Croffles (Croissant Waffles)
Posted on February 1, 2026
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These croffles are the viral Korean dessert trend that took the internet by storm, and for good reason! They're crispy, flaky, buttery, and absolutely addictive. If you've never heard of croffles, they're basically croissants pressed in a waffle maker, which transforms those delicate buttery layers into the most incredible crispy, crunchy texture while keeping all that flaky goodness inside. The genius is in the simplicity: you take frozen croissant dough (the kind you can buy at the grocery store), let it thaw, sprinkle it with a little sugar, then press it in your waffle maker until it's golden brown and crispy. What comes out is this amazing hybrid that has all the buttery richness of a croissant but with these deep waffle pockets that are perfect for holding toppings. The sugar caramelizes slightly on the outside, creating this sweet, crispy shell while the inside stays tender and layered. The best part is that croffles are a completely blank canvas for whatever toppings you're craving. You can go classic with fresh strawberries and whipped cream, indulgent with crushed cookies and chocolate drizzle, trendy with boba pearls and sweetened condensed milk, or keep it simple with just a dusting of powdered sugar and maple syrup. They're perfect for weekend brunch, dessert, afternoon snacks, or honestly anytime you want something that feels special but takes almost zero effort. The whole process from start to finish takes about 25 minutes, and most of that is just letting the croissants thaw. These are so good warm and fresh from the waffle maker when they're at their crispiest, but honestly, they're still amazing even if they cool down a bit. Make them once and I guarantee they'll become your new obsession!
Frequently Asked Questions
Q: Can I use homemade croissant dough instead of frozen?
A: Absolutely! If you're ambitious enough to make homemade croissant dough from scratch, it will work beautifully and taste even better. You can also use refrigerated crescent roll dough if that's all you have, though it won't be quite as flaky or buttery as actual croissant dough. Store-bought frozen croissants are recommended because they're convenient, already perfectly portioned, and have all those buttery layers that make croffles so special. Brands that make all-butter croissants will give you the best results and richest flavor.
Q: What if I don't have a waffle maker?
A: A waffle maker is really what creates that signature croffle texture with all the crispy pockets, but if you don't have one, you can try using a panini press or even a regular skillet. For a skillet method, press the croissant dough flat in a buttered pan over medium heat, weigh it down with another heavy pan on top, and cook until golden and crispy on both sides (about 3-4 minutes per side). It won't have the waffle grid pattern or deep pockets, but it will still be crispy and delicious. You could also bake them in the oven at 375°F for about 12-15 minutes until golden and crispy.
Q: How do I keep them crispy?
A: Croffles are crispiest when they're fresh and warm right out of the waffle maker. If you need to make several, place the finished croffles on a wire rack (not a plate) so air can circulate around them and they don't get soggy from trapped steam. You can keep them warm in a 200°F oven on a baking sheet while you finish the rest. Don't stack them or cover them while they're still warm. If they do soften up, you can re-crisp them by popping them back in the waffle maker for 30 seconds or in a toaster oven for a minute or two.
Q: Can I make these ahead of time?
A: Croffles are really best eaten fresh when they're warm and crispy, but if you need to prep ahead, you can make them, let them cool completely, then store in an airtight container for up to 2 days. Reheat them in the waffle maker, toaster oven, or regular oven at 350°F for a few minutes until they crisp back up. You can also freeze cooked croffles for up to a month. Reheat from frozen in the toaster oven or oven until crispy and warmed through. The texture won't be quite as perfect as fresh, but they'll still be delicious!
These croffles are the viral Korean dessert that combines croissants and waffles! Frozen croissant dough sprinkled with sugar and pressed in a waffle maker until crispy, flaky, and golden. Top with fresh fruit and whipped cream, crushed cookies, boba and condensed milk, or anything you love. Ready in 25 minutes!
