Preheat waffle iron to medium. Lightly grease iron.
Pour sugar onto a plate and gently roll croissants in sugar. Place croissants on preheated waffle iron and cook for 4-5 minutes or until baked through.
⅓ cup granulated sugar, 12 mini frozen croissants, defrosted
Serve immediately.
Notes
Defrost frozen croissants in a single layer over night in the refrigerator.
Puff pastry dough can be used instead of frozen croissants. Simply roll out the dough into a rectangle and cut into skinny triangles (similar to refrigerated crescent rolls). Roll them up into croissant form and use bake as directed.
Skip the sugar when making these croffles and use them to make a savory egg sandwich instead. Or enjoy them as dessert with ice cream and hot fudge or caramel sauce.
Have leftover croffles? Freeze them! Cool completely and then freeze in a single layer in a sealed container for up to 3 months. When ready to use, reheat in a toaster or warm oven until warmed through.