November 4, 2010

Dutch Delicacies

The Stroopwafel
 

A stroopwafel (English translation: syrup waffle or treacle waffle) is a waffle made from two thin layers of baked batter with a caramel-like syrup filling in the middle.  They were first made in Gouda in the Netherlands, in 1784. Large versions are sold in the streets as a snack.

What is this Gooey Goodness?

The stiff batter for the waffles is made from flour, butter, brown sugar, yeast, milk, and eggs. Medium sized balls of batter are put on the waffle iron. When the waffle is baked, and while it is still warm, it is cut into two halves. The warm filling, made from syrup, brown sugar, butter, and cinnamon, is spread in between the waffle halves, which glues them together.

 
More Super Stroopwafel History

The stroopwafel originates from Gouda in the Netherlands. It was first made during the late 18th century or early 19th century by a baker using leftovers from the bakery, such as breadcrumbs, which were sweetened with syrup. 

One story ascribes the invention of the stroopwafel to the baker Gerard Kamphuisen, which would date the first stroopwafels somewhere between 1810, the year when he opened his bakery, and 1840, the year of the oldest known recipe for syrup waffles. In the 19th century, there were around 100 syrup waffle bakers in Gouda, which was the only city in which they were made until 1870. After 1870 they were also made at parties and in markets outside the city of Gouda. 


In the 20th century, factories started to make stroopwafels. In 1960 there were 17 factories in Gouda alone, of which four are currently still open.


(Thanks for these fun facts Wikipedia!)
 

1 comments:

Anonymous said...

A very mouth-watering delicacy, mmmm!

Post a Comment