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Preparations
Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Cuisine:
Korean-inspired
Course:
Dessert, Breakfast
Calories:
280 kcal (approx. per croffle without toppings)
Servings:
4
Author:
Ronica Rupan
Ingredients
Ingredients
For the Croffles:
- Butter or cooking spray, for greasing the waffle maker
- 4 frozen croissants (from 1 package), thawed completely
- 2 tablespoons granulated sugar or brown sugar
Optional Toppings (choose your favorites):
- Fresh strawberries and whipped cream
- Crushed chocolate cookies
- Boba pearls and sweetened condensed milk
- Chocolate sauce, caramel sauce, or maple syrup
- Powdered sugar
- Ice cream
- Fresh berries
- Nutella or peanut butter
Instructions
- Preheat Your Waffle Maker Plug in your waffle maker and preheat it to medium heat. A standard-size waffle maker with a 7-inch grid works perfectly, but any size will do. Once it's heated up, lightly grease it with butter or cooking spray. Don't skip this step or your croffle might stick!
- Prepare the Croissant Dough Make sure your frozen croissants are completely thawed. If they're still cold or firm, let them sit at room temperature for about 30-45 minutes until they're soft and pliable. Separate the croissants into individual portions. You can gently roll or flatten each one slightly with your hands to help it fit better in the waffle maker and ensure even cooking, but don't roll them too thin or you'll lose those beautiful flaky layers.
- Add the Sugar Sprinkle about ½ tablespoon of sugar over both sides of each croissant. You can use granulated sugar for a classic sweet crunch or brown sugar for a deeper, caramelized flavor. The sugar will caramelize as it cooks, creating that amazing crispy, slightly sweet exterior.
- Cook in the Waffle Maker Place one piece of sugared croissant dough right in the center of your preheated waffle maker. Close the lid gently but firmly. You might need to press down a little to help the croissant flatten and fill the waffle grids. Cook for 2-3 minutes, keeping an eye on it. The croffle is ready when it's golden brown, crispy on the outside, and those layers are all visible and flaky. Cooking time might vary depending on your waffle maker, so check after 2 minutes and add more time if needed.
- Let It Set Carefully remove the croffle from the waffle maker using tongs or a fork (be careful, it's hot!). Transfer it to a wire rack or plate and let it sit for 1-2 minutes. This cooling time helps the croffle set and get even crispier. Resist the urge to stack them or they'll steam and get soggy.
- Repeat with Remaining Dough Repeat the cooking process with the remaining croissant pieces, re-greasing the waffle maker lightly between each one if needed. You should end up with 4 beautiful, crispy croffles.
- Add Your Toppings Now comes the fun part! Top your warm croffles with whatever you're craving. Fresh strawberries and a cloud of whipped cream is classic and delicious. Crushed chocolate cookies with a drizzle of chocolate sauce is decadent. Boba pearls with sweetened condensed milk drizzled over top is trendy and amazing. Or keep it simple with just maple syrup and butter. There's no wrong way to do this!
- Serve Warm Serve your croffles immediately while they're still warm and crispy. They're best eaten fresh, but leftovers can be stored and reheated.
Strawberry Cream
Ingredients:
- ½ cup heavy cream
- 1 tbsp powdered sugar (adjust to taste)
- 2 tbsp strawberries (blended into a smooth puree)
- Optional: fresh strawberry slices + freeze-dried strawberry crumbles for topping
Instructions:
- Blend strawberries into a smooth puree. Strain if you want it extra silky.
- In a mixing bowl, whip heavy cream + powdered sugar until soft peaks form.
- Gently fold in the strawberry puree until well combined.
- Spoon over Croffles and finish with fresh strawberries and a sprinkle of freeze-dried strawberry bits
Cooking hacks and tips
- Make sure croissants are fully thawed: This is super important! If the croissants are even slightly frozen or too cold, they won't press properly in the waffle maker and could cook unevenly. Let them sit at room temperature until they're completely soft and pliable before pressing them.
- Don't overfill the waffle maker: Place the croissant dough in the center of the waffle maker, not too close to the edges. As it cooks and presses, it will spread out to fill the grid. If you start with it too big or positioned wrong, it might overflow and make a mess.
- Adjust your heat setting: Every waffle maker is different. Start with medium heat and adjust from there. If your croffles are browning too quickly on the outside but not cooking through, lower the heat. If they're taking forever and not getting crispy, increase the heat slightly. The sweet spot is golden brown and crispy in about 2-3 minutes.
