Buttery, Flaky Frangipane Puff Pastry Waffles Recipe

By
Daniel Gritzer
Daniel Gritzer
Daniel Gritzer
Editorial Director

Daniel is the editorial director of Serious Eats, where he leads the site's editorial strategy and oversees everything from recipe development to articles on food science, cooking techniques, and more. He's a former food editor at Food & Wine and has cooked in New York City restaurants.

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Updated March 31, 2025
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Buttery, almond-y frangipane and puff-pastry waffles. J. Kenji Lopez-Alt

This simple, insanely addictive dessert is made by filling puff pastry with homemade frangipane (an easy buttery almond paste), then cooking it on a hot waffle iron until crisp, flaky, and utterly delicious.

For step-by-step rolling instructions, please see the photos in this post about puff pastry waffles.

Note: If you can't find almond meal, pulse skinless blanched almonds in a food processor until tiny crumbs form.

Recipe Details

Buttery, Flaky Frangipane Puff Pastry Waffles Recipe

Prep 10 mins
Cook 15 mins
Active 15 mins
Total 25 mins
Serves 4 to 6 servings
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Ingredients

  • 9 tablespoons (about 3 ounces or 75 grams) almond meal (see note)

  • 4 1/2 tablespoons (about 3 ounces or 75 grams) granulated sugar

  • 1 tablespoon all purpose flour, plus more for dusting

  • Large pinch kosher salt

  • 6 tablespoons (about 3 ounces or 75 grams) unsalted butter, softened

  • 1 large egg

  • 1 (1/2-pound) sheet frozen puff pastry

  • Powdered sugar, for dusting

Directions

  1. Preheat a Belgian waffle iron according to manufacturer directions. In a stand mixer fitter with the paddle, combine almond meal, granulated sugar, flour, and salt and mix at low speed until blended. Add butter and egg and mix until frangipane is light and fluffy.

  2. Lightly dust a work surface. Lay out puff pastry sheet, lightly flour top, and roll into an approximate 16- by 16-inch square. Spread frangipane on puff pastry, leaving a 1 inch border on all edges.

  3. Roll puff pastry sheet away from you like a jelly roll. When completely rolled, pinch seam to seal. Pinch ends of puff pastry to seal, then roll into a disk-shaped spiral. Place spiral in center of preheated waffle iron. Cook until puff pastry is deep golden brown on all surfaces and an instant-read thermometer inserted into the center registers 200°F, about 12 minutes.

  4. Transfer to a cutting board, cut into wedges, dust with powdered sugar, and serve immediately.

Special equipment

Belgian waffle iron, rolling pin

This Recipe Appears In

Nutrition Facts (per serving)
931 Calories
61g Fat
86g Carbs
12g Protein
×
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 931
% Daily Value*
Total Fat 61g 78%
Saturated Fat 13g 66%
Cholesterol 58mg 19%
Sodium 314mg 14%
Total Carbohydrate 86g 31%
Dietary Fiber 3g 12%
Total Sugars 32g
Protein 12g
Vitamin C 0mg 0%
Calcium 53mg 4%
Iron 4mg 20%
Potassium 178mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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