Everybody knows the croissant and the malasada, and what emerges when the two meet and have a baby is the “croissada,” a new addition to the pastry lineup exclusive to the Pacific Beach Hotel.

The croissada, created by PBH executive pastry chef Fenton Lee, is described as a “delicate blend of a croissant and malasada” filled with a Polynesian vanilla Bavarian cream.

From the outside it definitely looks like a malasada, with its crisp golden brown exterior, rolled in granulated sugar. Inside it’s flaky like a croissant, and the cream filling reminded me of a long john pastry, which actually seems to make this three pastries rolled into one. Once you’ve tried the combination, you might not go back to the plain-Jane malasada.

The croissada is being featured in the pastry case at the hotel’s Oceanarium buffets and Aloha Center Cafe, where, in an introductory offer, it’s being accompanied by a complimentary cup of Waia­lua coffee.
The croissada will also be one of the highlights of the hotel’s July 4 Freedom Fest from 3 to 9 p.m. tomorrow, adjacent to the cafe, with croissada-eating contest at 5 and 7 p.m. Guests will also be able to enjoy barbecue ribs, chicken, hot dogs, chili, s’mores, shave ice, slushes and a beer garden. Admission is free.

Pacific Beach Hotel is at 2490 Kalakaua Ave. Call 922-1233.

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