Waffles with puff pastry are an easy yet delectable delicacy! A sensory extravaganza featuring crunchy edges and centers, your preferred fruit, and fluffy whipped cream. This recipe is ideal to try over the weekend.
Ingredients for puff pastry waffles:
- 1 XL sheet (375 g) of puff pastry
- salty garnishes: ketchup, ham, and cheese pieces;
- sweet garnishes: fruit, whipped cream, and powdered sugar
Recipe for puff pastry waffles:
To avoid breaking the dough when unrolled, take the XXL puff pastry out of the refrigerator ahead of time. Fold the rolled-out sheet in half to make the dough smaller and longer. Again, divide the dough in half to form a rectangle.
Spread it out so that it can be separated into four equal pieces that precisely fit on the waffle maker’s heating plates. Divide the dough into four equal pieces—I chose to make rectangles.
Advice: There’s no need to knead the dough. It takes a little time to cut the shapes to match the tile sizes. As a result, the waffles will become somewhat less “leafy” and thinner. You can even fold the dough entirely differently to fit your waffle iron.
Grease the waffle maker’s clean plates very gently with a tiny bit of oil (just for the first batch of waffles). Turn the waffle maker on to its highest setting when it has closed. Put a single slice of cake on every plate.
Switch off the waffle maker. My waffle iron has a 1300 W power output. I bake each batch of waffles for five minutes, then finish them. Sometimes, making sure the puff pastry waffles are sufficiently browned won’t change anything.
Once the first part is cooked, see how long it takes the waffles to fry to the proper consistency. Waffles should be baked for the same amount of time.
Puff pastry waffles have a crispy, leafy texture. I recommend sprinkling them with powdered sugar after baking and topping them with whipped cream. I also add bits of jam, bananas, or canned peaches during the winter. When fresh fruit is available, blueberries, strawberries, and raspberries are good options.
To satisfy your hunger for savory waffles made with puff pastry, just set the top of the crust on top, gently roll it out, and cut it into an even number of rectangles that about match the size of the heated plates in the waffle iron. Place a slice of ham and cheese on one sheet that is smaller than the puff pastry square, so as to keep the edges free.
The second flap’s borders should be pressed up against the top of the accessory-containing flap. This is how the edges of the baked waffle will be linked, and within will be juicy ham and stringy cheese. Cover baked waffles with ketchup.
Savor your food.
