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.
- 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
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.
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.
Transfer to a cutting board, cut into wedges, and serve immediately.
Belgian waffle iron, rolling pin