Why it works: Apricot and egg are a kitchen classic. They rank in the top 29% of all ingredient pairs, and cooks put them together in 1,712 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Cannelons, or Fried Puffs
Ingredients
Directions
Prepare the pastry
Prepare the puff pastry and roll it out very thin.
Cut the pastry into pieces about 2 inches wide and 8 inches long.
Place a spoonful of jam on each piece and wet the edges with egg white.
Fold the pastry over twice and press the edges to seal in the jam.
Fry and serve
Fry the prepared cannelons in boiling lard until golden brown.
Let them rest by the fire to ensure the pastry is fully cooked.
Drain the cannelons, place them on a serving dish, sprinkle with sifted sugar, and serve.
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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Apricot + eggtop 29% of all pairsSmell alikelowCooked 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 pastry
- Its many thin layers puff and turn crisp and flaky when fried.
- Apricot jam
- Its sugar and fruit flavour fill the pastry and sweeten the finished cannelons.
- Egg white
- Acts as a glue that seals the pastry edges so the jam stays inside.
- Lard
- Hot fat transfers heat quickly, browning the outside and crisping the pastry.
The step that matters
Sealing the edges. If the egg white does not hold the edges closed, jam can leak into the hot lard and burst or scorch, and the filling can escape. Pressing the edges firmly before frying keeps the jam sealed while the pastry cooks.
“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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