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"Greggs has produced its own version of the cronut, naming it the &amp;#039;Greggsnut&amp;#039;. The cronut is a hybrid between a croissant and a doughnut. It is made by frying croissant dough, then laminating the mixture to make it extra flaky.  It has already proved incredibly popular with the people of New York when The Dominique Ansel Bakery trademarked the name and recipe. The bakery has seen people queuing overnight to sample the treat. Greggs has now introduced a similar version in 13 of its London stores, which will be sold until October 1. A spokesperson described it as &amp;quot;the most exciting thing since the birth of the sausage roll&amp;quot;. They added: &amp;quot;We are hoping the combination of a Greggs own layered pastry shaped into a doughnut captures the taste buds of London.&amp;quot; The Greggsnut has spent two months in development and comes in two flavours - summer berry and cr\u00C3\u00A8me, and caramel and pecan. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.digitalspy.com/fun/news/a513514/greggs-launches-cronut-version-greggsnut/>