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Dessert

Anna Broz

A baked pastry with apples, raisins, almonds, breadcrumbs, sugar, and cinnamon.

From an old cookbook · modernised transcription
By Paidar, Marie, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Flour and raisin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Anna Broz

Ingredients

Directions

Make the dough

  1. Mix the dough: combine lukewarm water, butter the size of an egg, one egg, one teaspoon sugar, one-half teaspoon salt, and four cups sifted flour, mixing all together and adding the flour gradually.

  2. Toss the dough on a floured board, knead thoroughly, and cover with a warm bowl for one-half hour.

Stretch and fill

  1. Lay the dough in the center of a well floured tablecloth on the table.

  2. Roll out a little, brush well with melted butter, and with hands under the dough, palms down, pull and stretch the dough gently until it is as large as the table and thin as paper, and do not tear.

  3. Brush the dough with melted butter.

  4. Spread the dough with one-half peck of apples cut in thin slices.

  5. Sprinkle over the apples three cups of sugar, one tablespoon of cinnamon, one-half pound of seeded raisins, one-fourth pound chopped almonds, and one and one-half cups of bread crumbs fried to a light brown in butter.

Bake

  1. Roll up the dough like you would a jelly roll and bake in a slow oven for one hour.

Nutrition, whole recipe (rough)

854Calories
21 gProtein
19 gFat
152 gCarbs

Counts 9 of 10 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Apple1 medium (182g)95
Egg1 large egg (50g)78
Grape1/2 cup (76g)62
Sugar1 tbsp (12.5g) granulated49
Almond1 almond (1.2g)7
Cinnamon1 tsp ground (2.6g)6
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Paidar, Marie, Mrs., [from old catalog] comp. 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. See the original page.

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. Flour + raisintop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Raisin + almondtop 2% of all pairs
    Smell alikemoderate
    Cooked together1,781 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  3. Flour + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Almond + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

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

What each ingredient does

Flour
Forms the gluten network that gives the dough its elasticity and stretch.
Apples
Provide moisture and tartness that balance the sugar as they soften in the oven.
Bread crumbs
Toasted in butter, they soak up apple juice so the filling does not turn soggy.
Raisins
Add concentrated sweetness and chewy texture to the filling.
Almonds
Add nutty flavor and crunch to the filling.
Butter
Adds richness and helps the dough brown as it bakes.

The step that matters

Stretching the dough. Gluten must be stretched very thin without tearing so the layers bake flaky and the filling stays enclosed. Gluten that has been rested and kneaded stretches more easily, and tears are often caused by pulling too hard or too quickly.

Swap the apple

How well each one fits the dish's main ingredients (sugar, flour, raisin, almond, bread, butter, egg):

  1. Vanillafits better
  2. Figfits better
  3. Coconutfits better
  4. Applethe original

Fit is the average pairing score against sugar, flour, raisin, almond, bread, butter, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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