Dessert mash-ups may have peaked with the Cronut, but having two good things in one is never such a bad idea.

NYC's only carwash-turned-bakery, Underwest Donuts, has turned out another creative sweet: a Maple Waffle Donut. A traditional glazed doughnut infused with maple syrups is topped with a Belgian stroopwaffle, pecans and maple syrup glaze.

Chef Scott Levine combats Manhattan's high rent costs by operating his doughnut shop out of a retro car wash, just close enough to the West Side Highway to attract commuters at dawn and a not-terrible walk for those who work in Midtown to end their afternoons.

Underwest's Maple Waffle donut came to fruition after many years of Levine taking an annual pilgrimage to the Sugar Shack au Pied du Cochon in Mirabel, Quebec, just outside of Montreal.

Since Levine was a line cook, he and his wife have enjoyed feasting on Chef Martin Picard’s maple-infused food in Canada and admittedly spent a good part of the year fantasizing about the sweet treats.

The opening of Underwest Donuts and a new baby are keeping Levine's family on the West Side this year, where they've introduced the Maple Waffle Donut to compensate for not taking their trip.

If Ivan Slurp Shop at Gotham West Market taught us anything, sometimes a good bite (or slurp) is worth the trek to the far side of the island. Just not to Canada.

Underwest Donuts is located at 637 W. 47th St. at 12th Ave. Maple Waffle Donuts will be available starting Feb. 11th.