- Get creative with toppings: The beauty of croffles is that they work with both sweet and savory toppings. Try them with fried chicken and maple syrup for a sweet and savory combo, cream cheese and smoked salmon for brunch, or Nutella and bananas for dessert. Those waffle pockets are perfect for holding whatever you pile on top!
- Use the sugar strategically: The sugar not only adds sweetness but also helps create that crispy, caramelized exterior. Brown sugar gives you a deeper caramel flavor, while granulated sugar gives you a lighter, classic sweetness. You can also skip the sugar entirely and season with cinnamon sugar, or go savory with a sprinkle of salt and herbs.
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Comments (31)
Gwen
Im excited I love new recipes
Wanda Johnson -Wright
Looks great trying it soon
Stelita
I love your recipes
Stelita
I love your recipes and easy
Kelly Rhoades
Could you share the pink cream you used to make the craffles? TIA
Ronica Rupan
Strawberry Cream
Ingredients:
* ½ cup heavy cream
* 1 tbsp powdered sugar (adjust to taste)
* 2 tbsp strawberries (blended into a smooth puree)
* Optional: fresh strawberry slices + freeze-dried strawberry crumbles for topping
Instructions:
1. Blend strawberries into a smooth puree. Strain if you want it extra silky.
2. In a mixing bowl, whip heavy cream + powdered sugar until soft peaks form.
3. Gently fold in the strawberry puree until well combined.
4. Spoon over Croffles and finish with fresh strawberries and a sprinkle of freeze-dried strawberry bits
Rita
I’m having a hard time finding frozen unbaked Croissants would canned Croissants work?
Ronica Rupan
I didn’t love the canned crescent roll dough it’s too soft and not flaky enough, however it can still work. I made a recipe of some cinnamon roll ones. I found frozen croissants at Whole Foods and Trader Joe’s in the freezer section. Just let them rise before cooking. Or use bakery croissants and press gently they still turn out good!
Barbara
Is the crescent roll dough raw? If so, can I use cooked crescent rolls? Thank you
Ronica Rupan
Yes, the crescent roll dough I used was raw, then cooked in the waffle maker. You want that dough to puff up, get crispy, and caramelize while it cooks!
If you’re using already cooked crescent rolls, they won’t work the same—the texture won’t get flaky or crisp. I recommend using raw dough or bakery croissants that you can press and toast fresh.
Kevin Rostorfer
Thanks .always love new food recipes
Tammy
Are these uncooked croissants are baked.
Ronica Rupan
These are uncooked not baked
Erica Lowery
Wondering about the recipes for the toppings except the strawberry I have that one like to see the blueberry topping one recipe and the chocolate topping recipe just can’t find it. Help a gal out.
Ronica Rupan
For the chocolate cream, I whipped ½ cup heavy cream with 1 tbsp powdered sugar, 1 tbsp cocoa powder, and ½ tsp vanilla. Then I topped it with crushed chocolate cookies for that extra bite.
For the blueberry, it wasn’t a Blueberry, it was actually boba. I used 5-minute boba, cooked it, then let it sit in 2 tbsp brown sugar for about 5 minutes. Then I spooned it right over the vanilla cream. So good! Let me know if you try them!
Jennifer
Should I “proof” the frozen croissant dough like the box says (leaving it out at room temperature for 9+ hours), or is defrosting until pliable enough?
Ronica Rupan
only let it thaw till pliable
Angela
So happy that I found your page and reels. I look forward to trying the recipes.
Ronica Rupan
Thank you!
T
Hi
Eleanor Coyne
Love to make these waffles!
Sandra lubega
Yum!!!
Jennifer
Love your Recipes, thanks for sharing with us.
Carol Taylor
I am going to make these they seem like they would taste wonderful I love to try new recipes. Thank you for sharing your recipe. I am from Beattyville, Kentucky home of the Woollyworm festival.
Regina Hanner
I must try this.
Doug
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Ronica Rupan
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Ruby
Love this site ❤️
Frances
Ready to try this recipe
Robert Jones
I love you’re style!
Turab
Insanely addictive and delicious 😋