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.

Another popular Dutch sweet is the stroopwafel ("stroop" meaning syrup).

Also available in the Netherlands are stroopwafel McFlurries.

I adore stroopwafel, two wafer-thin cinnamon waffles stuck together with rich caramel and served with two scoops of vanilla ice cream.

Julia Cawley eats a Dutch stroopwafel, a skinny waffle cookie with a caramel filling, from the Good Batch at Smorgasburg in Williamsburg, Brooklyn.

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

Cookies are also produced in great number and tend to contain a lot of butter and sugar, like stroopwafel, as well as a filling of some kind, mostly almond, like gevulde koek.

Eat a homemade stroopwafel, a decadent novelty of wafers and caramel, at the bustling open-air Vredenburg market, where shoppers can find clothing, jewelry, artwork, electronics and more (open Wednesday, Friday and Saturday).

Dutch Cookie Coffee bars are stocking up on a delicious Dutch confection to nibble with coffee: the Stroopwafel, a layer of caramel sandwiched between thin round waffled wafers about three inches in diameter.

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.