MINI ALMOND BUTTER & JELLY PUFFLES

Heat the waffle iron to medium-high heat, and lightly flour a work surface.
Unroll one sheet of the puff pastry. Spread the almond butter (or nut butter of choice) evenly on the surface of the puff pastry, leaving a 1/2” border. Set aside.
Then, unroll the other sheet of puff pastry, and spread the jam evenly across the surface of the puff pastry, also leaving a 1/2” border.
On the puff pastry sheet with the almond/nut butter, lightly brush the border with water.
Place the puff pastry with the jam on top of the puff pastry with the almond butter, so the jam and the almond butter are touching, creating a ‘sandwich’ of the two.
Using your fingers to lightly press around the edges to seal in the filling.
Use a sharp knife or pizza cutter to cut the puff pastry into ~20 equal-sized squares. If using a larger waffle iron, divide the puff pastry into ~9 squares (depending on the size of the waffle iron).
Place the filled puff pastries inside the waffle iron, and cool until golden brown and puffed (about 5-6 minutes, depending on the size)/
Repeat with the remaining ruffles.
Dust with powdered sugar, and serve warm with maple syrup if desired.
Enjoy!