1. Prepare Your Waffle Iron and Ingredients:

• Plug in your waffle iron and preheat it according to the manufacturer’s instructions. A Belgian-style waffle maker with deep grids works best, but a standard one will also work.

• While it’s heating, prepare your ingredients. Wash and slice the strawberries. Place the Biscoff cookie crumbs in a small bowl. Open the can of croissant dough and unroll it, separating the perforated triangles.

2. Assemble the Croffles:

• Take one triangle of croissant dough and place it on a clean work surface.

• Spread about 1 tablespoon of the creamy Biscoff spread evenly over the surface of the dough triangle, leaving a small border around the edges.

• Starting from the wide end, roll the triangle up tightly towards the point, just as you would to make a regular croissant. Gently press the point to seal it. The Biscoff spread will be neatly encased inside.

• Repeat this process with the remaining dough triangles.

  • For larger croffles: You can press two of the raw triangles together along one edge to form a rectangle before spreading with Biscoff and rolling it up.

3. Cook the Croffles:

• Once the waffle iron is hot and the indicator light shows it’s ready, lightly grease it with butter or a neutral-flavored cooking spray. This helps prevent the Biscoff that might ooze out from sticking.

• Place one or two of the rolled croissants onto the center of the hot waffle iron (depending on its size). Don’t overcrowd it.

• Close the lid and cook for 3-5 minutes. The cooking time will vary depending on your waffle iron’s temperature. The croffle is done when it’s a deep golden brown, beautifully crisp on the outside, and has stopped steaming.

4. Garnish and Serve Immediately:

• Carefully remove the hot croffle from the waffle iron using tongs or a fork.

• Place it on a serving plate. Immediately top with a generous portion of fresh sliced strawberries.

• If you like, you can warm some extra Biscoff spread in the microwave for 10-15 seconds until it’s pourable and drizzle it over the top.

• Sprinkle generously with the crushed Biscoff cookies.

• For a final touch, dust with powdered sugar and add a dollop of whipped cream or a scoop of vanilla ice cream.

• Serve immediately while warm and crispy.