Bring on the Puffle!!!!! The Epic Puffle!!!
I am devoting the month of August to the Puffle for my yummy #WaffleWednesday posts.
What’s a puffle?!!?!
It’s a stuffed waffle that is made with puff pastry. YEP!!
It is crunchy, buttery, sweet, and damn delicious.
It actually reminds me of a Pillsbury Toaster Strudel. Oh man, those are the jam. They were my favorite breakfast treat. And it was such a treat to have them in the house. They were pretty pricey for a weekday breakfast that was basically junk food. But they are so good. Did you do designs on your pastry with that teeny tiny icing packet? Or spread it evenly all over the top? I would spread the icing evenly so I knew every bite would have some yummy icing. Bliss.
Well, I swear that these puffles will remind you of them and they will zap you right back to your childhood as you stared at the toaster willing it to pop out faster.
Puffles are so easy to make! I love it.
They do take some time to plan for as you have to let the puff pastry dough come to room temperature. The package that I used took about 40 minutes. But that’s not to bad… get up, yank it out of the freezer and slap it on the counter, start your coffee maker, take the dog out, flip on the news and enjoy a cup of coffee. Ta-da! It’s ready!!!
From there, it’s so easy. It’s even so nice that you don’t mess up bowls and such, like when you make a normal waffle batter.
The peanut butter and jelly is a fun filling. It’s a classic combo. The saltiness from the peanut butter just goes so well with the sweetness of the jelly.
I suggest using a creamy peanut butter and a great jam. You deserve it. I used the delightful Blueberry Ginger Conserve from Nervous Nellies Jams and Jellies from Maine. It’s a super cute shop to visit and their jams and chutneys are incredible. I highly suggest ordering some. At the least, pick your favorite jam to use in this puffle.
You’ll love the puffle. It’s a breakfast game changer.
Peanut Butter and Jelly Puffle Waffle
Makes 8 waffles
- 1- 17.5 ounce package of puff pastry (preferably all-butter)
- 1/2 Cup creamy peanut butter
- 1/2 Cup jelly/jam
- to serve: powdered sugar, maple syrup
- Thaw the puff pastry according to the instructions on the box. (Typically 40 minutes at room temperature prior to use)
- Roll out the puff pastry on a lightly floured work surface to be 12″ x 12″. Work the dough to eliminate the seams.
- Cut the dough into 4 equal sized pieces. Score each piece in half.
- Leaving 1/2″ boarder, spread 1 Tablespoon of peanut butter of half of each piece. Spread a heaping tablespoon of jelly on top of the peanut butter.
- Fold the other half of the puff pastry over the filling.
- Repeat with the other sheet of puff pastry dough to make the other 4 puffles.
- Preheat your waffle iron at this point. Place the puffle dough on the waffle iron. Cook for 2-3 minutes, or until golden brown.
- Gently remove, serve with powdered sugar or maple syrup, and enjoy!!
Adapted from epicurious
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