Part two of the Puffle expose in which I explore the sweet puffle. My new friend Merle also auditions to be my new sous chef.
In this video, I’m putting a spin on something I saw on Epicurious. I’m making a puffle stromboli. A puffle is a waffle made with puff pastry that can be filled with all sorts of goodness. In this case, I’m putting cheese, pepperoni, and sautéed vegetables to make a sort of puffle stromboli. I realize that it’s somewhat sacrilegious to call this a stromboli, but it is the only way I can think of to describe it. I hope you’ll forgive me.
The idea came from here: https://www.epicurious.com/recipes-menus/fast-easy-puff-pastry-waffle-article
Do frozen mozzarella sticks waffle? Watch to find out!
What will happen if I put a wheel of brie in a waffle iron? Will it be a disaster or will it be a success? Watch to find out!
Usually, I wouldn’t do two “Will it Waffles” in a row, but I’m terrible at planning, so this week I’m trying to cook up some tasty cinna-waffles by putting Pillsbury cinnamon rolls in a waffle iron. Enjoy!
A few tips that I learned from subsequent attempts:
1) Grease your waffle iron before you start.
2) 5 minutes, 15 seconds seems to be the perfect amount of time.
3) Rather than looking at the top of the cinna-waffle, look at the sides. Those seem to cook last.
4) I got better results when I put the cinnamon roll slightly closer to the hinge rather than putting it in the center.
This time I break out the big waffle iron to see if I can cook up a portobello mushroom in the waffle iron.
No Scout in this video, but check out the video below to see what happens when I forget to turn off the camera.
Can I make a frittata in the mini-waffle maker?