Cruffles
Chef’s Tip
*Don’t overfill the Cruffles, add just enough to get a melty center without a mess.
Savoury 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
- 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.
- Serve immediately, with dipping sauces if you like (marinara for savoury, chocolate or berry sauce for sweet).
- Enjoy!
Notes
*Tip: Don’t have a waffle iron? No problem! A panini press works just as well to get your cruffles golden and crispy
- Storage: Store leftovers in an airtight container for up to 2 days.
- Freezer: Layer each cruffle individually with parchment in between and place in a freezer-safe bag or container up to 1 month.
- Reheating: Toast in the oven or air fryer at 350°F (175°C) for 5–6 minutes.
- Keep an eye on them, they can brown quickly!
- Puff pastry swap: You can use puff pastry instead of dough for a flakier, lighter cruffle. Just keep it cold, watch the cooking time, and don’t overfill.
- Dipping sauces: Savoury cruffles go great with marinara, ranch, or garlic aioli. Sweet cruffles pair perfectly with chocolate, berry, or caramel sauce.
- Flavour boosters: Sprinkle extra herbs, cinnamon, or sugar on top before pressing for a little extra flair.
- Sweet swap: You can swap cinnamon sugar for nutmeg or pumpkin spice for a seasonal twist.
- Cut cruffles into bite-sized pieces for parties, they’re perfect with toothpicks and dipping sauces.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
