Puff Pastry Waffle Hearts Puffles Recipes

PUFF PASTRY WAFFLES

Steps:

• Line a cutting board with parchment paper. Unfold puff pastry onto cutting board. Cut each sheet into 4 equal squares.
• Preheat a waffle iron according to manufacturer's instructions. Grease with cooking spray.
• Place one puff pastry square in the preheated waffle iron; cook until golden brown, 3 to 5 minutes. Repeat with remaining puff pastry squares.

PUFFLES (STUFFED PUFF-PASTRY WAFFLES)

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.

PUFF PASTRY HEARTS

Steps:

• In a large saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. , Remove from the heat. Gently stir in extracts. Cool to room temperature without stirring. Cover and refrigerate for 2-3 hours or until chilled. , In a large bowl, beat cream until soft peaks form. Fold into custard. Cover and refrigerate until serving. Roll out pastry on a lightly floured surface. Cut with a lightly floured 3-1/2-in. heart-shaped cookie cutter. , Place 1 in. apart on parchment-lined baking sheets. Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks to cool., Just before serving, warm preserves in a small saucepan; drizzle some onto dessert plates. Split puff pastry hearts in half. Place bottom halves on plates; spread each with 2 tablespoons of filling. Replace tops; drizzle with remaining preserves. Garnish with raspberries and confectioners' sugar.

PUFF-PASTRY WAFFLE HEARTS (PUFFLES)

Steps:

• Preheat a nonstick waffle iron according to manufacturer's instructions. Dust a clean work surface with flour and roll out pastry to flatten creases; cut in half crosswise.
• Dollop chocolate-hazelnut spread by the teaspoon onto one piece of dough, spaced 2 inches from edges of dough and 2 inches apart. Brush between dollops with water, then top with second piece of dough, pressing gently between dollops to seal.
• Center a 2 1/2-inch heart-shaped cookie cutter over dollops and stamp out shapes. Freeze 5 minutes. Cook in waffle iron until puffed and golden, 5 to 6 minutes. Serve with strawberries and syrup.