Blueberry and Pistachio Croffle

A decadent croissant turned waffle, dipped into a homemade blueberry glaze.

Blueberry Glazed CROFFLE.

aka CROISSANT WAFFLE.

Honestly, this should come with a warning sign because what you’re about to experience is pastry perfection.

Buttery + flaky like a croissant with those caramelized waffle edges = best of both worlds.

And just when you think it can’t get better… along comes the blueberry glaze

Fresh California Giant blueberries simmer down into a thick, rich glaze that hugs every bite in sweet, fruity magic. It adds depth of flavor and a pop of berry color that cuts through the richness and balances the pastry perfectly.

And definitely save the extra glaze it’s unreal drizzled over yogurt bowls, ricotta toast, or a scoop of ice cream.

Hands down one of the most delicious (and fun!) recipes I’ve made. The only way to really get it… is to try it yourself.

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A Big Thank You To California Giant Berry Farms For Partnering With Us On This Delicious Recipe Video! Your Support Means The World And I’m So Glad We’re Able To Showcase Just How Delicious Your Berries Are All Year Long!

Blueberry-Glazed Croffles with Pistachios

Ingredients (makes 4 croffles)

* 4 baked croissants, store-bought and uncooked


* ¼ cup sugar, for rolling


Blueberry Glaze:

* 1 cup fresh California Giant Blueberries 


* 2 tbsp sugar 


* 1 tsp lemon juice


* 1 cup powdered sugar


* 2 tbsp milk 


Toppings:

* Fresh California Giant Blueberries 


* 2 tbsp chopped pistachios


Directions:

1. Prep the Croffles

* Preheat your waffle iron.


* Roll each croissant in the ¼ cup sugar until lightly coated.


* Place one croissant at a time in the waffle iron and press until crisp + caramelized - about 3–4 minutes.


* Repeat with all 4 croissants.


2. Make the Blueberry Concentrate

* In a small saucepan, combine blueberries, sugar, and lemon juice.


* Cook over medium heat until the berries burst and release their juices, about 5 minutes.


* Mash gently, then simmer until thick and syrupy.


* Strain through a fine sieve to remove skins, leaving a smooth blueberry concentrate.


3. Make the Glaze

* In a bowl, whisk together powdered sugar with 1 tbsp milk.


* Stir in 1–2 tsp of the blueberry concentrate until the glaze turns a pretty purple-blue.


* Add more blueberry concentrate if needed for drizzling consistency.


4. Assemble

* Drizzle or dunk the blueberry glaze over half of each croffle for a “half-dipped” effect.


* Top with fresh blueberries and sprinkle with chopped pistachios.