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Blueberry-Glazed Croffles with Pistachios

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Crispy, buttery, and decadently sweet, these Blueberry-Glazed Croffles with Pistachios transform simple croissants into a gourmet treat. Drizzled with vibrant blueberry glaze and topped with fresh berries and crunchy pistachios, they’re perfect for breakfast, brunch, or an indulgent snack.

INGREDIENTES

  • 4 baked croissants, store-bought and uncooked

  • ¼ cup sugar, for rolling


    • Blueberry Glaze:

  • 1 cup fresh California Giant Blueberries 

  • 1 tbsp sugar
  • 1 tsp lemon juice

  • 1 cup powdered sugar

  • 1-2 tbsp milk 


    • Coberturas:

  • Fresh California Giant Blueberries 

  • 2 chopped pistachios


DIRECCIONES

  • 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 - 5 minutes.

      • Repeat with all 4 croissants.


  • 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.


  • 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.


  • Assemble

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

      • Top with fresh blueberries and sprinkle with chopped pistachios.

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