The newest 200-year-old breakout sweet treat from Holland.

 

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It’s been a long time since I was pleasantly surprised by anything associated with the experience of commercial air travel. From shrinking seats and absent amenities, to zone four boarding and burgeoning bag charges, it can feel like one indignity after another. Until a recent United morning flight to Chicago, when I was served a stroopwafel with my coffee.

Invented in Gouda, the Netherlands, as many as 200 years ago, the stroopwafel, a sweet filling of caramel, cinnamon and bourbon vanilla sandwiched between two thin toasted waffles, has become Holland’s favorite bakery product. Now, the Dutch bakery group Daelmans, founded in 1909, is bringing stoopwafels to America. In February, Daelmans began offering stroopwafels on United’s domestic morning flights, hence my felicitous encounter.

 

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Available in three flavors—honey, maple and caramel—the stroopwafel (syrup waffle in English) also comes complete with its own (highly recommended) consumption ritual. Intended as the perfect complement to your hot beverage, the classic stroopwafel fits comfortably atop your hot mug. After about two minutes, the steam from your beverage will have softened the waffle, melted the creamy center and released the smells of cinnamon and caramel. Decadent and delightfully delicious.

Available in Pasadena at Trader Joe’s, stroopwafels also come in a small snack size, in a convenient resealable bag.

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