Making the salted caramel budino popover, Philly’s hottest dessert

The flaky treat is destined to become a regular menu item at Bud & Marilyn’s.

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Danya Henninger
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Chef Marcie Turney is known for lots of different foods. Tacos at Lolita. Meatballs at Little Nonna’s. Papa frita at Jamonera. Fried chicken at Bud & Marilyn’s. But her most famous dish of all has to be the salted caramel budino at Barbuzzo.

After the decadently layered dessert garnered national raves, Turney and her partner Valerie Safran started porting the delicious combination into various other forms. There’s been a budino frozen pudding pop and a budino donut. And now, meet the budino popover.

On each of its debut weekend days, more than 600 of the flaky, pudding-stuffed treats sold out in under two hours — snapped up by people who stood in a line that snaked around the corner of 13th and halfway down Sansom Street.

The initial pop-up is over, but there’s good news: The budino popover is destined to become a regular menu item. Per Turney, it’ll show up on the brunch list at Bud & Marilyn’s sometime this November.

What’s all the fuss about? Check it out below (featuring the hands and work of pastry chef Alivia Saia, upstairs chef de cuisine Dan Giorgio and pastry cook Antoine Hopinks).

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