Strawberry Nutella Croissant Waffle Recipe

Prepare croissant dough

If using store-bought pre-shaped mini croissants, lay them on a lightly floured surface and gently flatten each with a rolling pin to a roughly 1/4-inch thickness and about 4–5 inches wide so they’ll cook through in the waffle iron. If using one sheet or larger croissant dough, portion into 6 equal pieces and reshape/flatten as above.

Mix dry ingredients

In a medium bowl whisk together the all-purpose flour, granulated sugar, baking powder and fine sea salt until evenly combined.

Mix wet ingredients

In a separate bowl whisk the whole milk, egg, melted unsalted butter and vanilla extract until smooth and slightly frothy.

Combine batter

Make a well in the dry ingredients and pour in the wet mixture. Gently whisk just until combined; the batter should be slightly lumpy. Fold in the flattened croissant dough pieces by cutting them into rough 1/2-inch pieces and folding them into the batter so they’re distributed—this gives the waffle a laminated, croissant-like crumb.

Preheat and grease waffle iron

Preheat a waffle iron (preferably Belgian-style) to medium-high. Brush both plates lightly with melted butter to ensure a crisp, buttery crust.

Cook waffles

Spoon about 1/2 to 3/4 cup of batter (adjust to your iron size) into the center of the preheated waffle iron. Close and cook until deep golden brown and crisp, usually 3–5 minutes depending on your machine. Repeat to make 4–6 croissant waffles (depending on size). Transfer finished waffles to a wire rack in a single layer to keep crisp while you finish the rest.

Warm Nutella

Place the Nutella in a microwave-safe bowl and warm in 10–15 second bursts, stirring between each, until it loosens to a pourable consistency but is not hot (about 20–30 seconds total depending on microwave). Alternatively, warm gently in a small saucepan over low heat, stirring frequently.

Prepare strawberries

Hull and slice the strawberries thinly. If you prefer a macerated berry topping, toss the sliced strawberries with 1 teaspoon granulated sugar and let sit for 10 minutes to release juices.

Assemble croissant waffle sandwich

Place one warm croissant waffle on a plate. Spread about 2 tablespoons of the warmed Nutella evenly over the waffle. Arrange a generous layer of sliced strawberries on top of the Nutella (about 2–3 tablespoons). If desired, add a light sprinkle of flaky sea salt for contrast. Top with a second croissant waffle to make a sandwich or serve open-faced.

Finish and garnish

Brush the top of the assembled waffle lightly with remaining melted butter for shine. Dust with powdered sugar and scatter toasted sliced almonds and mint leaves as desired. Serve immediately with maple syrup on the side if you want extra sweetness.

Serve the Strawberry Nutella Croissant Waffle warm so the Nutella is slightly melty and the croissant layers are crisp. Leftover waffles can be reheated in a 350°F (175°C) oven on a baking sheet for 5–7 minutes to restore crispness. Components correspond to ingredients: batter uses flour/milk/egg/butter/croissant dough; fillings use Nutella, strawberries, powdered sugar, butter and optional garnishes.