Cinnamon-Raisin Puff Pastry Waffle Recipe

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The classic combo of cinnamon and raisin is the filling in this buttery puff-pastry waffle. 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.

Recipe Facts

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Active: 15 mins
Total: 15 mins
Serves: 4 to 6 servings

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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

Directions

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

Special equipment

Belgian waffle iron, rolling pin

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