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!
WE ARE ALMOST READY TO OPEN!
Thank you for all the love and messages about our stroopwafels!
Our flagship store officially opens on May 18, and we can’t wait to share our sweet, syrupy creations with you.
If you’re a stroopwafel lover, a curious first-timer, or someone who just gets it when it comes to good treats — leave us a message! We’ll make sure you’re first to know about opening day updates, exclusive drops, and other tasty surprises.
Liefs,
HSH