Apple Stuffed Belgian Waffles

Serves 6-8 | Prep: 10 minutes | Cook: 45 minutes


2 tablespoons unsalted butter

2 apples, sliced (Opal Apples were beautiful in this)

1/4 cup apple juice

juice of half a lemon

2-3 tablespoons brown sugar, to taste

3 cups all purpose flour

3/4 cups granulated sugar

5 1/4 teaspoons baking powder

3 large eggs, separated

3 cups buttermilk

3/4 cups unsalted butter, melted

1 1/2 teaspoon vanilla

1 1/4 cups powdered sugar

2-4 tablespoons skim milk


1 teaspoon lemon juice


Heat the butter over medium heat in a deep sided saute pan. Stir in the apples, apple juice, lemon juice and brown sugar, and bring to a bubble. Cook for about 7 minutes, stirring occasionally, until the apples are tender and the juices are thickened slightly. Transfer to bowl and let it chill in the refrigerator. 

Preheat the waffle iron.

Sift or whisk together the flour, sugar, and baking powder in a large bowl. In a small bowl, whisk the egg yolks with the buttermilk, melted butter and vanilla. Stir into the flour mixture and mixed until just combined. Using a hand blender or stand mixer with whisk attachment, whisk the egg whites until fluffy and voluminous (this can also be done by hand). Fold in the egg whites into the waffle batter.

Make the glaze by whisking together the powdered sugar, skim milk and lemon juice, adding more or less milk until you have a glaze that is your preferred consistency. 

Pour about 1/2 cup batter into the waffle maker, and add about 3-4 cooked apples (be sure to drain any liquid). Top with another tablespoon of batter then close the waffle maker lid. Repeat on other side if you have a two sided waffle maker. Cook for about 3 minutes or until golden. Transfer to a wire rack. Serve immediately if possible, with a drizzle of glaze.

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