Skip to main content
Dessert

Cannelons, or Fried Puffs

A fried pastry filled with jam, served with sifted sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Apricot and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 3,630 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Cannelons, or Fried Puffs

Ingredients

Directions

Prepare

  1. Prepare puff paste and roll it out very thin.

  2. Cut the paste into pieces about 2 inches wide and 8 inches long.

Fill and seal

  1. Place a spoonful of jam on each piece.

  2. Wet the edges with egg white.

  3. Fold the paste over twice.

  4. Press the edges together to seal the jam inside.

Fry and serve

  1. Fry the prepared cannelons in boiling lard until golden brown.

  2. Let them rest by the fire to ensure the paste is thoroughly cooked.

  3. Drain excess oil, place on a serving dish, sprinkle with sifted sugar, and serve.

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. Apricot + sugartop 18% of all pairs
    Smell alikelow
    Cooked together3,630 recipes

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

  2. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  3. Apricot + eggtop 29% of all pairs
    Smell alikelow
    Cooked together1,712 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
Flaky layers that puff and crisp when fried in hot fat.
Apricot preserve or jam
Sweet, fruity filling that softens and flavours the pastry from inside.
Egg white
Acts as a glue that seals the edges so the jam stays inside.
Lard
Hot frying fat that browns the pastry and makes it crisp.

The step that matters

Sealing the edges before frying. Egg white must bind the edges fully, or jam leaks into the hot lard, which can splatter and leave the pastys open and greasy. Pressing firmly keeps the filling sealed while it cooks.

Swap the apricot

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

  1. Vanillafits better
  2. Raisinfits better
  3. Lemonfits better
  4. Apricotthe original

Fit is the average pairing score against egg, sugar. 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.

You might also like

Apricot Ice CreamApricot Ice Cream26 recipesMixed Fruit SherbetMixed Fruit Sherbet6 recipesWhite CakeWhite Cake431 recipesPound CakePound Cake373 recipes