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Dessert

Pastry Sandwiches

A sweet pastry sandwich made with dough, preserve, and topped with egg wash and sugar.

From an old cookbook · modernised transcription
By F. L. Gillette and Hugo Ziemann · From a historical cookbook (Project Gutenberg) · 7 ingredients
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Why it works: Butter and milk 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 ↓

Pastry Sandwiches

Ingredients

Directions

Make the pastry sandwich

  1. Roll the paste out thin; put half of it on a baking sheet or tin, and spread equally over it apricot, greengage, or any preserve that may be preferred.

  2. Lay over this preserve another thin paste, press the edges together all round, and mark the paste in lines with a knife on the surface, to show where to cut it when baked.

  3. Bake from twenty minutes to half an hour; and, a short time before being done, take the pastry out of the oven, brush it over with the white of an egg, sift over pounded sugar and put it back in the oven to color.

  4. When cold, cut it into strips; pile these on a dish pyramidically and serve.

Alternative and dough

  1. This may be made of jelly‑cake dough, and, after baking, allowed to cool before spreading with the preserve; either way is good, as well as fanciful.

  2. Combine powdered sugar, butter, lemon juice, eggs, yolks, and flour.

  3. Add soda dissolved in milk; mix.

  4. If dough is too stiff, add more milk.

  5. Roll dough a quarter inch thick and cut with tin cutter.

  6. Place cakes in a slightly greased pan and color tops with beaten egg and milk, with chopped almonds over them.

  7. Bake in a rather quick oven.

Nutrition, whole recipe (rough)

845Calories
28 gProtein
26 gFat
124 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Lemonjuice of 1 lemon (48ml)12

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

By F. L. Gillette and Hugo Ziemann. Recipe from a historical cookbook (Project Gutenberg).

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. Butter + milktop 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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Lemon + milktop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

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

Eggs
Whites brush on for shine and browning, and yolks and eggs bind the dough.
Flour
Forms the structure of the dough that holds the pastry together.
Butter
Adds fat for tenderness and a rich, short texture.
Powdered sugar
Adds sweetness and helps the top brown when sifted over the pastry.
Lemon juice
Adds acidity that brightens the sweetness of the filling and dough.

The step that matters

Adding the milk to the dough. Too much liquid makes the dough sticky and hard to handle, while too little leaves it stiff and crumbly; add milk gradually and judge the texture by feel.

Swap the lemon

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

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Lemonthe original

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