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Dessert

Pastry Sandwiches

A pastry sandwich made with puff pastry and jam, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Apricot and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 1,458 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Pastry Sandwiches

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Divide the puff pastry in half and roll each half into a square as thin as possible.

  2. Grease a baking sheet and place one half of the pastry on it.

Assemble

  1. Spread the jam evenly over the pastry, leaving a small border around the edges.

  2. Place the second half of the pastry on top and press the edges together to seal.

  3. Use a rolling pin to gently press down on the top to ensure a good seal.

Bake

  1. Dust the top with sugar before baking.

  2. Mark the pastry into divisions with a knife and bake in a preheated oven at 350°F (175°C) for 15 to 20 minutes.

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 + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together1,458 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

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

  5. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked 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
Forms flaky, layered sheets that puff and crisp when baked.
Apricot or peach jam
Provides sweetness and fruity flavor filling between the pastry layers.
Egg or water
Acts as a seal that helps the edges of the pastry stick together.

The step that matters

Sealing the edges. If the edges are not pressed firmly together, the jam can leak out during baking and the pastry may not puff cleanly. A good seal keeps the filling contained while the layers rise.

Swap the apricot

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

  1. Vanillafits better
  2. Lemonfits better
  3. Raisinfits about as well
  4. Apricotthe original

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

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