Crookie

And the dozens of bakers who are busy inventing doissants, mallomacs, crookies and the like are app developers, locked in a fight to create the best new product for the platform.

Such is the state of American pastry: cookie dough shaped into a shot glass and filled with milk, a croissant with its legs crossed into a pretzel, and soft-serve made out of strained cereal milk. Oh, and of course, there’s the Cronut™ and its mutant cousins: the bronut (a brownie doughnut), the brodding (a brownie pudding), the brookie (a brownie cookie), the crookie (croissants with Oreo cookies), the S’monut (doughnut pastry with marshmallow filling and graham crackers), the S’mookies (s’mores between cookies), the townie (a brownie tartlet), the broissant (a Cronut™ made by chocolatier Peterbrooke), the baissant (a bagel-croissant) and the cragel (a croissant-bagel).

Well, we’ve had the cronut (croissant-donut hybrid), the cragel (croissant-bagel hybrid), the crookie (croissant-cookie), and now ... the kudossant, a croissant-waffle hybrid.

They can tell you the exact point at which the cronut replaced the doughnut replaced the duffin replaced the crookie as the city’s pretentious baked hybrid sweet treat du jour.

We now have crookies, brookies, duffins, and cruffins, all mash-ups of familiar treats (cookies, tarts, brownies, doughnuts, croissants and muffins respectively).

You won’t find a cronut (that’s patented), but you will find a brown butter crookie and a lemon meringue cruffin filled with a tangy-sweet custard and crowned with a beautifully browned meringue swirl.