Cinnamon and Raisin Puff Pastry Waffle
Inspired by techniques from Serious Eats.
Puff pastry rolled with cream cheese, raisins and cinnamon, coiled into a spiral and cooked in the waffle iron until golden.
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Method
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Equipment
- Belgian waffle iron
- rolling pin
- palette knife
- instant-read thermometer
- chopping board
- sharp knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 305 kcal |
| Protein | 4.3 g |
| Carbohydrate | 26 g |
| of which sugars | 6.9 g |
| of which free sugars | 2.4 g |
| Fat | 20.9 g |
| of which saturates | 7.5 g |
| Fibre | 1.1 g |
| Salt | 0.39 g |
Protein per 100 kcal
1.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Pastry
- 8 g plain flour, for dusting about 1 tbsp
- 225 g frozen puff pastry (1 sheet), thawed
Filling
- 115 g softened cream cheese
- 35 g raisins
- 1 tsp ground cinnamon, for dusting
- 12 g caster sugar, for sprinkling about 1 tbsp
- 1
Heat. Heat the Belgian waffle iron.
- 2
Roll. Dust the work surface and the 225 g sheet of thawed puff pastry with flour, then roll it into a square about 40 x 40 cm.
- 3
Spread. Spread 115 g cream cheese in an even strip across the centre, leaving 2.5 cm clear at both ends.
- 4
Fill. Scatter 35 g raisins over the pastry, leaving a 2.5 cm border, then dust lightly with cinnamon and sprinkle with caster sugar.
- 5
Coil. Roll the pastry away from you like a Swiss roll, pinch the seam and ends to seal, then coil it into a flat spiral.
- 6
Cook. Place in the centre of the hot iron and cook until deep golden brown all over and a thermometer reads 93 °C in the centre, about 10 min.
- 7
Serve. Cut into wedges on a board and serve at once.
Storage
Best eaten fresh and warm, straight from the iron. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
