Stroopwafels are composed of a thin, sugary dough that is waffled in a special mold. The ultra thin waffles must then be split in half, coated with caramel, and sandwiched back together.

The earliest mention of the stroopwafel in English dates from 1974, the dictionary says, in an advertisement in the Ohio Beacon Journal, touting “Original Dutch Stroopwafels. “Just arrived from ...

These homemade Dutch stroopwafels consist of a thin layer of sweet caramel syrup in between two warm cinnamon waffle cookies.