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 ↓
Pastbt Sandwiches
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Roll out the puff pastry thin.
Place half of it on a baking sheet and spread your preferred jam evenly over it.
Cover the jam with another thin layer of puff pastry; press the edges together.
Mark the surface with a knife to indicate where to cut after baking.
Bake and finish
Bake for 20 to 30 minutes at 400°F (200°C).
Shortly before done, remove from the oven, brush with egg white, sprinkle with sifted sugar, and return to the oven to color.
Once cooled, cut into 2-inch strips and arrange them in a pyramid on a dish.
Serve with flavored whipped cream poured in the center.
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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Egg + sugartop 21% of all pairsSmell alikemoderateCooked 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 pastry
- Forms flaky, layered structure that puffs and crisps when baked.
- Jam
- Adds sweetness and fruity flavor between the pastry layers.
- Egg white
- Brushed on top to promote browning and a glossy finish.
The step that matters
Brushing with egg white and returning to the oven. Timing matters: the egg white and sugar should be added shortly before the pastry is done, so the surface colors and glazes without burning the sugar or over-darkening 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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