Cranberry, Apricot, Ham & Cheddar-Stuffed Waffles with Spicy Maple Syrup

Cranberry, Apricot, Ham & Cheddar-Stuffed Waffles with Spicy Maple Syrup

Deborah B’s recipe won the Grand Prize in our Most Aussome Recipe Contest! Fruit topped waffles meet a classic grilled ham and cheese–all topped with a spiked maple syrup! Mornings would be better if they all started with a breakfast like this... just sayin’!
Course Breakfast, Main Course, Side Dish, Snack
Cuisine American
Servings 4
Author by Deborah B.

Ingredients

Spicy Maple Syrup:

  • 1/2 cup pure maple syrup
  • 1 teaspoon Sriracha sauce
  • 1/8 teaspoon Vietnamese cinnamon
  • 1/8 teaspoon cayenne pepper

Waffles:

  • 2 Tablespoons diced dried apricots
  • 2 Tablespoons sweetened dried cranberries
  • 2 ready to bake frozen puff pastry sheets from a 17.3 ounce box, thawed
  • 1 1/2 ounces thinly sliced Black Forest ham cut into bite sized pieces
  • 4 ounces coarsely grated Old Croc Sharp Cheddar cheese divided

Garnish:

  • 2 Tablespoons diced dried apricots
  • 2 Tablespoons sweetened dried cranberries
  • 4 Tablespoons coarsely grated Old Croc sharp cheddar cheese
  • 1 Tablespoon powdered sugar

Instructions

  1. To make the spicy maple syrup, combine all maple syrup ingredients in a small saucepan. Stir well, bring to a simmer over low heat and keep warm.
  2. To make the waffles, preheat oven broiler and a standard, 4 square waffle iron. In a small bowl combine the apricots and cranberries; set aside.
  3. Unroll each pastry sheet onto a lightly floured work surface. Cut each pastry sheet into 4 (approximately 4 1/2 inch) squares sized to fit squares on waffle iron, making 8 squares total. (Discard excess pastry). Brush top edges of 4 squares lightly with cold water. Onto the center top of each water-brushed square, place an equal amount of ham, dried fruit mixture and 1/2 ounce cheese (a lightly packed 1/3 cup). Place a plain pastry square on top of each filled square, pressing edges together. Firmly crimp edges with a fork.
  4. Place 2 filled pastry squares onto hot waffle iron squares, placing them diagonally apart. Cover lid tightly and cook for 5 to 8 minutes or until dough is golden brown and crisp. Repeat with remaining 2 filled pastry squares.
  5. Place waffles on a baking sheet. Sprinkle each waffle with 1/2 ounce cheese. Broil for 15 to 30 seconds or just until cheese melts on tops. Watch carefully that pastry does not burn.
  6. To garnish, cut waffles in half, if desired. Place on plates. Drizzle with spicy maple syrup. Sprinkle equally with apricots, cranberries and cheese. Finely sift powdered sugar on top. Makes 4 stuffed waffles.