We prowled the streets of Maastricht until the stroopwaffle stand opened. There I learned that a single thin waffle is sliced in half while it is still warm and then slathered with warm syrup to glue the two halves back together. The Dutch may be more famous for their cheese but these are sooooo Gouda! Apparently the right way to eat a packaged one is to rest the stroopwaffle on top of your coffee cup until the syrup inside softens.
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