In the ever-evolving world of croissant creations comes a killer new combination that has topped former queens like the cronut and the cruffin.

Please meet: the crookie. A fusion of the flaky goodness of a croissant with the sweet, chewy texture of a cookie, the crookie is the latest player in the croissant-Frankenstein world. And we’re absolutely here for it.

Originating in Paris (allegedly created by the world famous Boulangerie Louvard) and spotted taking over New York City, the crookie has quickly gained popularity for its tasty blend of textures. Think: the light, airy layers of a croissant with the rich density of a crumbly cookie – we’re mad we didn’t think of it first.

The crookie has now made its way across the globe, and, with a big sigh of relief, Australia, thanks to bakers like Miss Sina in Sydney’s Marrickville who jumped on the trend quick-smart, adding cookie dough to a flaky croissant.

Others to get in on the action have been Clovelly’s Madame & Yves, Tonton Bread in Surry Hills, The Depot, and Up South both in Bondi if you’re over that way.

If you’re in Melbourne, make sure you head to city dessert bar, Nimbo for a vivid green matcha crookie, or Bissel B Bakery in Melbourne’s Richmond, who have done their own twist by rolling cookie dough layers into their croissant layers.

Hobba’s and Calli Bakery are also doing more traditional versions of the crookie, making Melbourne spoiled for choice if they want to try the Next Big Thing.

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The blend of a croissant with a cookie might be ringing a bell or two though. The combination has been a mainstay of viennoiserie for decades – remember the almond croissant? Croissants aux amandes have been a clever means of using up yesterday’s croissants since at least the French Revolution (Marie Antoinette is said to have been a huge fan of the German kipferl, a similar crescent-shaped pastry).

Or perhaps you’ve had a Kouign Amann in your day – laminated pastry with butter and sugar, often stuffed with a nutty filling before baking?

European bakers give a second life to unsold croissants by stuffing them with an almond meal biscuit dough before baking again, et voila! The crookie is born.

The main difference between these centuries-old pastries and the very 2024 version is its shape. Crookies are made by layering laminated puff pastry with cookie dough before slicing and rolling into scrolls. Top your scroll with a thin layer of cookie dough and prepare for a crumbly, flaky, and addictive pastry experience. You can see why TikTok creators and bakers are going nuts for the new kid on the block.

Want to make your own crookie? The trendy dessert couldn’t be easier to make.

How to make a crookie at home

Ingredients

• 6 croissants
• 450 grams of pre-made cookie dough

Method

1. Pre-heat your oven to 180 degrees celsius.
2. Cut croissants in half lengthwise, then place a thin (or thick) layer of pre-made cookie dough in the centre.
3. Bake in a medium oven for 20 minutes. C’est bon!

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