Inspired by the magical South American pastries filled with guava and cream cheese, this quick, easy, and deliciously indulgent dessert waffle is made by rolling spreadable cream cheese and guava paste into puff pastry, then cooking it in a waffle iron until crisp outside and molten within.
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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 cooking it in a waffle iron until crisp and flaky outside, hot and buttery within.
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.
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.
This simple, insanely addictive dessert is made by filling puff pastry with homemade frangipane (an easy buttery almond paste), then cooking it on a hot waffle iron until crisp, flaky, and utterly delicious.
We combine store-bought puff pastry dough with pepperoni pizza-themed fillings, and roll it up using the traditional Chinese scallion pancake method as our inspiration before pressing the whole thing into a waffle iron. The result is a buttery, cheesy, crispy, flaky, flavor-packed treat.
Waffled macaroni and cheese might not rank quite as high on the list of "things you must try before you die" as, say, a fresh-from-the-water oyster, or a sliver of Parmesan sliced off of a wheel that has just been opened in front of your eyes, or skinny dipping in mixed company, but it's certainly good enough that it should immediately make your list of second-tier priorities. That is, of course, if you do it right.
Stick your old french fries in the waffle iron for an awesome, crispy, pull-apart waffle snack.
Crispy waffles with bacon, cheddar cheese, and scallions.
Vermont is often known for its commitment to wholesome, healthy foods (in addition to all that cheese, of course). Whole-grain flours are therefore a common sight in pastry counters and bread displays. Tracey Medeiros features a number of whole-grain baked goods in her new cookbook, The Vermont Farm Table Cookbook, and this waffle recipe of of sorghum, buckwheat, and millet flour stands out as one of the most interesting.