• For the puff pastry:
• Defrost the puff pastry sheet in the fridge several hours in advance. If using rolled puff pastry, it's important that you're able to unroll it without cracking. If you're using a block, it should be thawed enough that you can roll it out with a rolling pin to about 18 inches by about 10 inches (approximately 45 cm by 25 cm). If using pre-made frozen unbaked croissants, simply place in the fridge until thawed (about 2-4 hours or overnight).
• If using a block of puff pastry, roll it out on a clean lightly floured surface to about 18 by 10 inches.
• Using a pizza cutter, pastry cutter or sharp knife, cut the sheet of puff pastry into tall triangles about 3 inches wide at the base.
• Roll each triangle from the wide end to the point, and flatten the roll slightly with your palm.

For the Croffles:

• Preheat your waffle maker until it reaches medium to medium-high temperature.
• Dip all the raw croissants in the sugar, making sure every side is coated. The raw croissants should be slightly flattened.
• Brush the inside of the waffle iron with the vegetable oil or butter (or spray with cooking spray).
• Place the raw croissants in the waffle iron according to the size of your iron. If yours has 2 squares, bake 2 croissants at a time. If it has 4 squares, bake 4 at a time. If it's a round waffle maker, you may have room for 2 or even three (depending on how large it is). Be sure to leave space between the croissants as they expand while baking.
• Bake for at least 4 minutes before checking. You'll know they're done when they're puffy and very golden brown on the outside. Every waffle iron is different so giving an exact time for baking is impossible, but they should take anywhere from about 7 to 10 or even 12 minutes. Check them often to avoid burning.
• Once they're done, serve them with fresh fruit and maple syrup, or any of your favourite toppings!