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Dessert

Coventry Puff

A puff pastry treat filled with preserves, dusted with powdered sugar, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Coventry Puff

Ingredients

Directions

Prepare the pastry

  1. Roll out the scraps of puff paste into a sheet ¼ inch thick.

  2. Cut out circles with a 3‑inch round cutter.

  3. Roll out the circles again.

Fill and shape

  1. Add some fancy preserves to the circles.

  2. Fold the paste over in three folds to form a triangle.

  3. Place the folded triangles on a baking pan.

Finish and bake

  1. Wash the triangles with water or egg and water.

  2. Dust the triangles with powdered sugar.

  3. Bake until golden brown.

  4. Do not cut the tops.

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.

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. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 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 paste scraps
Forms the flaky, layered pastry that puffs and crisps in the oven.
Fancy preserves
Provides sweetness and fruity flavor inside the folded pastry.
Egg and water wash
Promotes even browning and a glossy golden surface on the pastry.

“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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