Cronut

What do you get when you cross a French croissant with a deep-fried, crispy US doughnut? You get "cronut". This new blend has sparked a food frenzy among New Yorkers.
It was created by pastry chef Dominique Ansel in his Bakery in Soho.
The queue already packed up when it opened its doors to the public at 8 a.m.,
There were 150 to 200 people winding down the street before the bakery has opened.

I just tried it... after stand in line for almost an hour. This is yummy.