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Dessert

Marie Paidar

A raised dough pastry with butter filling, topped with beaten egg and chopped almonds, baked after multiple folds.

From an old cookbook · modernised transcription
By Paidar, Marie, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Marie Paidar

Ingredients

Directions

Prepare the dough

  1. Raise one cake compressed yeast in one-half cup of milk and one tablespoon of sugar.

  2. Sift one and one-fourth pounds of flour.

  3. Rub one-half pound of butter into one-third of the flour until smooth and set in a cool place.

  4. Mix together one cup of warm milk, two well beaten yolks, the raised yeast, remaining two-thirds of flour, one level teaspoon of salt and a pinch of mace; cover and put in a warm place to raise.

Laminate and shape

  1. Roll out each dough separately, place the butter dough on the raised dough, fold over three times lengthwise, pound it down and let raise.

  2. Fold three times crosswise, pound down again and let raise.

  3. Fold lengthwise and crosswise once more.

  4. Roll out, cut into squares, put filling in each square, bring opposite corners together, pinch tight and let raise.

Bake

  1. Brush with beaten egg, sprinkle with chopped almonds and bake.

Nutrition, whole recipe (rough)

706Calories
21 gProtein
21 gFat
107 gCarbs

Counts 4 of 6 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Salt1 tsp (6g)0
Cakenot in our table0
Macenot 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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + macetop 17% of all pairs
    Smell alikelow
    Cooked together3,346 recipes

    Shared aroma: sabinene (woody, terpenic).

  5. Butter + macetop 22% of all pairs
    Smell alikelow
    Cooked together11,405 recipes

    Shared aroma: linalool (floral, citrus).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Butter
Forms layers with the dough through folding, giving a flaky, tender texture when baked.
Flour
Provides the structure that holds the dough together through rolling and folding.
Yeast
Produces gas as it ferments, causing the dough to rise and become light.
Egg yolks
Add richness and tenderness to the dough and help it brown.
Milk
Adds moisture to the dough and helps activate the yeast.

The step that matters

Folding and pounding the butter dough. The butter must stay cool and separate into distinct layers; if it softens and blends into the dough, the rolls lose their flakiness. Resting between folds lets the gluten relax so the dough stays workable.

Swap the mace

How well each one fits the dish's main ingredients (milk, flour, butter):

  1. Cinnamonfits better
  2. Nutmegfits better
  3. Jalapenofits better
  4. Macethe original

Fit is the average pairing score against milk, flour, butter. 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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