Tips

• Use cold dough: The cold dough keeps its shape a lot better than if it’s been sitting on the counter, making it much easier to work with. You can even pop it in the freezer for a couple of minutes before preparing these, but don’t get distracted and forget that they’re in there, because if left too long, they’ll start to expand and pop in the freezer. 
• Keep them crispy by using a wire cooling rack: As you make your waffles, move them from the waffle iron to a wire cooling rack. This allows air to circulate around them, rather than letting them steam if you put them on a plate. 
• Bulk reheating: If you’re serving this for brunch and want to make the croffles ahead of time, you can lay them out on a baking sheet that’s been lined with a wire cooling rack and heat them at 350°F for about 5 minutes. 
• To keep them warm: To keep the remaining batch warm while you work, place them in a 200°F oven on a baking sheet lined with a wire cooling rack.

Variations

• Peanut butter and jelly: Spread a thin layer of peanut butter and jelly onto the croissants before rolling them up. 
• Plain: Just press the croissants in the waffle iron and serve them with maple syrup and powdered sugar. 
• Marscarpone cheese and jam: This makes me think of a cheese Danish, but in waffle form. 
• Pie filling: If the pie filling has big chunks, you’ll have to chop it so it doesn’t ooze out of the croissant dough, but it’s totally worth it. 
• Savory: Spread a layer of cream cheese in the center and top it with a slice of ham. Sprinkle the top with everything bagel seasoning. The seeds will toast while the ham warms up nicely. This is better than a bagel, in my opinion. 
• Belgian pearl sugar: This can be hard to find sometimes, but I’ve found it at my local grocery store a few times, and you can certainly find it online. Just sprinkle it on the dough and roll it up; as the waffle cooks, the sugar caramelizes, turning into the most delicious, crunchy sweetness.