When you want a fun twist on breakfast or brunch that's both indulgent and a little bit unexpected, this Strawberry Biscoff Croffles Recipe is a total crowd-pleaser. Imagine flaky, golden croissant dough cooked in a waffle iron to get those perfect crispy edges, then topped with a luscious Biscoff whipped cream and juicy strawberries. It's the kind of treat that turns any morning into a celebration, whether it’s a cozy weekend or an easy weeknight pick-me-up.
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In the Kitchen
I love how this recipe combines simple pantry ingredients with fresh strawberries for a quick yet seriously impressive dish. You’ll find it’s delightfully easy to pull together, yet rich with layers of flavor and texture.
- Juicy and Tender Every Time: Using fresh, ripe strawberries and whipped cream balances the crisp croffle perfectly.
- Golden, Satisfying Finish: Cooking the croissant dough in a waffle iron creates a toasty, caramelized crust you’ll crave.
- Simple Ingredients, Big Impact: Just a few staples—crescent dough, Biscoff spread, and fresh fruit—make this dessert stand out.
- Weeknight to Weekend Ready: Whether it’s a special brunch or a quick sweet fix, this recipe fits effortlessly into your schedule.
Ingredients at a Glance
To truly make the most of this Strawberry Biscoff Croffles Recipe, focus on quality and freshness. A flaky dough paired with rich, creamy Biscoff whipped cream and bright strawberries is the secret to those irresistible croffles.
- Crescent roll dough: Pillsbury’s canned dough is super convenient, but feel free to use your favorite homemade croissant dough if you want extra flakiness.
- Biscoff spread: Choose a smooth, spreadable version so it blends beautifully into the whipped cream.
- Heavy whipping cream: Use very cold cream for the best whipping results — it whips up fluffy and stable much faster.
- Fresh strawberries: Pick ripe yet firm berries for the best texture and juiciness in every bite.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Strawberry Biscoff Croffles Recipe
Step 1 — Prep and Shape Your Croissant Dough
Start by unrolling your crescent roll dough and carefully separating it into triangles. I find rolling each triangle from the wide end to the tip helps keep that classic croissant swirl. Watch out not to roll too tightly — you want them to puff nicely in the waffle iron without squashing the layers. This step sets the stage for that amazing flaky texture you’re after.
Step 2 — Cook Croffles to Crispy Perfection
Heat your waffle iron fully according to the manufacturer’s instructions and grease it lightly with nonstick spray or butter. Place each rolled piece inside and press gently — don’t flatten too much; those layers need room to crisp up. Cook for around 3 to 5 minutes until they’re deep golden brown and have that irresistible crunch. You'll notice a toasty, caramelized aroma as they finish cooking—that’s your cue!
Step 3 — Whip Up the Biscoff Cream
While the croffles are cooking, chill a mixing bowl and beaters in the freezer—this helps get your cream fluffy quickly. Pour in the very cold heavy cream and whip until soft peaks form. Then add softened Biscoff spread, powdered sugar for sweetness (optional), and a splash of vanilla extract for depth. Continue whipping until the cream is smooth, thick, and holds firm peaks—be careful not to overdo it or you’ll end up with butter!
Step 4 — Assemble Your Strawberry Biscoff Croffles Recipe
Working while the croffles are still warm is key. Spoon a generous dollop of the Biscoff whipped cream right on top, then pile on fresh sliced strawberries. Drizzle with warm melted Biscoff spread for a glossy, sticky finish, and sprinkle crushed Biscoff cookies for a satisfying crunch. This layering turns simple ingredients into a showstopper that’s as delicious to eat as it is to look at.
Things to Remember
This Strawberry Biscoff Croffles Recipe is forgiving but paying attention to details makes all the difference. From getting the dough right to the perfect whipped cream consistency, these tips will help you nail every batch.
- Doneness Cue: Croffles are ready when they’re a deep golden brown and the edges feel crisp without burning.
- Temperature Trick: Use a cold bowl and beaters when whipping cream to speed up the process and get fluffier peaks.
- Make-Ahead Move: Whip your Biscoff cream ahead and keep it chilled, then quickly warm the dough-filled waffle iron right before serving.
- Common Pitfall: Avoid flattening the dough too much in the waffle iron—preserving those layers means crispier, flakier croffles.
Ways to Serve It
Finishing Touches
I like adding just a hint of powdered sugar dusted over the top for a touch of elegance, but the real star is definitely the melted Biscoff spread drizzled on warm croffles. It gives a caramelized sweetness that’s simply addictive, especially when paired with the fresh strawberries and whipped cream. You might also try a few fresh mint leaves to brighten things up visually and flavor-wise.
