We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Croffles
Travel 2026
This viral Korean street snack and café staple is a playful mash-up of croissants and waffles. They’re crisp, buttery, extremely versatile and shockingly easy to make. Enjoy them plain, dusted with icing sugar, stuffed with a square of chocolate or piled high with your favourite toppings.
Makes 4 croffles
4 pieces good-quality frozen unbaked croissants (see TIP)
1 tbsp (15 mL) turbinado sugar
Pinch of salt
Powdered sugar for dusting (optional)
1. Thaw croissant dough for 30 minutes at room temperature. Meanwhile, preheat waffle iron to medium.
2. On a medium-size plate, mix sugar and salt until well-combined. Press top sides of croissant dough into sugar mixture to coat generously.
3. Place dough inside waffle iron about 2 inches (5 cm) apart, working in batches if necessary. Close lid, pressing down firmly to ensure iron’s indentations are pressed into dough, and cook until deeply golden brown and crisp, about 3 minutes. (Timing may vary slightly depending on the type of dough and waffle iron used.)
4. Transfer croffles to a wire rack and cool for a few minutes. Dust with icing sugar, if using, and serve immediately.
Makes 4 croffles
TIP Look for frozen, unbaked croissants, often found in the bakery freezer section of well-stocked grocery stores. Try Costco’s Au Pain Doré, Whole Foods Market’s house brand or PC brand. Do not use standard grocery-store crescent roll dough (like Pillsbury) here, as it relies on chemical leavening rather than buttery lamination and won’t produce the light, flaky texture of croissants.
