Why it works: Apricot and egg are a kitchen classic. They rank in the top 29% of all ingredient pairs, and cooks put them together in 1,712 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Cannelons, or Fried Puffs
Ingredients
Directions
Prepare
Prepare puff pastry and roll it out very thin.
Cut the pastry into pieces about 2 inches wide and 8 inches long.
Fill and seal
Place a spoonful of jam on each piece and wet the edges with egg white.
Fold the pastry over twice and press the edges to seal.
Fry and serve
Fry the cannelons in boiling lard until golden brown.
Let them rest by the fire to ensure the pastry is cooked through.
Drain and serve on a doily, sprinkled with sifted sugar.
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.
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Apricot + eggtop 29% of all pairsSmell alikelowCooked together1,712 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Puff pastry
- Forms the crisp, flaky outer shell that puffs and browns when fried.
- Apricot jam
- Provides sweetness and a fruity filling that softens as it heats.
- Egg white
- Acts as a glue that seals the pastry edges so the filling stays inside.
- Lard
- Conducts heat for frying, browning the pastry and giving it a crisp surface.
The step that matters
Sealing the edges. If the egg white does not wet the edges well and the seams are not pressed firmly, the filling can leak into the hot lard and the pastry may open while frying.
“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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