Baked Caramel Apple Croissant Waffles with Chocolate Curls Tips, FAQ & printable recipe

Tips for success

For the crispiest waffles, press the croissants firmly in the waffle iron and do not open it too early—let them cook undisturbed for at least 3 minutes. If your waffle iron has a temperature dial, medium-high is ideal; too low will make them soft, too high may burn the sugar.

To keep the chocolate curls from melting, add them just before serving and store the grated chocolate in the freezer until needed. You can also use a vegetable peeler to make larger curls for a more dramatic look.

When caramelizing the apples, cut them into uniform dice so they cook evenly. Use a heavy-bottomed skillet to prevent the sugar from burning. If the caramel becomes too thick, add a splash of water or apple cider to loosen it.

For a more indulgent version, add a pinch of sea salt to the caramelized apples. To make the whipped cream ahead, whip it to stiff peaks and refrigerate for up to 2 hours—just re-whip briefly before serving if it deflates.

Variations

• Savory-Sweet: Skip the cinnamon sugar and instead brush the croissants with melted butter and a pinch of black pepper. Top with caramelized apples, crumbled blue cheese, and a drizzle of honey.
• Nutty Crunch: Add a handful of toasted pecans or walnuts to the caramelized apples, and sprinkle chopped nuts over the whipped cream for extra texture.
• Chocolate Lover's: Use dark chocolate curls and add a spoonful of chocolate-hazelnut spread between the waffle layers. Drizzle with extra chocolate sauce instead of salted caramel.
• Berry Twist: Replace the apples with fresh or frozen berries, cooked briefly with sugar until jammy. Top with the whipped cream and chocolate curls, or a dusting of powdered sugar.

Storage and make-ahead

Fridge

Store leftover waffles and apple topping separately in airtight containers in the fridge for up to 2 days.

Freezer

Freeze cooked croissant waffles in a single layer on a baking sheet, then transfer to a zip-top bag for up to 1 month.

Reheat

Reheat waffles in a toaster oven or waffle iron at 350°F (175°C) for 3 to 5 minutes, until crisp and warmed through.

Store leftover croissant waffles and apple topping separately in airtight containers in the refrigerator for up to 2 days. The waffles will soften, so reheat them in a toaster oven or waffle iron to restore crispness. The apple topping can be reheated in a skillet over low heat. Whipped cream and chocolate curls are best fresh—do not store assembled leftovers.

You can grate the chocolate and dice the apples up to a day ahead; store the apples in water with a squeeze of lemon juice to prevent browning.

The croissant waffles can be cooked earlier in the day and kept at room temperature for up to 2 hours—reheat them in the waffle iron for 1 minute before serving. The whipped cream can be made up to 2 hours ahead and kept chilled.

Serving ideas

Serve these waffles warm, straight from the waffle iron, with the toppings generously piled on. The contrast of crisp waffles, warm apples, cold whipped cream, and chocolate curls is best enjoyed immediately.

For a brunch spread, offer extra dulce de leche and salted caramel on the side so guests can add more. Pair with a strong coffee or a glass of cold milk to balance the sweetness.

This dish also works as a decadent dessert—serve it with a scoop of vanilla ice cream instead of whipped cream, or add a sprinkle of flaky sea salt for extra contrast. For a lighter touch, use Greek yogurt in place of whipped cream. The waffles can be cut into smaller pieces and served as a shareable platter for a party. However you serve them, they are sure to impress.

Frequently asked questions

Recipe card

Baked Caramel Apple Croissant Waffles with Chocolate Curls

Prep 20 minCook 15 minTotal 35 minServes 4

Ingredients

• 4 large day-old croissants
• 1/2 cup cinnamon sugar
• 2 medium Honeycrisp apples, diced
• 3 tbsp unsalted butter
• 1/4 cup packed brown sugar
• 4 oz caramel milk chocolate, grated into curls
• 1/2 cup dulce de leche, warmed
• 1 cup heavy cream, whipped to soft peaks
• 1/4 cup salted caramel sauce, warmed

Instructions

1. Preheat the waffle iron to medium-high heat. Grate the caramel chocolate on a box grater into a bowl and set aside. Slice the croissants in half lengthwise, then coat both cut sides generously with cinnamon sugar, pressing lightly so the sugar adheres.
2. Place the croissant halves cut-side down in the preheated waffle iron, working in batches if needed. Close the lid and cook for 3 to 4 minutes, until the croissants are golden brown and crisp on the outside but still tender inside. Transfer to a wire rack and repeat with the remaining halves.
3. In a large skillet over medium heat, melt the butter. Add the diced apples and brown sugar, stirring to coat. Cook for 5 to 7 minutes, stirring occasionally, until the apples are tender and the sugar has turned into a thick, glossy caramel sauce. Remove from heat and set aside.
4. In a small saucepan over low heat, warm the dulce de leche and the salted caramel sauce separately, stirring occasionally, until they are pourable and smooth. Do not let them boil.
5. Arrange the cooked croissant waffles in a single layer on a serving platter or individual plates. Spoon the warm caramelized apples evenly over the top, letting the caramel sauce drizzle down the sides.
6. Drizzle the warmed dulce de leche over the apples, then pipe or spoon the whipped cream over the top. Sprinkle the grated caramel chocolate curls over everything, and finish with a final drizzle of salted caramel sauce.
7. Lift a warm portion onto each plate with a spatula, making sure to include some of the caramelized apples and chocolate curls. Serve right away, while the waffles are still crisp and the sauces are warm.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

520

Protein

6 g

Carbohydrates

62 g

Fat

29 g

Automatic estimate from the ingredient list, not laboratory-verified.