The great debate between which is better, pancakes or waffles, is ongoing. While many people insist that waffles are better because they are crispier and have little pockets for syrup, I’ve always been partial to pancakes. However, a croissant to me trumps all other breakfast delicacies. And, when I found out people are making croissant waffles I had to catch my breath. The trend for these truly decadent breakfast wonders was started as a tasty Korean street food snack where the croissant dough is cooked on large waffle irons then topped with powdered sugar, chocolate sauce, or even savory toppings.
This homemade version uses a simple shortcut so that you end up with easy, delicious, beautiful croissant waffles, AKA croffles. Pre-made croissant dough exists, but can be hard to find. So, we’re using thawed puff pastry dough sheets instead.
Flour your work surface then fold the dough over two times. Roll it out as thinly as you can and then repeat the process. This folding and rolling infuses the already-buttery dough with many layers. As the butter belts in the waffle iron and the layers are cooked they will create the same flaky layers that croissants are so well known for.
Many croffle recipes online show rolling up the dough like a crescent roll. I tried this, using various sizes of dough pieces, and found that this method combined with my waffle iron resulted in undercooked dough in the middle each and every time, even when I left it in for a lot longer than usual.
I found that the best way to go about making these fabulous treats was to divide the dough into 4 equal pieces. Roll your first section out to a roughly 6″x12″ rectangle. Then use a 5″ glass bowl to cut 2 circles from the rectangle. Repeat for each section of dough so that you can have your croffles ready to go one right after the other.
Serve these croffles with berries, Nutella, whipped cream, or maple syrup for a crispy, flaky, buttery breakfast or snack that’s the best of 2 already amazing breakfast foods. There’s nothing like them and a word of warning: once you make them you’ll want to make them all the time. But, the good news is that you can make a double batch and freeze them. Then heat them up in the toaster whenever you want them, sort of like a very fancy version of Eggo waffles.
Makes 8 small waffles
20m prep time
30m cook time
- 1 (18 oz) package frozen puff pastry, thawed
- 2 tablespoons unsalted butter, melted
- 1/2 cup maple syrup
- whipped cream and berries for garnish
- Flour a flat work surface. Lay out puff pastry dough on flour and fold in half twice, once each direction. Roll dough very thin, then repeat this process 2 more times. Divide dough into 4 equal sections.
- Roll out each dough section to roughly 6"x12"rectangles. Use a 5" glass bowl to cut 2 circles from each rectangle.
- Brush a little butter onto waffle iron. Place dough in waffle iron and then cook for 4-7 minutes depending on your iron.
- Check first croffle by opening it up after a few minutes to determine the cooking times for remaining dough. Repeat until all dough has been cooked in waffle iron.
- Top with maple syrup, whipped cream, or fruit of your choice. Or make these croffles savory by adding some shredded cheddar cheese and sliced ham.
Recipe adapted from Tasting Table.