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.
- 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
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.
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.
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 190 to 200°F, about 12 minutes.
Transfer to a cutting board, cut into wedges, and serve immediately.
Belgian waffle iron, rolling pin