Ingredients
Equipment
Method
- Open the package and pull the dough apart along the marked lines. Place the triangles on a cool plate without stretching or flattening them.
- Roll each triangle from the wide end toward the pointed tip. Keep each roll short and snug, then tuck the tip underneath.
- Pour ¼ cup sugar onto a small plate. Roll each crescent through the sugar until it has a thin, even coating. Shake off loose crystals.
- Brush both plates with a very thin layer of neutral oil. Use a folded paper towel held with tongs if you do not have a pastry brush.
- Set it to medium heat and close the lid. Heat it for 3 to 5 minutes, or until the ready light turns on.
- Place one roll in the center of the lower plate. Lower the lid with gentle pressure, but do not force it closed.
- Keep the lid closed for the first 3 minutes. Cook for 3 to 5 minutes total, checking when the steam begins to slow. The croffle should be deep golden with firm edges and no pale dough in the center.
- Remove the croffle with silicone or wooden tongs. Let it cool on the rack for 2 to 3 minutes so the caramelized coating can firm.
- Wipe away burnt sugar between batches and add another thin coat of oil only when the plates look dry.
- Finish each warm croffle with powdered sugar, fruit, chocolate sauce, whipped cream, or ice cream. Add wet toppings right before serving to protect the crisp texture.
Notes
Keep the dough refrigerated until you are ready to shape it. Warm dough becomes sticky and may lose its flaky layers.
Start with medium heat, even if your waffle maker has a high setting. High heat can burn the sugar before the thick center cooks.
Do not coat the dough with a heavy layer of sugar. Excess sugar can melt into dark puddles and make the waffle plates hard to clean.
Cook one croffle at a time in a small waffle maker. A large rectangular model may hold two, provided the dough pieces do not touch.
Hot melted sugar can cause burns. Keep your fingers away from the plates and move the croffles with silicone or wooden tongs.