Meet the croffle, a trendy pastry lovechild merging the golden crispiness of a waffle combined with the light and buttery layers encompassed in a croissant. Croffles have been popular in South Korea ...

A new Flushing bakery has introduced New York's latest hybrid dessert trend: The Croffle. The waffle-shaped croissant hails from South Korea, where it was a pre-pandemic fad in Seoul, and is now ...

A croffle is croissant dough covered in sugar and baked in a waffle iron. It has the buttery, tender layers of a croissant with the textured nooks and cranny crust of a waffle. The sugar it’s baked in ...

Imagine that a croissant and a waffle meet and decide to join forces to create something new. Thus was born, in South Korea, the Croffle, which in a short time became a worldwide phenomenon. Its name ...

Is there anything you cannot do with croissant dough? To the French, this question might sound outrageous, even offensive, but it is one that everyone is asking – especially in Korea, where the trendy ...

A mouthwatering croffle at KALA Coffee & Society in Yogyakarta, Indonesia. | Daniar Rahmasari/iStock via Getty Images Plus The croffle has crept onto café and bakery menus elsewhere, too, suggesting ...

Trailing not too far behind the specialty corn dog and spicy stir-fried dakgalbi, the croffle — a golden hybrid of the croissant and waffle — is the latest South Korean food fad to arrive in NYC. On ...