• Puff Pastry
    • All-purpose flour, for rolling
    • 1 (14-17 ounce) box puff pastry (thawed according to package directions)
  • Almond Butter and Jelly Puffles
    • 4 tablespoons almond butter
    • 6 tablespoons fruit jelly or jam
    • Butter (for serving)
    • Maple syrup (for serving)
  • S'mores Puffles
    • 4 ounces bittersweet chocolate (finely chopped, divided, plus more for garnish)
    • 1 cup mini marshmallows
    • Lightly sweetened whipped cream (for serving)
  • Croque Monsieur Puffles
    • ½ pound Gruyere or Swiss cheese (grated)
    • 8 slices ham
    • 3 tablespoons grainy Dijon mustard
    • Butter (for serving)
    • Powdered sugar (for serving)


Heat the waffle maker to medium-high heat and lightly flour your work surface. Unroll the pastry and cut it in half widthwise.

Measure the cooking surface of your waffle maker. Roll each piece of pastry to the same width but double the length of your waffle maker. For example, if your waffle maker measures 8 inches square, roll each piece of pastry to an 8x16 inch rectangle.

Divide the filling ingredients of your choice between the two pieces of pastry, distributing the ingredients evenly on one half of each piece of dough, leaving a ½ inch border. Lightly brush border with water.

Fold the other half of each piece of pastry over like a book and crimp the edges to seal in the filling. (If your waffle maker is circular, trim the edges of the pastry to fit, then fill and seal.)

Place one filled waffle inside the waffle maker and cook until golden brown and puffed, about 5-6 minutes each, depending on your piece of equipment. Repeat with remaining waffle.

Cut each waffle into four pieces and serve topped with suggested garnishes.

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