These indulgent breakfast sandwiches feature spiced waffles filled with caramelized cinnamon pears and cream cheese filling, creating a handheld brunch treat that's both elegant and comforting.
Recipe Details
Ingredients
- 250g all-purpose flour
- 60g whole wheat flour
- 50g light brown sugar, packed
- 10ml baking powder
- 10ml ground cinnamon
- 2.5ml ground nutmeg
- 5ml salt
- 2 large eggs
- 360ml whole milk
- 60g unsalted butter, melted
- 5ml vanilla extract
- 3 large ripe but firm pears, peeled and sliced
- 45g unsalted butter (for pears)
- 75g brown sugar (for pears)
- 5ml ground cinnamon (for pears)
- 15ml fresh lemon juice
- 225g cream cheese, softened
- 60ml pure maple syrup
- 5ml orange zest
- 60g pecans, toasted and chopped
- for dusting powdered sugar
Instructions
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In a large bowl, whisk together 250g all-purpose flour, 60g whole wheat flour, 50g light brown sugar, 10ml baking powder, 10ml ground cinnamon, 2.5ml ground nutmeg, and 5ml salt.
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In another bowl, whisk 2 large eggs, 360ml whole milk, 60g unsalted butter, and 5ml vanilla extract until combined.
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Pour wet ingredients into dry and stir until just combined. Let batter rest 10 minutes.
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Meanwhile, prepare filling: In a bowl, beat 225g cream cheese with 30ml (2 tbsp) of 60ml pure maple syrup and 5ml orange zest until fluffy. Set aside.
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For caramelized pears, melt 45g unsalted butter (for pears) in a large skillet over medium heat. Add 3 large ripe but firm pears, 75g brown sugar (for pears), 5ml ground cinnamon (for pears), and 15ml fresh lemon juice.
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Cook pears for 8-10 minutes, stirring gently, until tender and caramelized. Set aside to cool slightly.
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Preheat waffle iron. Cook waffles according to manufacturer's instructions until golden brown and crispy. You'll need 12 square waffle sections total.
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To assemble sandwiches, spread cream cheese mixture on 6 waffle sections.
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Top with caramelized pears and 60g pecans.
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Drizzle with remaining 60ml pure maple syrup and top with remaining waffle sections.
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Cut diagonally if desired and dust with for dusting powdered sugar. Serve immediately.
Tips
Pear Selection: Bosc or Anjou pears hold their shape well when cooked. They should be ripe but still firm to prevent mushiness.
Waffle Texture: For extra crispy waffles, place cooked waffles on a wire rack in a 95°C (200°F) oven while cooking remaining batches.
Make-Ahead: Waffles can be made ahead and frozen. Reheat in toaster for crispy texture. Prepare pears and cream cheese filling the night before.
Apple Alternative: Granny Smith or Honeycrisp apples work beautifully in place of pears with the same cooking method.
Filling Variations: Try mascarpone instead of cream cheese, or add a tablespoon of bourbon to the caramelized pears for adults.
Nut-Free: Omit pecans or substitute with granola for crunch without nuts.
Serving Ideas: Cut into quarters and secure with picks for a brunch buffet. Serve with crispy bacon or breakfast sausage on the side.
Storage: Best enjoyed fresh, but assembled sandwiches can be wrapped and refrigerated overnight. Reheat in a panini press or toaster oven.