Skip to main content
Dessert

Pastry Ramakins

Cheese-topped puff pastry shapes baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Cheese and egg are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 6,253 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Pastry Ramakins

Oven, in the book's wordsA brisk oven

Ingredients

Directions

The book says “a brisk oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the pastry

  1. Gather the remains of light puff pastry.

  2. Roll it out evenly.

  3. Sprinkle the rolled pastry with grated cheese.

  4. Fold the pastry in thirds.

  5. Roll it out again.

  6. Sprinkle with more cheese.

  7. Repeat the folding and rolling process.

Shape and bake

  1. Cut into desired shapes with a pastry cutter.

  2. Brush the shapes with egg yolk before baking.

  3. Bake the ramakins in a brisk oven at 400°F (200°C) for 10 to 15 minutes.

  4. Serve quickly on a hot napkin.

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. Cheese + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together6,253 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

Remains of light puff pastry
Its layers of fat and dough puff apart in the oven, giving a flaky, light structure.
Grated cheese
Adds savory flavor and, as it melts and browns, a golden, toasty surface.
Egg yolk
Brushed on before baking, it promotes an even, glossy browning on the surface.

The step that matters

Bake in a brisk oven. Puff pastry needs a hot oven so the fat releases steam quickly and the layers lift. A cool oven makes the shapes spread and turn dense and greasy instead of flaky.

“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.

You might also like

Cheese BallsCheese Balls97 recipesCheese CakeCheese Cake55 recipesCream CheeseCream Cheese46 recipesLemon PieLemon Pie37 recipes