Croiffles with nutella


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


  • Canned croissant dough 
  • Nutella
  • Unsalted peanuts


  • 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.


  • 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.