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These stuffed croffles are a fusion of croissants and waffles. They are so easy to make, completely customizable, and perfect for a quick breakfast or lunch!

A few months ago, my friend sent me a box of baked items as a gift (because she knows how much I LOVE sweets) and I couldn’t wait to dig into them. When I went to open the box, I was so excited to see treats, but couldn’t figure out what they were. They had the shape and texture of croissants but had the grooves to show that they were made in a waffle maker. Were there croissants or were they waffles??! It was the first time I was introduced to the brilliant invention – croffles. I love croissants and am obsessed with waffles, so the thought of marrying the two sounded right up my alley. They were the perfect sweet treat and I wanted to try to recreate a version of them for my boys. The bakery uses actual prebaked croissants as the base, but I wanted to try to see if I could make them work with premade croissant dough. I came up with these stuffed croffles and they have definitely made the list of items to keep on rotation for breakfast and lunch!

WHAT YOU’LL NEED

Here is what you’ll need to make these stuffed croffles:

(Note these ingredients are for a sweet peanut butter and banana version. See notes below for other filling suggestions for both sweet and savory croffles!)

• Croissant Dough: I used a premade crescent dough to make these croffles.
• Fillings of Choice: Banana and peanut butter are the fillings pictures above but there are so many fun variations you can make!

PROCESS

1. Unfold the crescent dough onto a floured surface. Gently separate the dough into the 8 premarked triangles.
2. Spread a thin layer of spread on the entire triangle and place some of your fillings on the long end of the triangle.
3. Starting at the wider end, roll each triangle up and press down the edges to seal. 
4. Place the croissants onto a preheated waffle iron and cook them for 2-3 minutes, or until golden brown.

STORAGE INSTRUCTIONS

Once cooled, store the croissants in an airtight container in the refrigerator for up to 3 days. To freeze, store in a freezer-safe Ziploc bag for up to 1 month. To reheat, you may place the croffles in a toaster, or bake them for a few minutes until warmed through. You may also microwave them for a few seconds to reheat.

SUBSTITUTIONS/FILLINGS

• Croissant Dough: The croissant dough may be replaced with puff pastry. If you are using puff pastry, use a knife to slice the dough into 8 triangles. You may also replace it with premade croissants! Just slice the croissants in half, fill with your favorite items and place them in a waffle maker for about 1 minute to heat through.
• Fillings: Here are some sweet and savory filling suggestions that would go great with these croffles!

Sweet Filling Combos:

• Peanut Butter & Banana
• Blueberries & Cream Cheese
• Nutella & Strawberries
• Sunbutter & Jelly

Savory Filling Combos:

• Turkey & Cheese
• Scrambled Eggs & Bacon
• Scrambled Eggs & Cheese
• Cooked Broccoli & Cheese
• Pizza Flavored

RECIPE NOTES

• Do not overfill the croffles with fillings because they will be hard to roll up into the croissant shape. Overfilling may also cause the fillings to ooze out of the croffles and into the waffle maker. 
• You may need to spray your waffle iron with a little cooking spray depending on the type of waffle maker you have to prevent sticking. I love using this mini waffle maker or this multi mini waffle maker to small eggo-sized waffles and no spraying is needed! I made 4 croffles at a time using the multi mini waffle maker!

You may also like:

• Mini Blueberry Croissants
• Peanut Butter and Banana Rollups
• Peanut Butter and Jelly Muffins