Buffalo Chicken Puff Pastry Waffles

Buffalo Chicken Puff Pastry Waffles
  • Yield:Serves 4 to 6 as a snack
  • Active time:15 min
  • Total time:15 min
This recipe appears in:
Buffalo Chicken Puff Pastry Waffles

The tangy, spicy, cheesy flavors of Buffalo chicken come together in this indulgent puff-pastry waffle. [Photographs: J. Kenji Lopez-Alt]

Shredded chicken, Frank's RedHot, and blue cheese, all rolled up into puff pastry and cooked on a waffle iron. If you like Buffalo wings, you are guaranteed to like this variation on our puff-pastry waffle series.

For step-by-step rolling instructions, please see the photos in this post about puff pastry waffles.

Note: We used shredded dark meat from two roast chicken legs, but white meat can also work.


  • All-purpose flour, for dusting
  • 1 (1/2-pound) sheet frozen puff pastry, thawed
  • 1 cup shredded chicken (see note, above)
  • 1/4 cup crumbled blue cheese (about 2 ounces)
  • 3 tablespoons Frank's RedHot, plus more for serving
  • Blue cheese dressing, for serving


  1. 1.

    Preheat a Belgian waffle iron according to manufacturer directions. Lightly dust a work surface. Lay out puff pastry sheet, lightly flour top, and roll into an approximate 16- by 16-inch square.

  2. 2.

    Spread chicken on puff pastry, leaving a 1 inch border on all edges. Arrange blue cheese on top, then drizzle hot sauce all over, leaving a 1 inch border on all edges.

  3. 3.

    Roll puff pastry sheet away from you like a jelly roll. When completely rolled, pinch seam to seal.

  4. 4.

    Pinch ends of puff pastry to seal, then roll into a disk-shaped spiral. Place spiral in center of preheated waffle iron. Cook until puff pastry is deep golden brown on all surfaces and an instant-read thermometer inserted into the center registers 200°F, about 12 minutes.

  5. 5.

    Transfer to a cutting board, cut into wedges, and serve immediately, serving blue cheese dressing and extra hot sauce on the side.

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