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 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 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.
