Description
Golden Croffles made from flaky crescent roll dough cooked in a waffle iron until crisp and golden, topped with fluffy Biscoff whipped cream, fresh juicy strawberries, a drizzle of melted Biscoff spread, and a sprinkle of crushed Biscoff cookies. This easy yet indulgent recipe is perfect for breakfast, brunch, or dessert.
Ingredients
For the Croffles:
- 1 can Pillsbury crescent roll dough (or your favorite homemade croissant dough)
- Nonstick spray or butter (for greasing the waffle iron)
For the Biscoff Whipped Cream:
- 1 cup heavy whipping cream, very cold
- 2 tbsp Biscoff spread (softened slightly)
- 3 tbsp powdered sugar (optional, adjust to taste)
- ½ tsp vanilla extract (optional)
Toppings:
- Fresh strawberries, sliced
- Extra Biscoff spread, melted (for drizzling)
- Crushed Biscoff cookies
Instructions
- Preheat the waffle iron: Preheat your waffle iron according to the manufacturer’s instructions. Lightly grease the waffle iron with nonstick spray or a small dab of butter to prevent the croffles from sticking.
- Prepare the croissant dough: Unroll the crescent roll dough and separate it into individual triangles. Roll each triangle from the wide end to the tip to form a croissant-like shape, creating the base shape for the croffles.
- Cook the croffles: Place the rolled dough into the preheated waffle iron. Gently press down—you don’t need to flatten them completely—and cook for 3 to 5 minutes, or until the croffles turn golden brown and crisp on the outside.
- Make the Biscoff whipped cream: In a chilled bowl, whip the very cold heavy whipping cream until soft peaks form. Add the softened Biscoff spread, powdered sugar, and vanilla extract if using. Continue whipping gently until the mixture is smooth, fluffy, and well combined. Avoid overwhipping to prevent curdling.
- Assemble and serve: While the croffles are still warm, top each with a generous dollop of Biscoff whipped cream. Add a layer of fresh sliced strawberries on top, then drizzle with melted Biscoff spread. Finish by sprinkling crushed Biscoff cookies over each croffle for added texture and flavor. Serve immediately.
Notes
- Ensure the waffle iron is fully preheated before cooking the croffles to get a crispy golden crust and prevent sticking.
- Softening the Biscoff spread slightly (a few seconds in the microwave) makes it easier to whip into the cream.
- Keep the heavy cream very cold for best whipping results and fluffy texture.
- For extra indulgence, drizzle melted Biscoff spread onto the warm croffles so it melts into the waffle pockets.
- Store leftover croffles in an airtight container once fully cooled and keep whipped cream separate in the fridge to avoid sogginess.
- Reheat croffles in a toaster oven or waffle iron for crispiness; whipped cream will keep in the fridge for up to 2 days, whisk before serving.
- Slice strawberries fresh before serving for best flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast Recipes
- Method: Stovetop
- Cuisine: American
