Move Over, Cronut™. Here Comes The Crookie.

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

Oh, what's that? You're sick of hearing about impossible-to-get, creme-filled croissant/doughnut hybrids? Well, good news! The next must-have pastry mash up has arrived courtesy of Toronto bakery, Clafouti Patisserie & Café.

Meet, the Crookie.

See also: - The Cronut: An Easy At-Home Recipe, Impostors Around the World, and How Much They Cost on the Black Market - NSFW: Man Offers Cronuts™ for Sexual Favors - Cronut™ Battle: Herb Box vs. Karl's Quality Bakery

The Crookie, as you may be able to tell from the photo above, is a combination of croissant and Double Stuffed Oreos -- to be specific, it's a flaky croissant with a gooey center of Oreo bits.

Clafouti owner Olivier Jansen-Reynaud got the idea for combining the two treats when Toronto's The Grind TO challenged him and other local chefs to create a new pastry out of two existing ones.

""I'm a big kid at heart, and Oreos are one of my favourites--they're such a classic," Jansen-Reynaud told The Grid TO. "We tried several shapes and sizes, and had to be careful combining the different textures and letting the dough rise slowly so the cookies' cream would not ooze out."

Other creations that resulted from the challenge included the "wafflemon bun" from Bunner's bake shop, a cinnamon bun waffle "topped with a slathering of maple cream cheese frosting that fills the waffle pockets nicely," and Forno Cultura's black forest tramezzino, a version of a tramezzino made from biscotti ends.

Jansen-Reynaud says he wasn't inspired by the Cronut™ and hadn't even heard of it until the challenge. Either way, the Internet seems to think this Crookie is a strong Cronut™ contender. Only time will tell.

Follow Chow Bella on Facebook, Twitter, and Pinterest.

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in Phoenix.


Join the New Times community and help support independent local journalism in Phoenix.