I don’t know about you, but usually the last thing I feel like doing in January is baking (or eating) anything sweet. I almost passed on this month’s We Should Cocoa challenge, but when I saw that our host Lisa at Lovely Appetite had picked Simple Recipes as her theme, I figured I could handle that!
Sometime in December I had seen a post somewhere in my search for Christmas cookies that suggested making puff pastry waffles by putting puff pastry in a Belgian waffle maker and filling it with a variety of fillings. I was intrigued, but didn’t have the time to try it then, simple though that may be. Since I had two batches of homemade puff pastry left in my freezer from making Pithivier, I figured that this was a great experiment to try and it would use up some of that decadent pastry dough.
I cut the puff pastry into rounds, sandwiched some bittersweet chocolate between two rounds, and popped it into my Belgian waffle maker and tried to be patient enough for it to cook through. About 7 minutes later, I essentially had a golden brown, buttery and layered “waffle” filled with chocolate that tasted a lot like a chocolate croissant. I ended up with 7 chocolate-filled puff pastry waffles (or Puffles as we’ve been calling them) and they were wonderful, although they went down a little too easily. What a fun experiment this was, and easy too!
- 1 lb puff pastry
- 1 egg, beaten
- handful of bittersweet chocolate chips
- Melted chocolate for drizzling, if desired
- If using homemade pastry, roll it out into a sheet.
- Cut any shapes that will fit into your Belgian waffle maker.
- Sprinkle some chocolate chips in the middle of one of the shapes. Brush some beaten egg around the filling, being careful not to go over the edges. Press another shape over the first one, gently sealing the edges.
- Bake in a pre-heated Belgian waffle maker for 5-10 minutes until cooked through and golden brown.
- If desired, drizzle with melted chocolate before serving warm.