I’ve made some fun stuff in my waffle iron, including waffles. I’ve made Cauliflower Waffles which are having a strangely huge run on the blog. I’ve made Cinnamon Roll Waffles which are now My Faithful Assistant’s favorite weekend breakfast. Imagine my delight when, a few weeks ago, Epicurious introduced me to another way to use the waffle iron. Puffles! Puff pastry, stuffed or not.
We’ve had a rough couple weeks in our house and haven’t been able to spend a lot of time together. Honestly, I was kind of hoping for a dismal weekend with no homework so we could all snuggle on the couch and binge watch something. That isn’t going to happen. But since we were at least all in the house together, I broke out the puff pastry and tried my hand at making them for an afternoon treat.
I was a little skeptical since the recipe involved measuring the waffle iron to determine how large to roll your puff pastry. Plus, let’s face it. Epicurious probably has a little nicer kitchen to work in then the average person reading this blog. And of course, food stylists. We all know I am not a food stylist. Thinking about all of this almost sucked the fun out of making this fun treat. Then I noticed that the Pepperidge Farm Puff Pastry was folded in thirds and that each of the thirds was approximately the same width of each of the sections of my waffle iron. The length looked good enough for me. I spread Nutella on one half of the pastry, being careful to leave room around the edge. I placed two Puffles in the waffle iron (prepped with cooking spray) and let them cook for about five minutes until they were golden brown and puffing.
They were delicious! We will absolutely make these again. I’m looking forward to trying a savory version with ham and cheese or spinach and pesto. If you want to make Puffles yourself, follow the instructions on the Epicurious page (link is above).