Why it works: Sugar and egg 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 ↓
Fruit Turnovers
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 puff pastry to ¼ inch thick and cut into circular pieces the size of a saucer.
Fill and seal
Place fruit on one half of the pastry circle and sprinkle with sugar.
Brush the edges with beaten egg, then fold the other half over the fruit.
Press the edges together, ornament them, and brush the top with egg white.
Bake
Dust with powdered sugar and bake on floured tins at 400°F (200°C) for 20 minutes.
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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Sugar + eggtop 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
- Its layered dough puffs and crisps in the oven, forming the flaky shell.
- Fruit
- Provides the moist, tart-sweet filling that softens as the turnover bakes.
- Sugar
- Sweetens the fruit filling and helps the pastry brown as it bakes.
- Egg
- Egg wash seals the edges and browns the top of the pastry.
The step that matters
Sealing the edges. If the edges are not pressed firmly shut, juice from the fruit can leak out and burn on the tin, and the filling may escape while the pastry puffs.
“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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