by Leigh Beadon

Filed Under:
cronut, desserts

DailyDirt: Beyond The Cronut

from the urls-we-dig-up dept

Last year, the Cronut took New York (and then the world) by storm. It was at the forefront of a renewed craze for designer confections and, more specifically, so-called "food mashups". Though we haven't reached Nuts and Gum yet, the craze is far from finished:

If you'd like to read more awesome and interesting stuff, check out this unrelated (but not entirely random!) Techdirt post via StumbleUpon.

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  1. identicon
    Andrew D. Todd, 10 May 2014 @ 4:28pm

    Of Course It's Been Done Before.

    There used to be a product called Patty Shells, which were sort of like a Cronut, back around 1975 or thereabouts. You bought them frozen (they consisted of many thin layers of pastry, alternating with butter or shortening), and baked them in the oven, and they rose into a a kind of layered donut, which wasn't sweetened, and you were supposed to fill them with chicken salad or the like, or if you wanted to be classy, crab, shrimp, lobster, etc., something lean enough to balance out the butter in the pastry.

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