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Raspberry or Strawberry Puffs

A puff pastry square filled with raspberry or strawberry jam, folded into a triangle and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Raspberry and egg are a kitchen classic. They rank in the top 25% of all ingredient pairs, and cooks put them together in 1,778 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Raspberry or Strawberry Puffs

Oven, in the book's wordsA hot oven

Ingredients

Directions

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

Prepare

  1. Roll the puff pastry to ½ inch thick and cut into 4-inch squares.

  2. Place 1 teaspoon of jam on each square and wet the edges.

  3. Fold the squares into triangular shapes and press the edges firmly together.

Bake

  1. Place the puffs in a baking pan and brush the tops with the beaten egg.

  2. Bake in a hot oven at 400°F (200°C) until light brown.

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. Raspberry + eggtop 25% of all pairs
    Smell alikemoderate
    Cooked together1,778 recipes

    Shared aroma: acetic acid (sour, vinegar).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Puff pastry
Its layers of fat and dough puff up in the oven, forming flaky, airy structure.
Raspberry or strawberry jam
Provides sweetness and fruit flavor, and its moisture softens slightly as the puffs bake.
Egg
The beaten egg coating promotes browning and a glossy finish on the tops.

The step that matters

Press the edges firmly together. If the edges are not sealed well, jam can leak out during baking, leaving the puffs empty and sticky and preventing the pastry from rising properly.

“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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