Taste the sugar crofflet and your life will never be the same. You will be hooked on it.
Frozen butter horns become a new pastry in the waffle iron. Mari Moilanen
Have you already tasted croffles, i.e. croissants or croissant waffles made with a waffle iron?
If they are still a new acquaintance, you should definitely dig out the waffle iron from the cupboard and the butter horns from the freezer.
And if you’ve already tasted them, you know that you’ll be hooked.
– When I got a taste of these, wow, I want these day and night, warns the food journalist Mari Moilanen.
Many people make crofflets from canned dough, but Moilanen ended up using frozen butter horns.
– Let the frozen croissants thaw for a while and then dip them all over in cane sugar and pop them between the waffle irons to bake. The sugar melts on top of the croissant into a thin, sulphurous crust. Insanely delicious just as it is, Moilanen reveals Something tasty -in his blog, the juju of sugar crofflettes, which makes them super good.
Sugar croffles
(6 pieces)
6 frozen croissants
cane sugar
For baking:
liquid margarine
Apple jam
50 g of butter
400 g (about 5 pcs) apples
1/4 dl cane sugar
1/2 tsp cinnamon
1/2 teaspoon of real vanilla powder
1/4 teaspoon ground nutmeg
In addition:
200 g of sour cream
1. First prepare the apple compote. Peel and cut the apples into cubes. Melt the butter in a saucepan. Add the apples, sugar and spices to the melted butter. Simmer on low heat under the lid for about 30 minutes, until the apples have softened and the compote has thickened.
2. Thaw the frozen croissants for about 30 minutes. When the croissants have melted, roll them all over in cane sugar. Heat the waffle iron to 200 degrees and grease with liquid margarine. Place the croissants inside the waffle iron and flatten properly. Bake for about 2-3 minutes. Serve apple compote and crème fraîche with the crofflettes. Enjoy immediately warm.
