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Vegetarian
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Peanut-Free
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Tree Nut-Free
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Egg-Free
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Sesame-Free
Daelmans Stroopwafel Variety Pack, Caramel, Chocolate, Honey, 3 Pack
$29.99
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Product Details
Daelmans bakes these in the Netherlands, and this pack puts three versions side by side: caramel, chocolate and honey. Every wafel is two thin waffle layers pressed golden in an iron, then split and filled while still warm.
The caramel original carries the stroop the cookie is named for, a buttery syrup with vanilla and cinnamon worked through it. The honey version trades that for something lighter and more floral. The chocolate one brings cocoa in alongside the caramel for a darker, less purely sweet result.
The Dutch way to eat one is to rest it flat over a full mug of coffee or tea for a minute. The steam softens the syrup and warms the waffle through, so it pulls apart chewy instead of snapping. Otherwise they go in lunch boxes, on a dessert plate next to ice cream, or straight from the pack at a desk.
Ingredients
Allergen Information
Contains: wheat, milk, and soy.
Manufacturers can change formulations at any time, so always read the physical label before consuming.
Manufacturers can change formulations at any time, so always read the physical label before consuming.
Directions & Storage
Daelmans Stroopwafel Variety Pack, Caramel,...
$29.99
Questions About This Product
The things people actually want to know before they cook with it.
How do you warm a stroopwafel on a coffee cup?
Set the stroopwafel flat on the rim of a hot mug of coffee or tea and leave it there for about two minutes. The steam rising through the waffle softens the syrup filling until it turns gooey, and the biscuit itself goes from crisp to pliable. Lift it off and eat it right away while it is still warm. Daelmans calls this warm it up on your cup, and it is the way most Dutch people eat them.
Where did the coffee-cup warming ritual come from?
Daelmans traces it to Dutch workers in the early 1900s who were reinforcing dikes in cold weather. During lunch breaks they would rest a stroopwafel on their coffee cup, which kept the coffee warm a little longer and softened the caramel at the same time. It was a practical trick before it was a tradition, and it stuck.
What is the caramel filling inside a stroopwafel made of?
Daelmans describes it as a rich butter caramel syrup, spread between two thin waffle layers according to a family recipe. Traditionally the filling is built from syrup or treacle, brown sugar, butter and cinnamon cooked down until thick. That is where the name comes from, since stroopwafel literally means syrup waffle in Dutch.
How is a stroopwafel actually made?
A stiff dough is pressed in a hot waffle iron until it is thin and crisp. While the waffle is still warm the baker trims the edges and splits it horizontally into two discs, then spreads the warm syrup filling across one half and presses the other back on top. As everything cools the syrup sets and glues the two waffle layers into a single cookie.
What is the difference between the caramel, chocolate and honey ones in this pack?
The caramel is the original, with two plain waffle layers around a butter caramel syrup filling. The chocolate version uses two crisp chocolate waffles around that same soft caramel center, so the chocolate is baked into the waffle rather than coated on the outside. The honey version swaps the filling for a soft butter honey syrup, which comes across as lighter and more floral than the caramel.
Where do stroopwafels come from?
They originated in the city of Gouda in South Holland in the late 1700s or early 1800s. The commonly told story is that a baker, often named as Gerard Kamphuisen, made them by sweetening leftover dough scraps and crumbs with syrup rather than wasting them. They spread to other Dutch cities after about 1870, and by 1960 Gouda alone had seventeen stroopwafel factories.
Where are Daelmans stroopwafels made?
Daelmans bakes them at its bakery in Oss, in the Netherlands. The company works from what it describes as a secret family recipe. The Dutch origin is part of why the brand markets them as authentic rather than Dutch-style.
How do you pronounce stroopwafel?
In Dutch it lands roughly as STROHP-vah-full, with the w closer to an English v sound. The word breaks into stroop, meaning syrup, and wafel, meaning waffle. Nobody in a shop will mind if you say it the English way.
What if I do not drink coffee, is there another way to warm one?
Any hot mug works, so tea or even plain hot water gives you the same steam. If you would rather not use a cup at all, a few seconds in a microwave or a short spell in a warm oven or toaster oven softens the syrup, though it goes from warm to messy quickly, so start short. Plenty of people also eat them straight from the wrapper at room temperature, which keeps the waffle crisper.
Are stroopwafels supposed to be soft or crunchy?
Both, depending on how you eat them. Straight out of the wrapper a Daelmans stroopwafel is a toasted waffle cookie with a firm chew from the syrup, which is how most people eat them on the go. Warmed on a cup the whole thing turns soft and the filling runs. Neither one is wrong, but the warm version is the one the brand builds its ritual around.
Are Daelmans stroopwafels vegetarian?
Daelmans states that its stroopwafels are suitable for vegetarians, noting that the mono- and diglycerides of fatty acids it uses are plant based. The brand also states that they contain no E-numbers of animal origin. Check the packaging on the box you receive, since the range includes several recipes.
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