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Stroop my Wafels

April 15, 2009

I never tried stroopwafels when I was in Amsterdam many many years ago, but now I have an incentive (not that I needed one) to revisit in the near future.  Stroopwafels are two thin waffles that are filled with ooey gooey goodness of honey and maple syrup.  The idea is that you set them on the top of your tea cup and while you tea is steeping it heats up the wafels and softens the filling.  While the classic approach is very satisfying as a morning treat, this Sunday morning I thought I’d try something a little different.

Stroopwafels #3


I randomly came across a recipe on this blog for a new way to eat the Stroopwafels that we had sitting in our cupboard since Christmas.  Erin gave them to me as a present because she knew that I would love to eat them while I hug my mugs of tea in the cold winter.

Stroopwafel #1






(Un)fortunately we decided to eat healthier in January so this box of Stroopwafels made there way to the back of the cupboard.  I pulled them out to give a new recipe a try.  I didn’t have any marscapone in the apartment so I fiddled with the original recipe a bit.  I think the options for these yummy treats are endless!

Stroop your Wafel with Fruit

Adapted from Heidi Swanson

Makes 2 servings


2 Stroopwafels

1 Pear, sliced

2 tsp of honey, or more to taste

3 tbsp of cream cheese or neufchatel, at room temperature

1 handful of pecans, coarsely chopped


Place the Stroopwafels on a cookie sheet and broil them briefly until the insides get warm and gooey.  Make sure you keep an eye on them as they heat quickly and you don’t want them to overheat or they will turn sticky.

Whip the cream cheese with a fork and sweeten it with honey to taste.  Spread some the cream cheese on the Stroopwafels.  Top with sliced pears and sprinkle with pecans.  Yum!

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