If you thought waffle iron is a one trick pony. Think again. Let me present the Croffle. When croissant meets waffle. So you take your thought of pastry for the size of my waffle iron I cut it into quarters. Now you just place it, press it and wait. Four to five minutes depending on your waffle iron should do the trick Look at that. It is just as crispy as a croissant, but it’s shaped like a waffle. You could treat it like a waffle and pour maple syrup on top. Seriously, would you take a look at that? Or I was struck with inspiration while I was doing this because I love a good croissant but you know what I like even better. A pennel schokolade. Yes. Puff pastry, chocolate chips. Fold and press. [MUSIC] I’m trying to think of what I could call that. A panochocowaffle? Meh.
Source: How to Make Croissant Waffle
I slightly undercook sheets of phyllo dough in the waffler, pull the sheets out, and then spread a generous layer of raspberry jelly on each side with a sprinkling of grated very dark chocolate on top of each side. Put the two sides together and bake in the oven for 4-6 minutes at 350° or cut into quarters or squares in a preheated (NOT heating – it will scorch the dough) toaster oven for 2-3 minutes. Raspberry and dark chocolate are sinful.