Description

Transform day-old croissants into something magical! These Honey Pistachio Cream Croissant Waffles combine buttery, flaky pastry with waffle-iron crispiness, topped with a cloud of honey-sweetened cream cheese, crunchy pistachios, and a generous honey drizzle. Perfect for spring brunches or weekend indulgence!

Ingredients

Scale

4 large store-bought croissants (day-old if possible)
2 large eggs
½ cup whole milk
1 teaspoon pure vanilla extract
Pinch of kosher salt
2 tablespoons unsalted butter, melted (plus extra for greasing)
4 oz cream cheese, softened
½ cup heavy cream
3 tablespoons honey, divided
½ cup shelled pistachios, finely chopped (plus extra for garnish)
Confectioners’ sugar, for dusting
Fresh mint leaves, for garnish (optional)

Instructions

In a medium bowl, whisk together eggs, milk, vanilla extract, salt, and melted butter until smooth.
Tear croissants into bite-sized pieces and gently fold them into the egg mixture, ensuring all pieces are coated. Let rest for 5 minutes to absorb.
Meanwhile, beat softened cream cheese until silky smooth, then stir in 2 tablespoons of honey.
In a separate bowl, whip heavy cream to soft peaks, then gently fold into the honeyed cream cheese mixture.
Fold three-quarters of the chopped pistachios into the cream mixture, reserving the rest for garnish.
Preheat your waffle iron according to manufacturer’s instructions. Brush with melted butter to prevent sticking.
Scoop a generous portion of the soaked croissant mixture onto the center of the hot waffle iron. Close lid and cook for 3-5 minutes until golden brown and crisp.
Transfer waffle to a serving plate. Top with a generous dollop of the honey-pistachio cream.
Drizzle with remaining tablespoon of honey, sprinkle with reserved pistachios, and dust with confectioners’ sugar.
Garnish with fresh mint leaves if desired. Serve immediately.

Notes

Chef’s Tip: For extra nutty flavor, toast your chopped pistachios in a dry skillet over medium heat for 2-3 minutes before adding to the cream mixture.
Day-old croissants work best as they better absorb the custard mixture without becoming too soggy.
For a make-ahead option, prepare the honey-pistachio cream up to 24 hours in advance and store in the refrigerator.
Leftover waffles can be reheated in a toaster or 325°F oven for 5-7 minutes. Always add the cream topping after reheating.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Brunch
Method: Waffle Iron
Cuisine: Fusion, American, French

Nutrition

Serving Size: 1 waffle with toppings
Calories: 485
Sugar: 22g
Sodium: 380mg
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 10g
Cholesterol: 165mg

Keywords: croissant waffles, pistachio cream, honey dessert, brunch recipe, croffle, breakfast indulgence, spring brunch, repurposed pastry, sweet breakfast