Why it works: Apricot and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 3,630 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Apricot Puffs
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.
Roll out the puff paste to 15 inches long, 6 inches wide, and ⅛ inch thick.
Place small portions of apricot marmalade on the paste, 2 inches apart and 2 inches from the edge.
Moisten around each bit of marmalade, then fold the paste over and press down to seal.
Cut out semi-circular turnovers and place them on a baking sheet.
Bake in a hot oven at 400°F (200°C).
When almost done, sprinkle with sugar and glaze.
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.
-
Apricot + sugartop 18% of all pairsSmell alikelowCooked together3,630 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
You might also like
Apricot Ice Cream26 recipes
Mixed Fruit Sherbet6 recipes
White Cake431 recipes
Pound Cake373 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.