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Dessert

Apple Eoll

A pastry roll of sliced tart apples wrapped in a flour and butter dough, steamed or boiled, and served sliced with a butter and sugar sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Apple Eoll

Ingredients

Directions

Prepare the dough

  1. Mix flour and butter, adding enough water to form a soft dough.

  2. Pare and slice the tart apples thickly.

  3. Roll out the dough like pie crust.

Assemble the roll

  1. Spread the sliced apples over the dough and sprinkle with a little flour.

  2. Roll the dough tightly around the apples.

Cook and serve

  1. Cook in a steamer or wrap in a cloth and boil for 1 hour.

  2. Cut into thin slices and serve with a sauce of butter and sugar.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Sugar + saucetop 13% of all pairs
    Smell alikestrong
    Cooked together5,147 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Butter + appletop 14% of all pairs
    Smell alikemoderate
    Cooked together8,706 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Flour
Forms the dough's structure so it holds together around the apples during cooking.
Butter
Adds richness and tenderness to the dough, making it flaky and short.
Tart apples
Provide the filling, with tartness that balances the sweet sauce.

The step that matters

Rolling the dough tightly around the apples. A loose roll can let the cloth or steamer water seep in and leave gaps around the filling. A snug, even roll keeps the apples enclosed and the slices neat when cut.

Swap the apple

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

  1. Raisinfits better
  2. Vanillafits better
  3. Figfits better
  4. Applethe original

Fit is the average pairing score against flour, butter, sugar, sauce. 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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