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Dessert

Coventry Puff

A puff pastry pastry filled with fruit preserves, folded into triangles and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Fruit preserve and sugar share more aroma than cooks usually use. They rank in the top 7% of all ingredient pairs, and cooks put them together in 37 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Coventry Puff

Ingredients

Directions

Prepare

  1. Roll out puff pastry scraps to ¼ inch thick.

  2. Cut out circles with a 3-inch round cutter.

Fill and shape

  1. Place a small amount of fruit preserves on each circle.

  2. Fold the pastry over in three folds to form a triangle.

  3. Place the folded pastries on a baking pan.

Finish and bake

  1. Brush with water or an egg wash.

  2. Dust with powdered sugar and bake.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Fruit preserve + sugartop 7% of all pairs
    Smell alikestrong
    Cooked together37 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Fruit preserve + eggtop 39% of all pairs
    Smell alikelow
    Cooked together26 recipes

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Puff pastry scraps
Layers of butter and dough puff into flaky, crisp structure when baked.
Fruit preserves
Provide sweetness and moisture that softens the filling as it bakes.
Egg wash
Browns the pastry surface and gives it a glossy finish.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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