Savory Mortadella, Garlic, and Caper Puff-Pastry Waffle Recipe

Daniel Gritzer
Savory Mortadella, Garlic, and Caper Puff-Pastry Waffle Recipe
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  • Yield:Serves 4 to 6 as a snack
  • Active time:15 min
  • Total time:15 min
This recipe appears in:
Savory Mortadella, Garlic, and Caper Puff-Pastry Waffle

Inspired by garlic bread, this mortadella-stuffed puff-pastry waffle is loaded with flavor. [Photograph: Robyn Lee]

Kind of like garlic bread on steroids, this quick and easy puff-pastry waffle snack is layered with paper-thin slices of mortadella along with a garlicky sauce flavored with parsley, capers, and olive oil.

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

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup loosely packed parsley leaves and tender stems (about 4 sprigs)
  • 5 medium garlic cloves
  • 1 tablespoon capers
  • Kosher salt and freshly ground black pepper
  • 1/4 pound thinly sliced mortadella or bologna
  • All-purpose flour, for dusting
  • 1 (1/2-pound) sheet frozen puff pastry, thawed

Directions

  1. 1.

    Preheat a Belgian waffle iron according to manufacturer directions. Combine olive oil, parsley, garlic, and capers and, using a mini food processor or an immersion blender, process into a semi-smooth sauce. Season with salt and pepper.

  2. 2.

    Lightly dust a work surface. Lay out puff pastry sheet, lightly flour top, and roll into an approximate 16- by 16-inch square. Spread garlic sauce on puff pastry, leaving a 1 inch border on all edges. Layer mortadella on top, 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 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 190 to 200°F, about 12 minutes.

  5. 5.

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

Daniel Gritzer
Culinary Director

Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. He spent nearly a year working on organic farms in Europe, where he harvested almonds and Padron peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art.

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