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Dessert

Ramequins of Cheese Pastry

Small pastry shells filled with grated cheese, baked until golden.

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

Ramequins of Cheese Pastry

Oven, in the book's wordsA quick oven

Ingredients

Directions

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

Prepare the pastry

  1. Roll out leftover puff pastry lightly.

  2. Sprinkle grated cheese over the pastry.

  3. Fold the pastry in thirds, sprinkling cheese on each fold.

Shape and bake

  1. Cut shapes with a pastry cutter.

  2. Brush the shapes with the beaten egg yolk.

  3. Bake in a 400°F (200°C) oven until golden.

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

Puff pastry
Its many thin fat layers separate and puff into flaky, airy structure when baked.
Grated cheese
Melts between the pastry layers, adding savoury flavour and richness.
Egg yolk
Brushed on top, it browns during baking and gives a glossy golden finish.

The step that matters

Bake in a 400°F (200°C) oven until golden. Puff pastry relies on its butter melting in a hot oven to create steam that lifts the layers. Too low a heat makes the pastry dense and greasy, while overbaking darkens the egg yolk before the centre sets.

“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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