Looking for a pastry that's half doughnut, half croissant? Then this city is where it's at.

A fairly new invention, the cronut has taken New York City by storm. Invented by pastry chef Dominique Ansel, the half croissant-half donut hybrid combines custard and flaky insides and fried, sugary outsides, giving a sweet tooth the best of both worlds. But don't think you can do it yourself – they reportedly take three days to make!

Last updated 5 years ago · 48.4K views · SOURCE