What’s twice as good as regular dessert? Two desserts mashed into one, of course. We asked five spots to devise a new treat out of a pair of existing pastries. Here’s what they came up with (in descending order).
Executive chef Graham Bower combined his favourite two desserts—donuts and pie—into this fruity creation. Using pie (instead of cake) dough, he stuffed his donuts with pie fillings like apricot, apple, and bacon (hey, some pies have bacon), then deep-fried the whole business. A light maple glaze and crushed walnuts were added on top to balance out the acidity of the fruit. Flakey and airy on the outside, with a gooey middle that’s practically a chutney, this pienut is plenty of desserts rolled into one.
913 Queen St. E., 647-748-1177.
La Bamboche’s fried peanut butter truffle bun
Owner Michel Firanski and pastry chefs Brenda Chen and Francis Hyuk-Moo Kwon played on the commonplace (bread) and the chi-chi (chocolate truffles), stuffing chocolate-milk bread with peanut-butter truffles. They added peanut-butter streusel for a crumbly topping before sending the dessert to the deep fryer to create a crisp outer layer. The final pastry is sweet and salty with a nutty, creamy centre, making this one decadent combo.
1712 Avenue Rd., 416-224-5595.
Part classy French pastry, part trashy American junk food, this stuffed croissant is every bit delicious. In the centre of the buttery, flaky croissant are straight-up Oreo cookie bits. “I’m a big kid at heart, and Oreos are one of my favourites—they’re such a classic,” says owner Olivier Jansen-Reynaud. “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.”
915 Queen St. W., 416-603-1935.
Forno Cultura’s black forest tramezzino
Sometimes, too much of a good thing can be a problem: Because this Italian bakeshop sells so many of its biscotti, owner Andrea Mastrandrea says they have an excess of “too-delicious-not-to-use biscotti ends.” So he and pastry chef Laura White appropriated a German torte recipe to make this quasi–biscotti brownie. Crushed biscotti ends are mixed with eggs, chocolate, and cherries, then baked. They’re finished with layers of marmellate (Italian fruit jam) and ganache to make the shop’s version of a tramezzino, the triangular sandwich served in Italian cafés. (Want one? Forno Cultura is selling their black forest tramezzino for $3.)
609 King St. W., 416-603-8305.
Bunner’s bake shop’s wafflemon bun
Since this vegan, gluten-free bakery is known for its cinnamon buns, co-owner Ashley Wittig put one into a waffle press to change up the texture, resulting in a denser pastry that’s more substantial than a regular bun, but still moist with a sweet cinnamon-sugar taste. The waffle is topped with a slathering of maple cream cheese frosting that fills the waffle pockets nicely, allowing for maximum cream cheesiness in each bite.
3054 Dundas St. W., 647-352-2975.