Biscoff Strawberry Croffles combine flaky croissant dough cooked in a waffle iron with luscious Biscoff whipped cream, fresh strawberries, and crunchy Biscoff cookie crumbles for a delectable dessert or brunch treat.
Total Time:15 minutes
Yield:6 servings
Ingredients
Croffles
1 can Pillsbury crescent roll dough (or your favorite homemade croissant dough)
Nonstick spray or butter (for greasing the waffle iron)
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 and Prepare: Preheat your waffle iron according to manufacturer instructions and lightly grease it with nonstick spray or a small amount of butter to prevent sticking.
Shape the Croffles: Unroll the crescent roll dough and separate into individual triangles. Roll each triangle from the wide end to the tip to resemble a croissant shape.
Cook the Croffles: Place the rolled croissant dough pieces into the preheated waffle iron. Gently press down without flattening completely and cook for 5 minutes or until golden brown and crisp on the outside.
Make Biscoff Whipped Cream: In a chilled bowl, whip the cold heavy cream until soft peaks form. Add softened Biscoff spread, powdered sugar, and vanilla extract if using. Continue whipping until the mixture is smooth and fluffy, being careful not to overwhip.
Assemble and Serve: While the croffles are still warm, top each with a generous dollop of Biscoff whipped cream. Add fresh sliced strawberries on top, drizzle with extra melted Biscoff spread, and finish by sprinkling crushed Biscoff cookies over everything.
Notes
Use cold heavy cream for best whipping results and to help it hold peak better.
If you don't have a waffle iron, you can bake the rolled croissants as directed on the dough packaging, though it will alter texture.
Adjust powdered sugar in the whipped cream to taste depending on desired sweetness.
Let the Biscoff spread soften at room temperature for easy mixing in the whipped cream.
This recipe is best enjoyed fresh for optimal crispness and creaminess.