Plays Well With
This recipe shines alongside a strong cup of coffee or a fruity iced tea. For added texture, serve with a side of toasted nuts or granola. If you’re feeling adventurous, a drizzle of honey or a sprinkle of cinnamon adds warm spice that complements the Biscoff beautifully.
Simple Plating Upgrades
Try stacking two croffles with cream and berries layered in between for a cake-like effect. Use a pretty plate and scatter extra crushed Biscoff cookies artistically around the edges. Even placing a small bowl of Biscoff cream on the side lets guests customize their bites—a fun touch for brunch with friends.
Make-Ahead & Keeping Fresh
Storing Leftovers
Store any leftover croffles in an airtight container in the fridge for up to two days. They’ll stay fairly crisp if you let them cool completely before storing. The whipped cream topping is best added fresh, but you can keep the cooled croffles separate and reheat them gently when ready to serve again.
Freezing Tips
Croffles freeze well if wrapped tightly in plastic wrap and placed in a freezer bag. Freeze them without toppings, then thaw at room temperature or warm in the toaster oven for a few minutes before adding fresh cream and strawberries. This way, you keep the flaky texture intact and avoid sogginess.
Reheating Strawberry Biscoff Croffles Recipe Without Drying Out
To reheat the croffles without drying out, I prefer using a toaster oven or air fryer at around 350°F for 3–5 minutes. This revives crisp edges without making the dough tough. If you’re using a microwave, heat in short bursts on low power to avoid steam buildup that can soften the crust. Adding your Biscoff whipped cream and strawberries fresh after reheating makes all the difference.
Frequently Asked Questions
Absolutely! Homemade croissant dough adds incredible flakiness and a buttery flavor. Just make sure it’s rolled and shaped well before placing it in the waffle iron.
Grease your waffle iron generously with nonstick spray or butter before cooking each batch. Also, make sure the iron is fully preheated so the dough crisps up quickly instead of steaming and sticking.
Yes! Raspberries, blueberries, or even sliced bananas pair wonderfully with the Biscoff cream. Choose fruits that hold their shape and freshness well.
You can try whipping chilled coconut cream with Biscoff spread and a touch of powdered sugar for a dairy-free alternative, though the texture will vary slightly from traditional whipped cream.
Final Thoughts
If you’re searching for a recipe that’s both playful and elegant, this Strawberry Biscoff Croffles Recipe is truly a winner. It’s a breeze to make, yet rich with textures and flavors that’ll make your kitchen smell heavenly and your guests ask for seconds. Whether it’s a special occasion or a moment to treat yourself, I’m confident you’ll love creating and savoring these golden croffles topped with luscious Biscoff cream and fresh berries. Give it a try and watch it become one of your go-to sweet indulgences.
PrintFull Printable Recipe
Strawberry Biscoff Croffles Recipe
Strawberry Biscoff Croffles combine flaky, warm croissant-style waffles with a luscious Biscoff whipped cream and fresh strawberries, drizzled with the iconic Biscoff spread and topped with crushed cookies for an indulgent and unique dessert or snack.
- Total Time: 15 minutes
- Yield: 4 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 tablespoon Biscoff spread (softened slightly)
- 3 tablespoon powdered sugar (optional, adjust to taste)
- ½ teaspoon 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 its instructions and lightly grease it with nonstick spray or a dab of butter to prevent sticking.
- Shape the Croffles: 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.
- Cook the Croffles: Place the rolled dough into the preheated waffle iron. Gently press down without flattening completely and cook for 5 minutes or until the croffles turn golden brown and crisp.
- Make the Biscoff Whipped Cream: In a chilled bowl, whip the very cold heavy cream until soft peaks form. Add Biscoff spread, powdered sugar, and vanilla extract if using. Continue whipping until 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, drizzle with extra melted Biscoff spread, and sprinkle crushed Biscoff cookies on top.
Notes
- Ensure the heavy cream is very cold before whipping for best volume and texture.
- You can substitute Pillsbury crescent roll dough with any homemade croissant dough to enhance flakiness.
- Adjust the amount of powdered sugar in the whipped cream to your preferred sweetness level, or omit it entirely for less sweetness.
- If you don't have a waffle iron specifically for croffles, a regular waffle maker works fine but avoid pressing too hard to maintain layers.
- Melt Biscoff spread gently in the microwave for easy drizzling, stirring every 10 seconds to prevent burning.
- Serve immediately to enjoy the croffles warm and crisp before the whipped cream starts to soften.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Air Frying
- Cuisine: American
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