Here now, the Curlyssant from Bäckerei & Konditorei Thürmann (with multiple locations in Berlin). The photo, right, is from Luisa Weiss, aka the Wednesday Chef. According to Thürmann, the Curlyssant is "the newest trend from New York." Reads the rest of the sign: "It's taken from croissants, cooked in vegetable oil, and then deliciously stuffed (apple, cherry or cream)! Sugared and with fondant sprinkled! Try it now!" There are also fauxnuts in Munich (apparently they are "rocking" the city). Munich, some sort of illicit knockoff Cronut center, also has "mucnuts."
Cronut copycats are an international phenomena. Even Dunkin' Donuts in South Korea is getting in the game. But New York pastry chef Dominique Ansel, who invented the croissant-donut hybrid, applied for an international trademark on the term "Cronut," so the solution for bakeries who want to jump on the Cronut bandwagon is to come up with new names like "Doissants" and "Cronots." Curlyssant is definitely a new one.