Cinnamon-Raisin Puff Pastry Waffle Recipe

By
Daniel Gritzer
Daniel Gritzer
Daniel Gritzer
Editorial Director
Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.
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Updated May 07, 2020
20140513-puff-pastry-waffle-cinnamon-raisin.jpg
The classic combo of cinnamon and raisin is the filling in this buttery puff-pastry waffle. . Robyn Lee

Cinnamon and raisin are a classic combination, and for good reason: They're delicious together. Here, we roll them into a puff-pastry spiral with sugar and cream cheese, then cook it in a waffle iron until crisp and flaky outside, hot and buttery within.

For step-by-step rolling instructions, please see the photos in this post about puff pastry waffles.

Recipe Details

Cinnamon-Raisin Puff Pastry Waffle Recipe

Active 15 mins
Total 15 mins
Serves 4 to 6 servings

Ingredients

  • All-purpose flour, for dusting
  • 1 (1/2-pound) sheet frozen puff pastry, thawed
  • 1/2 cup softened cream cheese
  • 1/4 cup raisins
  • Cinnamon, for dusting
  • Sugar, for sprinkling

Directions

  1. Preheat a Belgian waffle iron according to manufacturer directions. Lightly dust a work surface. Lay out puff pastry sheet, lightly flour top, and roll into an approximate 16- by 16-inch square. Spread cream cheese in an even strip across center of puff pastry, leaving a 1-inch border both ends of strip. Sprinkle all over with raisins, leaving a 1-inch border on all edges. Lightly dust all over with cinnamon and sprinkle with sugar.

  2. Roll puff pastry sheet away from you like a jelly roll. When completely rolled, pinch seam to seal. Pinch ends of puff pastry to seal, then coil into a disk-shaped spiral. Place spiral in center of preheated waffle iron. Cook until puff pastry is deep golden brown on all surfaces and an instant-read thermometer inserted into the center registers 200°F, about 10 minutes.

  3. Transfer to a cutting board, cut into wedges, and serve immediately.

Special equipment

Belgian waffle iron, rolling pin

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