Shopping, Sweets, Food
We are living in a golden age of confectionary mash-ups. The Cronut, a deep-fried doughnut-shaped croissant, debuted at Dominique Ansel Bakery in SoHo in 2013 and, since then, cleverly named hybrids have been popping up on at least four continents.
Earlier this month, WKJY / 98.3 challenged Long Island bakers to come up with something to compete with the Donnoli, a cannoli-cream-filled doughnut attributed to bakeries in both Philadelphia and New Jersey.
Tanya Salagiannis, co-owner of Sweet Surrender Bake Shop in Levittown, took up the gauntlet. She developed a dough with the richness of doughnuts and the flakiness of croissants, formed it into rings that are deep-fried and then piped full of chip-studded cannoli cream before being crowned with dark chocolate and shards of cannoli shells. Voilà: Crannoli.
The $4 confection, which Sweet Surrender has trademarked, succeeds in honoring all three of its inspirations.
Salagiannis and her cousin Helen Kyrillidis bought the venerable New Levittown Park Bake Shop 18 months ago and renamed it Sweet Surrender. Salagiannis graduated from the baking program at Star Career Academy in Syosset, after which she worked at Gourmet Bake Shop in New Hyde Park and for Johnny Iuzzini when the pastry supernova was working at Jean Georges in Manhattan. Kyrillidis, a former insurance broker, brings years of business experience.
The Crannoli is pretty out there, but most of Sweet Surrender's offerings are well-made classics, including excellent doughnuts and crullers ($1 to $1.25), raspberry nut squares ($13.95 a pound) and a "black and white" frosted marble cake ($11.95).
-- ERICA MARCUS
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