A better Cronut: Montauk Bake Shoppe's fried jelly croissant

Remember the Cronut? Long Island has its own standout version of the croissant-meets-doughnut made famous in 2013 at Dominique Ansel's bakery in Manhattan: Montauk Bake Shoppe's fried jelly croissant.

Montauk Bake Shoppe is just off the main promenade in the center of town. It's a humble and low-key throwback to a simpler time — it opened in 1969 — and is chock full of cakes, cookies and breads. Also fried jelly croissants, $3.99, which Bake Shoppe staffers said they've been making for more than 30 years, predating the Cronut. "We sell between 900 and 1,500 of them per summer weekend, maybe about 500 to 600 during the week," said longtime store manager Aftab Ahmad. "We prepare well over 2,000 a week; we don't want to run out and disappoint anyone."

The beauty of Montauk's version: A better package. Shaped like a croissant, rather than a doughnut, it eats like a cruller, vertically, rather than horizontally like a doughnut. There's much less jelly seepage, making each bite equal parts jelly, deep fried and flaky croissant, and a sprinkling of cinnamon sugar. This version is a hybrid of a Cronut and a churro — with raspberry jelly not dulce de leche — and it's absolutely legendary. Plus, much less mess. 

Pro-tip(s): Westhampton visitors can skip the trip to Montauk, as the croissants are also sold at the sister shop, Beach Bakery, as well as year-round at East Hampton destination Hampton Eats, alongside Hamptons Coffee Co. brews.

Montauk Bake Shoppe, 29 The Plaza, Montauk, 631-668-2439, montaukbakeshoppe.com.

By Marie Elena Martinez

marieelena.martinez@newsday.com@mariesworlds

A global freelancer who has checked her suitcase to raise her young daughter on her native Long Island, Marie Elena will always make time for good mezcal, even better tacos and killer conversation. Preferably, in a corner bar seat. She can be found on Instagram at @mariesworldeats.