Buffalo Chicken Puff Pastry Waffles Recipe
The tangy, spicy, cheesy flavors of Buffalo chicken come together in this indulgent puff-pastry waffle. [Photographs: J. Kenji Lopez-Alt]
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.
For step-by-step rolling instructions, please see the photos in this post about puff pastry waffles.
Note: We used shredded dark meat from two roast chicken legs, but white meat can also work.
- Yield:Serves 4 to 6 as a snack
- Active time: 15 min
- Total time:15 min
Ingredients
- All-purpose flour, for dusting
- 1 (1/2-pound) sheet frozen puff pastry, thawed
- 1 cup shredded chicken (see note)
- 1/4 cup crumbled blue cheese (about 2 ounces)
- 3 tablespoons Frank's RedHot, plus more for serving
- Blue cheese dressing, for serving
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.
-
2.
Spread chicken on puff pastry, leaving a 1 inch border on all edges. Arrange blue cheese on top, then drizzle hot sauce all over, leaving a 1 inch border on all edges.
-
3.
Roll puff pastry sheet away from you like a jelly roll. When completely rolled, pinch seam to seal.
-
4.
Pinch ends of puff pastry to seal, then roll 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 12 minutes.
-
5.
Transfer to a cutting board, cut into wedges, and serve immediately, serving blue cheese dressing and extra hot sauce on the side.
Comments
ADD A COMMENT
PREVIEW YOUR COMMENT