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1 pkg. Puff Pasty
2 Granny Smith apples, peeled, cored, sliced 1/2 in. thick
1 Tbsp. lemon juice
2 Tbsp. brown sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Pinch of salt
1 Tbsp. butter
1 cup heavy whipping cream
1-2 Tbsp. Bailey’s Original Irish Cream
3 Tbsp. granulated sugar
6 mint leaves


  1. Heat a medium saucepan over medium low heat.

  2. Combine apples, lemon juice, brown sugar, cinnamon, nutmeg, and pinch of salt in a bowl. Toss to combine.

  3. Add butter to saucepan and, when slightly browned, add apple mix and stir, cooking for 8-10 minutes until apples are soft.

  4. Meanwhile, using a hand mixer or stand mixer (or a whisk and a bowl), add heavy whipping cream, Bailey’s, sugar, and beat over high speed until soft peaks form.

  5. Preheat a waffle iron to medium heat.  

  6. Unroll refrigerated Puff Pastry and cut into six equal pieces. Place dough square in preheated waffle iron and cook for 5 minutes until well-browned (each waffle iron can vary so cook until golden brown). Remove and repeat with remaining dough squares.

  7. Top waffles with apple mix and then with a generous spoonful of whipped cream. Garnish with mint leaf and serve.

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