Croffles with Gelato

How to Make Croffles with Gelato

1. 1

   Step 1: Prep dough and air fryer

   Unroll the canned croissant dough and gently press seams together to form four thicker rectangles (pair triangles in twos if using an 8-count). Lightly coat the air-fryer basket or tray with vegetable oil to prevent sticking and preheat the air fryer to 375°F (190°C) for 3 minutes.

   For this step

   • 1 canCanned croissant dough (8-count)
   • 1 tbspVegetable oil (for basket)
   
2. 2

   Step 2: Egg wash and butter

   In a small bowl, lightly beat the large egg. Brush each prepared dough rectangle with the beaten egg to promote color, then brush a thin layer of melted butter over the top for flavor and extra crisping.

   For this step

   • 2 tbspUnsalted butter, melted
   • 1 largeLarge egg (for egg wash)
   
3. 3

   Step 3: Arrange croffles in air fryer

   Place the dough pieces in the preheated air-fryer basket in a single layer, seam-side down and not overlapping (work in batches if needed). Leave room around each piece so hot air can circulate for even browning.
   
4. 4

   Step 4: Air-fry until golden and flaky

   Air-fry at 375°F (190°C) for 6–8 minutes, flipping once halfway through cooking, until the croffles are puffed, deeply golden and crisp at the edges. Cooking times vary by model—remove when internal layers are set and exterior is crunchy.
   
5. 5

   Step 5: Finish with cinnamon sugar

   While still hot, lightly sprinkle each croffle with cinnamon sugar so it adheres to the buttered surface. Allow croffles to rest 1–2 minutes so the sugar melts slightly and forms a shiny, sweet crust.

   For this step

   • 2 tbspCinnamon sugar (1:9 cinnamon to sugar is fine)
   
6. 6

   Step 6: Assemble and serve with gelato

   Top each warm croffle with a generous scoop of vanilla gelato and a handful of fresh mixed berries, then dust with powdered sugar. Serve immediately so the contrast between warm, flaky croffle and cold gelato is at its best.

   For this step

   • 1 pintVanilla gelato
   • 1 cupFresh mixed berries
   • 1 tbspPowdered sugar (for dusting)
   

1. Unroll the canned croissant dough and gently press seams together to form four thicker rectangles (pair triangles in twos if using an 8-count). Lightly coat the air-fryer basket or tray with vegetable oil to prevent sticking and preheat the air fryer to 375°F (190°C) for 3 minutes.
2. In a small bowl, lightly beat the large egg. Brush each prepared dough rectangle with the beaten egg to promote color, then brush a thin layer of melted butter over the top for flavor and extra crisping.
3. Place the dough pieces in the preheated air-fryer basket in a single layer, seam-side down and not overlapping (work in batches if needed). Leave room around each piece so hot air can circulate for even browning.
4. Air-fry at 375°F (190°C) for 6–8 minutes, flipping once halfway through cooking, until the croffles are puffed, deeply golden and crisp at the edges. Cooking times vary by model—remove when internal layers are set and exterior is crunchy.
5. While still hot, lightly sprinkle each croffle with cinnamon sugar so it adheres to the buttered surface. Allow croffles to rest 1–2 minutes so the sugar melts slightly and forms a shiny, sweet crust.
6. Top each warm croffle with a generous scoop of vanilla gelato and a handful of fresh mixed berries, then dust with powdered sugar. Serve immediately so the contrast between warm, flaky croffle and cold gelato is at its best.