Baked Caramel Apple Croissant Waffles with Dulce de Leche Step-by-step instructions

Before you start

Heat the oven to 350°F (175°C). Dice the apples into 1/2-inch pieces and set aside. Grate the chocolate on a box grater into a bowl and refrigerate until needed. In a large bowl, toss the croissant waffles with the cinnamon sugar until evenly coated.

Have the dulce de leche, whipped cream, and salted caramel ready. If making whipped cream from scratch, whip the heavy cream to soft peaks just before assembling.

Instructions

Prep the Waffles and Apples

1. 1Prepare the croissant waffles and chocolate
   Heat the oven to 350°F (175°C). Dice the apples into 1/2-inch pieces and set aside. Grate the caramel chocolate on the large holes of a box grater into a bowl. In a separate bowl, toss the croissant waffles with the cinnamon sugar until evenly coated.
   Look for The waffles are dusted with cinnamon sugar; the chocolate forms fluffy curls.
   Tip Chill the chocolate for 10 minutes before grating to get cleaner curls.
2. 2Caramelize the apples
   Place the diced apples in a skillet over medium heat. Cook for 5–7 minutes, stirring occasionally, until they soften and release their juices. The apples should be tender but still hold their shape.
   Look for The apples are golden and fragrant with caramelized edges.
   Tip Do not overcook; the apples will continue to soften in the oven.

At the end of this phase, the croissant waffles are coated in a light layer of cinnamon sugar, the apples are diced and waiting, and the chocolate is grated into fluffy curls.

The apples should be caramelized but still firm, with a golden color and a sweet, buttery aroma. The cinnamon sugar should be evenly distributed, and the chocolate should be kept cool so it does not melt before topping.

Assemble and Bake

3. 3Layer the waffles and apples
   Arrange the cinnamon-sugar croissant waffles in a single layer in a 9x13-inch baking dish, shingling them slightly. Spoon the warm caramelized apples evenly over the waffles. Drizzle the dulce de leche over the apple layer.
   Look for The waffles are nestled in the dish with apples and caramel between the layers.
   Tip Use a spoon to spread the dulce de leche if it is too thick to drizzle.
4. 4Bake the assembled dish
   Place the baking dish in the oven and bake for 15–20 minutes, until the waffles are golden and crisp at the edges and the filling is bubbling. Remove from the oven and let cool for 5 minutes.
   Look for The top is golden brown and the caramel is gently bubbling.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Letting it rest helps the layers set slightly for easier serving.

The baking dish is filled with layers of waffles, apples, and dulce de leche. After baking, the top is golden brown, the edges are crisp, and the caramel is bubbling. The kitchen smells of cinnamon and caramelized sugar. The waffles should feel firm to the touch but yield slightly when pressed. Let the dish rest for a few minutes so the filling sets before adding the final toppings.

Top and Serve

5. 5Add whipped cream and chocolate
   Pipe or spoon the whipped cream over the warm dish. Drizzle the warm salted caramel sauce over the whipped cream. Sprinkle the grated chocolate curls generously over the top.
   Look for The whipped cream is soft and pillowy, the caramel drips down the sides.
   Tip For neat piping, use a large star tip and pipe rosettes in rows.
6. 6Serve warm
   Lift out a warm flaky portion with a spatula, making sure to get some apples, caramel, and whipped cream in each serving. Serve immediately while the waffles are crisp and the toppings are melty.
   Look for The layers pull apart with a satisfying flake and the chocolate curls begin to melt.
   Tip Use a wide spatula to support the bottom layer when lifting.

The whipped cream is piped in soft peaks, the salted caramel drizzles over the top, and the chocolate curls are scattered generously. The dish looks decadent with contrasting textures and colors. The chocolate curls should be visible and not fully melted. Serve warm, lifting out portions with a spatula to keep the layers intact.

Common mistakes

One common mistake is overbaking, which can dry out the waffles. Keep an eye on the dish and pull it out as soon as the edges are crisp. Another issue is using too much dulce de leche, which can make the dish overly sweet and soggy.

Stick to the recommended amount. When grating the chocolate, use a light touch to avoid melting it from the heat of your hands. Finally, do not skip the resting time after baking—it helps the caramel thicken and makes serving easier.

How to tell it’s done

The dish is done when the waffles are golden brown and crisp around the edges, and the filling is bubbling gently. The apples should be tender but not mushy, and the dulce de leche should be hot and slightly thickened.

The internal temperature of the waffles will be around 165°F (74°C) if you check with an instant-read thermometer, but since this is a baked dessert with no raw meat, the visual cues are most important. Let it rest for 5 minutes before adding the toppings to allow the layers to set.

• Egg dishes: 160°F (71°C) in the thickest part