Korean Garlic Parmesan Croffle
Garlic parmesan croffle presses thawed frozen croissant dough in a waffle iron to create a crispy grid-patterned pastry, then tops it with garlic butter and parmesan cheese. Fully thawing the dough before pressing is essential -- it allows the laminated croissant layers to separate and crisp individually, whereas cold dough compresses into a dense slab. Garlic butter made from melted butter, minced garlic, salt, and parsley is brushed over the hot croffle so the fat seeps into the crevices between layers, and grated parmesan clings to the surface adding a salty, umami-rich finish. A light drizzle of honey at the end creates the sweet-salty balance that defines this variation.
Adjust Servings
Instructions
- 1
Thaw croissant dough and rest at room temperature for 10 minutes.
- 2
Melt butter and mix with garlic, salt, and parsley to make garlic butter.
- 3
Cook dough in a waffle iron, pressing firmly and flipping once if needed until golden.
- 4
Brush cooked croffles with garlic butter and sprinkle parmesan evenly.
- 5
Drizzle honey lightly at the end for sweet-savory balance.
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