Breads & Baked Goods, Dessert

Cinnamon Sugar Dessert Nachos

  • Prep 5 mins
  • Total 11 mins
  • Easy
  • Serves 4

Frozen puff pastry is a staple in my freezer. It’s the perfect base for last-minute appetizers and desserts that are simple, delicious, and super impressive. These dessert “nachos” are no exception and are delicious dunked in coffee for a little weekday treat. Cutting the puff pastry while it’s still somewhat frozen helps make handling the dough more manageable. Simply brush with butter, dust with cinnamon sugar, griddle, and enjoy. —Kelly Gray

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  • Contains Wheat
  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Wheat, Milk/Dairy

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 1 sheet frozen puff pastry, thawed for 5 minutes
  • 1/2 cup granulated sugar
  • 2 teaspoons cinnamon
  • 4 tablespoons (½ stick) butter, melted
  • 3 tablespoons caramel sauce, for topping
  • 2 tablespoons chocolate sauce, for topping
  • 3 tablespoons powdered sugar, for topping


  • Grill Grate
  • BBQ Griddle
  • Small Bowl
  • Silicone-Tipped Tongs
  • Step 1

    Divide the puff pastry sheet into 3 pieces using the fold lines as a guide, then cut each piece into 4 triangles, for 12 triangles total.

  • Step 2

    In a small bowl, combine the sugar and cinnamon. Set aside 1 tablespoon for later. Brush the puff pastry with the melted butter and sprinkle generously with the cinnamon sugar mixture.

  • Step 3

    Insert the Grill Grate, place the BBQ Griddle on top so it sits flat, and close the hood. Select BBQ GRIDDLE, set the temperature to 400°F, and set the time to 6 minutes. Press the dial to begin preheating.

  • Step 4

    When the unit beeps to signify it has preheated, place the puff pastry on the BBQ Griddle in 3 rows of 4. Close the hood and cook for 6 minutes.

  • Step 5

    When cooking is complete, use silicone-tipped tongs to remove the dessert nachos and place them on a serving plate. Sprinkle with the reserved cinnamon sugar mixture, and top with the caramel and chocolate sauces and the powdered sugar.