Cinnamon-Raisin Puff-Pastry Waffle

The classic combo of cinnamon and raisin is the filling in this buttery puff-pastry waffle. [Photograph: Robyn Lee]

Cinnamon and raisin are a classic combination, and for good reason: They're delicious together. Here, we roll them into a puff-pastry spiral with sugar and cream cheese, then cook it in a waffle iron until crisp and flaky outside, hot and buttery within.

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

Cinnamon-Raisin Puff-Pastry Waffle

The recipe box is closed. Read about why and how to export your data »

About This Recipe

Yield:Serves 4 to 6
Active time:15 min
Total time:15 min
Special equipment:Belgian waffle iron, rolling pin

Ingredients

  • All-purpose flour, for dusting
  • 1 (1/2-pound) sheet frozen puff pastry, thawed
  • 1/2 cup softened cream cheese
  • 1/4 cup raisins
  • Cinnamon, for dusting
  • Sugar, for sprinkling

Procedures

  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. Spread cream cheese in an even strip across center of puff pastry, leaving a 1-inch border both ends of strip. Sprinkle all over with raisins, leaving a 1-inch border on all edges. Lightly dust all over with cinnamon and sprinkle with sugar.

  2. 2

    Roll puff pastry sheet away from you like a jelly roll. When completely rolled, pinch seam to seal. Pinch ends of puff pastry to seal, then coil 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 10 minutes.

  3. 3

    Transfer to a cutting board, cut into wedges, and serve immediately.

Comments can take up to a minute to appear - please be patient!

Previewing your comment: