PUFFLES (STUFFED PUFF-PASTRY WAFFLES)

Puffles (Stuffed Puff-Pastry Waffles) image

Provided by Rhoda Boone

Yield Makes 2 large waffles to serve 4

Number Of Ingredients 20

For the puff pastry:
All-purpose flour, for rolling
One 14- to 17-ounce box of puff pastry (preferably all-butter puff), thawed according to package directions
For Almond Butter and Jelly Puffles:
4 tablespoons almond butter
6 tablespoons fruit jelly or jam
Butter, for serving
Maple syrup, for serving
For S'mores Puffles:
4 ounces finely chopped bittersweet chocolate or chocolate chips (about 2/3 cup), divided, plus more for garnish
1 cup mini marshmallows
Lightly sweetened whipped cream, for serving
For Croque Monsieur Puffles:
1/2 pound Gruyere or Swiss cheese, grated (about 1 1/3 cups)
8 slices ham (about 6 ounces)
3 tablespoons grainy Dijon mustard
Butter, for serving
Powdered sugar, for serving
Special equipment:
an electric waffle maker (preferably a square Belgian waffle maker)

Steps:

Heat the waffle maker to medium-high heat and lightly flour your work surface. Unroll the pastry and cut it in half widthwise. Measure the cooking surface of your waffle maker. Roll each piece of pastry to the same width but double the length of your waffle maker. For example, if your waffle maker measures 8 inches square, roll each piece of pastry to an 8x16-inch rectangle.
Divide the filling ingredients of your choice between the two pieces of pastry, distributing the ingredients evenly on one half of each piece of dough, leaving a 1/2-inch border. Lightly brush border with water. Fold the other half of each piece of pastry over like a book and crimp the edges to seal in the filling. (If your waffle maker is circular, trim the edges of the pastry to fit, then fill and seal.)
Place one filled waffle inside the waffle maker and cook until golden brown and puffed, about 5 to 6 minutes each, depending on your piece of equipment. Repeat with remaining waffle. Cut each waffle into four pieces and serve topped with suggested garnishes.