PHOTO: YUNHEE KIM; FOOD STYLING: MICAH MORTON; PROP STYLING: PAIGE HICKS.
You’ve likely heard of the cronut, but how about the croffle? Croissant-waffle hybrids started showing up in pastry shops in Seoul, South Korea, in 2018, and now they’ve made their way to Los Angeles and New York City. Croffle House, which recently opened in Queens, serves the namesake dish with sweet toppings like berries and cream, and savory ones like pesto. To make your own, roll up refrigerated crescent roll dough and cook in a waffle iron until golden. Turn to page 26 to see what other foods and drinks are trending this year! —Audrey Morgan
JANUARY/FEBRUARY 2022
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FOOD NETWORK MAGAZINE
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