Baked Caramel Apple Croissant Waffles with Dulce de Leche Tips, FAQ & printable recipe

Tips for success

For the best texture, use croissant waffles that are slightly stale—they will soak up the caramel without becoming mushy. If your waffles are very fresh, toast them briefly in a toaster before coating with cinnamon sugar.

When grating the chocolate, use a light hand and work quickly to keep the curls from melting. You can also use a food processor with a grating disc for larger, more even curls.

If the dulce de leche is too thick to drizzle, warm it in the microwave for 10–15 seconds. The whipped cream can be made ahead and kept in the fridge, but re-whip it briefly before piping.

For a more intense caramel flavor, brush the waffles with a little melted butter before adding the cinnamon sugar. Serve the dish with extra salted caramel on the side for those who want more sweetness.

Variations

• Pear and Ginger: Swap the apples for ripe pears and add a teaspoon of grated fresh ginger to the caramelized fruit. The ginger adds a warm, spicy note that pairs beautifully with the caramel.
• Nutty Crunch: Sprinkle 1/2 cup of toasted pecans or walnuts over the top along with the chocolate curls. The nuts add a crunchy texture and a toasty flavor that complements the apples.
• Salted Caramel Sea Salt: After drizzling the salted caramel, finish with a pinch of flaky sea salt. The salt enhances the caramel and cuts through the sweetness, making the dish even more addictive.
• Berry Compote: Replace the apples with a mixed berry compote (blueberries, raspberries, and strawberries) cooked with a little sugar. The tartness of the berries balances the rich caramel.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven before serving.

Freezer

Freeze the baked dish (without whipped cream and chocolate curls) for up to 2 months.

Reheat

Reheat individual portions in the microwave for 30–60 seconds, or in a 350°F (175°C) oven for 5–10 minutes until heated through.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The whipped cream and chocolate curls will soften, so for best results, add them fresh if you plan to reheat. To reheat, place a portion in the microwave for 30–60 seconds, or in a 350°F (175°C) oven for 5–10 minutes until warmed through.

You can assemble the dish up to the point of baking and refrigerate it for up to 24 hours. When ready to bake, add 5–10 minutes to the baking time.

The cinnamon-sugar waffles and diced apples can also be prepared a day ahead and stored separately. The chocolate curls can be grated and kept in the fridge, and the whipped cream can be made fresh just before serving.

Serving ideas

Serve the baked croissant waffles warm, straight from the baking dish, with a spatula to lift out generous portions. The whipped cream and chocolate curls should be added just before serving to keep their texture. This dish is indulgent enough for dessert but also works as a sweet brunch main. Pair it with coffee or a glass of cold milk to balance the richness.

For a prettier presentation, dust the top with a little extra cinnamon sugar or a pinch of flaky sea salt before serving. If you have extra salted caramel, warm it and pass it at the table.

The dish is best enjoyed immediately, but leftovers can be reheated. The contrast of warm, gooey filling and cold whipped cream is part of the magic, so do not skip the whipped cream.

Frequently asked questions

Recipe card

Baked Caramel Apple Croissant Waffles with Dulce de Leche

Prep 20 minCook 30 minTotal 50 minServes 6

Ingredients

• 6 store-bought croissant waffles
• 1/2 cup cinnamon sugar
• 3 Ruby Honey Crisp apples, diced
• 4 oz caramel milk couverture chocolate, grated
• 1/2 cup dulce de leche
• 1 cup heavy cream, whipped
• 1/4 cup warm salted caramel sauce

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

520

Protein

7 g

Carbohydrates

60 g

Fat

28 g

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