Fritel

Croiffles with nutella

Ingredients

Canned croissant dough
Nutella
Unsalted peanuts

Further needed

CW 2458 Combi-Waffle maker 4x6
HB 2879 Hand blender set

Preparation

Heat the waffle iron on the highest setting, grease the baking trays with a little oil.
Shred the unsalted peanuts in the blender.
Carefully remove the croissant dough from the tin. Use a wooden board to roll out the dough (not flour, as this will become granulated during baking).
Cut a triangle from the rolled out dough, following the pre-shaped dotted line. Then cut the triangle in half.
Spread nutella on one side.
Sprinkle the nuts over the nutella.
Put the second half of the triangle on top.
Bake for approx. 5 to 6 minutes on stand 4.
Serve the croiffle while it is still warm.

Tips

Spread the nutella thickly so that the neutral taste of the croissant dough is not overpowering.
Be sure to use the CW 2458 - with baking trays for Brussels and Liège waffles - as the croiffle expands considerably during baking.