If you have a Dutch friend who hasn't told you about the stroopwafel, you should really reconsider this "relationship." The name kind of sounds like a throat condition, but this national waffle of the Netherlands is delicious. Instead of having chunkier syrup pockets like the Belgian waffle, it has smaller honeycomb-like ones, and there's no syrup on top—just a hot caramel goo sandwiched between two halves.
In honor of Queen's Day, the national Dutch holiday, everyone has an excuse to eat stroopwafels this week. Danku in Manhattan is making them to order starting this Thursday, April 30, and claims to be the only place in New York City doing them fresh.
After the jump, observe stroopwafelication.
The caramel filling starts as a chunky texture in a tub, but needs to get oozy and bubbly. So into a pot it goes!
Another big tub, except this one is filled with stroopwafel dough that will be balled up like cookie dough.
The waffle iron is set to 200°F. Needs a little time to get all steamy.
After 60 seconds inside, out comes a flat, golden-brown, infantile stroopwafel.
"This is when Filip gets all Dutch on me," said Danku assistant manager Angel Arroyo, who is trained to be on stroopwafel duty. His boss, Flemish-born Filip van Hoeck who co-owns Danku, can slice the steaming-hot, just-born stroopwafel with his bare hands. Arroyo has to wear gloves (but there's no shame). Seriously, that little disc is a hand-burner.
There she is. This version is super cinnamony, kind of like a graham cracker on steroids. I didn't mind.
Sitting on top like a coffee or tea lid, the stroopwafel gets all melty inside from the clouds of drink steam (like a DIY microwave!). The Dutch often enjoy them this way.
Danku will start selling stroopwafels on Thursday, April 30, at $1.50 each. The new menu addition was inspired by Queen's Day, but Danku plans to sell 'em year-round.
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