Savory Mortadella, Garlic, and Caper Puff-Pastry Waffle Recipe

It would be a shame to simply call this crispy, layered snack "garlic bread."

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 03, 2024
Cross-section pieces of mortadella layered in garlic puff-pastry waffle

Serious Eats / Robyn Lee

Why It Works

  • A waffle iron is the perfect device to quickly turn stuffed, rolled puff pastry into a crispy layered snack.
  • Simply rolling the puff pastry into a tube and forming it into a spiral easily creates multiple layers.

We've been going crazy with puff-pastry waffles this week, and today's waffle is no less nuts.

It started as a simple garlic bread flavor, but when I was out shopping, I kept thinking of new things to add. First, This sure would be tastier with parsley mixed in. Then, This sure would be better if I also added some capers. Finally, This really would be boss if I threw some mortadella in there.

After all that, it didn't really make sense to keep calling this a garlic-bread puff-pastry waffle.

To make it, I followed the same basic method Kenji used for his pizza waffle and twisted it into a spiral.

For a visual guide on forming the waffles, check out Kenji's original article, which provides step-by-step photos.

May 2014

Recipe Details

Savory Mortadella, Garlic, and Caper Puff-Pastry Waffle Recipe

Prep 10 mins
Cook 15 mins
Active 15 mins
Total 25 mins
Serves 4 to 6 servings

Ingredients

  • 1/4 cup extra-virgin olive oil

  • 1/4 cup loosely packed parsley leaves and tender stems (about 4 sprigs)

  • 5 garlic cloves

  • 1 tablespoon capers

  • Kosher salt and freshly ground black pepper

  • 1/4 pound thinly sliced mortadella or bologna

  • All-purpose flour, for dusting

  • 1 (1/2-pound) sheet frozen puff pastry, thawed

Directions

  1. Preheat a Belgian waffle iron according to manufacturer directions. Combine olive oil, parsley, garlic, and capers and, using a mini food processor or an immersion blender, process into a semi-smooth sauce. Season with salt and pepper.

  2. Lightly dust a work surface. Lay out puff pastry sheet, lightly flour top, and roll into an approximate 16- by 16-inch square. Spread garlic sauce on puff pastry, leaving a 1 inch border on all edges. Layer mortadella on top, leaving a 1-inch border on all edges.

    Sheet of puff pastry dough on wooden surface

    Serious Eats / J. Kenji López-Alt

  3. Roll puff pastry sheet away from you like a jelly roll. When completely rolled, pinch seam to seal.

    Hand sealing pinched edges along puffed pastry roll

    Serious Eats / J. Kenji López-Alt

  4. 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 190 to 200°F, about 12 minutes.

    Spiraled stuffed puff pastry roll on a waffle iron

    Serious Eats / J. Kenji López-Alt

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

Special Equipment

Belgian waffle iron, rolling pin

Read More

Nutrition Facts (per serving)
357Calories
28gFat
20gCarbs
6gProtein
×
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories357
% Daily Value*
Total Fat 28g36%
Saturated Fat 5g26%
Cholesterol 11mg4%
Sodium 419mg18%
Total Carbohydrate 20g7%
Dietary Fiber 1g3%
Total Sugars 0g
Protein 6g
Vitamin C 4mg21%
Calcium 16mg1%
Iron 2mg9%
Potassium 80mg2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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