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 ↓
Cannhlons, or Fried Puffs
Ingredients
Directions
Prepare
Roll out the puff pastry very thin.
Cut the pastry into pieces about 2 inches wide and 8 inches long.
Place a spoonful of jam on each piece.
Wet the edges with egg white and fold the pastry over twice. Press the edges together to seal the jam inside.
Fry and serve
Fry the prepared cannelons in boiling lard until golden brown.
Let them rest by the fire to ensure the pastry is cooked through.
Drain on a paper towel, place on a serving dish, sprinkle with sifted sugar, and serve.
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 thin, flaky shell that puffs and crisps when fried.
- Apricot jam
- Provides sweetness and fruity flavour inside the sealed pastry.
- Egg white
- Acts as a glue that seals the pastry edges so the jam stays inside.
- Lard
- Conducts heat for frying, driving browning and crisping of the pastry.
The step that matters
Sealing the edges before frying. If the edges are not well sealed with egg white, jam can leak into the hot lard and the pastry may open or burst. A firm seal keeps the filling contained while the layers puff and brown.
“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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