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Waffles with Castello cream cheese ring and pineapple salsa

Waffles with Castello cream cheese ring and pineapple salsa

4 servings


For the waffle:

  • 175 ml whole milk
  • 75 ml buttermilk
  • 2 g dried yeast or 10g fresh yeast
  • 3 eggs, lightly beaten
  • 175 g plain flour
  • 1 tsp fine sea salt
  • 2 tsp freshly ground black pepper
  • 115 g salted butter, melted and cooled
  • extra butter for frying

For the salsa:

  • 100 g pineapples
  • 100 g cucumbers
  • 5 fresh fresh mint leaves
  • 1 tsp freshly ground black pepper
  • lime juice


1. For the waffles, pour the milk into a mixing bowl and dissolve the yeast in it. Add the eggs and whisk in the flour, salt and pepper until smooth. Fold in the buttermilk and butter, then cover and leave to rest for 30 minutes.

2. Meanwhile make the salsa, cut pineapple and cucumber into small cubes, chop mint and mix with in a bowl with lime juice and black pepper. Season to taste with a little salt.

3. Now fry the waffles in a little butter in a waffle iron according to the manufacturer’s instructions, until golden brown on both sides.

4. Serve the waffles warm with slices of Castello Pineapple and Almond Cream Cheese Ring and spoon the salsa on top.