Korean Garlic Parmesan Croffle
Quick answer
- Total time
- 22 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
The croffle, a café favorite, is made here from store-bought frozen croissant dough and finished savory with garlic butter and grated Parmesan.
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Left shut in the waffle iron too long, the pastry dries out hard, which is why the first one gets cut open to check for raw dough before the rest go in.
Ingredients
Instructions
- 1
Prepare 4 pieces of frozen croissant dough approved for waffle-iron cooking.
Follow the package thawing instructions and complete any required proofing. Add that waiting time to the listed 10 minutes of active preparation. Refrigerated dough may remain cold after thawing; coldness alone does not mean it is still frozen.
- 2
Melt 25 g butter in the microwave for about 20 seconds, then stir in 1 tsp minced garlic, 0.25 tsp salt, and 1 tsp parsley.
Mix until the garlic is evenly suspended, so no single bite becomes too sharp or salty.
- 3
Preheat the waffle iron according to its instructions.
Use nonstick plates and follow the appliance directions on whether greasing is needed.
- 4
Place the dough without overlapping and close the lid slowly.
Follow its waffle-iron cooking directions, checking from 3 to 4 minutes. Cut the first piece open; if wet raw dough remains inside, lower the heat and continue cooking.
- 5
When the croffles are golden and the edges feel crisp, remove them while hot and brush the garlic butter across the surface.
Sprinkle 2 tbsp grated parmesan evenly over the top, letting it cling to the warm buttered ridges.
- 6
Finish with 1 tbsp honey, drizzled in a thin zigzag so it adds sweetness without soaking the pastry.
- 7
Move the croffles to a plate before the bottoms soften, and serve immediately while warm and crisp.
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