Cruffles
Savory Cruffle Fillings
- Mozzarella + sun-dried tomato + basil
- Mozzarella & herbs (like the photo!)
- Pepperoni + mozzarella + pizza sauce
- Goat cheese + caramelized onion
- Roasted red pepper + feta + oregano
- Bacon + cheddar + green onion
- Chopped olives + cream cheese + dill
- Brie + fig jam
- Buffalo + blue cheese
Sweet Cruffle Fillings
- Cinnamon sugar + butter
- Cream cheese + Strawberries or jam
- Nutella + banana
- Peanut butter + jelly
- Dulce de leche or caramel
- Lemon curd
- Mascarpone + honey + crushed pistachios
- Coconut flakes + chocolate chips
- Maple syrup + pecans + a touch of cinnamon
Cruffles
These buttery, golden Cruffles are the snack you didn’t know you neede! Croissant dough, pressed in a waffle iron, and stuffed with whatever your heart desires (today’s star: mozzarella & herbs!). Flaky on the outside, gooey in the middle, and endlessly customizable. Perfect for brunch boards, snack trays, or honestly… just standing at the counter and eating one hot off the iron.
Equipment
- Waffle Iron
Ingredients
- 1 package croissant dough crescent roll dough or puff pastry
- ¼ cup filling of choice see options
- extra herbs, spices, or dipping sauces for serving Optional
Instructions
- Preheat your waffle iron.
- Depending on your model, lightly grease with oil or non-stick spray.
- Roll out the croissant dough on a lightly floured surface. If using crescent roll dough, separate it into individual triangles.
- Place a small spoonful of filling (like mozzarella and herbs or whatever your heart desires) in the center of each triangle. Don’t overfill, just enough to get a melty middle without too much spillage.
- Start at the wide end and roll each triangle up like a classic croissant. Tuck in the ends to help seal the filling inside.
- Place each rolled croissant into the waffle iron. Close gently and cook for 1½ to 3 minutes, or until golden and crispy.
- Enjoy right off the iron, or add dipping sauces on the side (marinara for savory, chocolate or berry sauce for sweet).
Notes
- Storage: Keep leftovers in an airtight container for up to 2 days.
- Reheating: Toast in the oven or air fryer at 350°F (175°C) for 5–6 minutes.
- Make-ahead: Assemble and freeze uncooked cruffles. Cook straight from frozen with an extra minute or two.
- Dough tip: Puff pastry can be used instead of crescent rolls. Just cut it into triangles or squares to wrap the filling.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
