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Packed with wholesome goodness, these Stroopwafels or Dutch Waffles in ordinary lingo are sent my way straight from Holland…together with the Holland cheeses, of course. I cannot thank tita thess ’nuff for these! they look so good that i did not wait another minute to try ‘em! after some photo shoots, that is :]…

…and you guessed it, even the cheese were popped open even before i can grab myself a bottle of wine and some crackers! and yep! all of it, and i mean all of it…now rummaged!

These delicious waffles are made from two thin layers of baked batter sweetened with a thin layer of caramelicious syrup filling right in the middle. This makes it good, not too sweet for my not-so-sweet-tooth! Perfect with a hot cup o’coffee…

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.
[source:wiki]