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Netherlands Recipe- Dutch Cashew Stroopwafels


  • 2 cups all-purpose flour
  • 1/2 cup melted, unsalted butter
  • 1/2 cup of sugar
  • 1 large egg
  • 1 teaspoon of active dry yeast
  • 1/2 teaspoon of ground cinnamon
  • 1/4 teaspoon of salt
  • 1/2 cup cashew butter
  • 1/2 cup of stroop (Dutch syrup) or dark corn syrup
  • 1/2 cup of finely chopped roasted cashews
  • 1 teaspoon of vanilla extract


  • In a large bowl, combine the flour, sugar, yeast, cinnamon and salt.
  • Add the melted butter and egg to the dry ingredients and mix together to form a soft yet dough.
  • Knead the dough on a floured surface for about 5-7 minutes to turn it smooth and elastic.
  • Cover the dough, place it in a warm place for 1-1.5 hours to let it rise till it is double in size.
  • Preheat your waffle iron.
  • Divide the risen dough into equal portions and shape each into a ball.
  • In a small bowl, combine the cashew butter, stroop, chopped cashews and vanilla extract to make the filling.
  • Flatten each dough ball into a disc and place a spoonful of the filling in the center.
  • Fold the dough over the filling to enclose it, sealing the edges to form a filled ball.
  • Place each filled ball in the preheated waffle iron and cook according to the manufacturer's instructions, until golden and crisp.
  • Remove the stroopwafels from the waffle iron and let them cool on a wire rack.
  • Serve the stroopwafels warm or store them in an airtight container for later enjoyment.
Nutrition Facts  Amount per serving % Daily Value
Calories 380 Kcal 19% 
Total Fat 18g  23% 
Saturated Fat 7g 35% 
Cholesterol 45mg  15% 
Sodium 150mg  7% 
Total Carbohydrate 50g  17% 
Dietary Fiber 2g  7% 
Total Sugars 25g  50% 
Protein 6g
Calcium 40mg   4%
Iron 2mg  11% 
Vitamin A 200IU


Vitamin C 0.5mg




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