake is done.
- Remove from the oven and let the cake cool completely.
Make the Caramel
- Heat 115g butter in a saucepan over medium heat.
- Once melted, add the remaining cane sugar and stir until fully dissolved.
- Stir in the heavy cream and bring the caramel to a boil.
- Let it simmer for 5 minutes, stirring regularly.
- Remove from heat and stir for 1 more minute.
- Pour the caramel into a bowl and let it cool completely.
Tip: The caramel is boiling when it starts bubbling.
Assemble & Serve
- Remove the cake from the tin and place it on a serving plate.
- Drizzle the cooled caramel over the cake.
- Garnish with the remaining Stroopwafel crumbs.
- Slice and enjoy!