Nutella puff pastry waffle, round 2

It's not a messy looking plate, it's avant-garde.

Remember our last failed attempt at making Nutella puff pastry waffle?  Since it was Sunday Brunch Day again yesterday, we gave it another try.

Since we were not able to finish even one double-layer puff pastry waffle last time, in the spirit of not wasting food, we cut back on the portion by using only half of a sheet.

PUFF PASTRY WAFFLE| instructions

1. Optional- Cut the semi-frozen puff pastry sheet in half.
2. Thaw the puff pastry sheet as instructed on the box (about 40 minutes).
3. Preheat the waffle iron. No oil required since the sheet itself has plenty of oil in it!
4. Optional- Trim the puff pastry to a smaller size to fit the waffle iron. (so that it's about the same size or slightly smaller than the iron).
5. Lay it on the waffle iron. Close the lid.
6. Wait and watch it steam and sizzle for 5-6 minutes. Check to make sure your final product is golden brown!
7. Remove the waffle... let it cool for a bit and CRUNCH!

It's not a Nutella puff pastry waffle without the Nutella! So we smudged a generous amount of this finger licking goodness over our steamy hot waffles, and then sprinkled on a little powder sugar!

Our verdict for this 2nd attempt? It's certainly better than our last attempt, but it's still not exactly what we had in mind when we got lured into trying this out.

Perhaps we just had the wrong expectation for the puff pastry waffles... We were hoping that it'd be like eating a croissant--crunchy, flaky, and buttery. While it is crunchy and flaky, it's nowhere close to being buttery.

We read the box, and realized there's no butter in the pastry sheets, just vegetable oil... Guess that explains the "oily" taste that we find slightly off-putting.

Lessons learned?

“There's just no shortcuts in life!" 

Justin concluded.

Guess we'll just gonna have to take the plunge and to make some croissant dough next time!!!

  Want more of our test kitchen adventures? Click here!