Savory Mortadella, Garlic, and Caper Puff-Pastry Waffle

By
Daniel Gritzer
Daniel Gritzer
Daniel Gritzer
Senior Culinary Director
Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.
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Updated Aug. 10, 2018
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We've been going crazy with puff-pastry waffles this week, and today's waffle is no less nuts.

It started as a simple garlic-bread flavor, but when I was out shopping, I kept thinking of new things to add. First, This sure would be tastier with parsley mixed in. Then, This sure would be better if I also added some capers. Finally, This really would be boss if I threw some mortadella in there.

After all that, it didn't really make sense to keep calling this a garlic-bread puff-pastry waffle.

To make it, I followed the same basic method Kenji used for his pizza waffle (this one, not this one), rolling out the puff pastry to a roughly 16-inch square, then topping it with the filling, rolling it up, and twisting it into a spiral.

For a visual guide on forming the waffles, check out Kenji's original article, which provides step-by-step photos.