The internet is eating up fresh food hybrids like churro ice cream cones and pizza dumplings
Put a fork in the cronut – it’s the spaghetti donut’s time to shine.
The internet is losing its damn mind over the round pasta treat ahead of its Smorgasburg debut in Brooklyn this weekend.
The masterminds at Pop Pasta, which whipped up the handheld spaghetti pie, boast that the baked leftover pasta, eggs and parmigiano cheese ring is the perfect food to “bring to picnics or to the beach, and it isn’t messy like pizza!” Some different flavors even mix in bacon, zucchini or ground beef. So expect to see this carb-lover’s dream dish everywhere this summer.
The Smorgasburg alfresco food markets returning to Williamsburg and Prospect Park will also feature churro ice cream sandwiches from Dulcinea Churros, which layers horchata ice cream and dulce de leche between two pieces of the cinnamon-sugar coated fried dough.
Churro ice cream is a novelty food favorite at the moment. The west coast has been buzzing about Garden Creamery’s churro ice cream cones. The San Francisco sweets shop molds the fried dough into chimney-shaped cones – actually based on a Hungarian pastry that’s a close confectionery cousin to the churro. Whatever you call it, the fried dough-liciousness is then scooped full of delectable ice cream flavors like black sesame or matcha gold.
Or take fish and chips to a new level with Slapfish’s chowder fries in southern California, which pile golden French fries with clam chowder and bacon. They’ve also got fries coated with caviar.
And everyone wants a piece of pizza dumplings, a Japanese take on pizza pockets at L.A.’s Orsa & Winston restaurant that stuffs gyoza wonton wrappers with fresh Italian burrata cheese and tomato. They’re listed on the menu as margherita pot stickers.
In the baked frankenfoods department, the scioche at Specialty Breads in London is the lovechild of a flakey scone and a buttery brioche bun, which comes in plain or Sicilian lemon and poppy seed varieties. The versatile pastry can be served at tea time with clotted cream, jam and fresh berries, or simply toasted and spread with butter. Happy brunching.
— Speciality Breads (@SpecialBreads) March 24, 2017
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