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Dessert

Cannelons, or Fried Puffs

Fried puff pastry squares filled with jam and sealed with egg white.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Apricot and egg are a kitchen classic. They rank in the top 29% of all ingredient pairs, and cooks put them together in 1,712 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Cannelons, or Fried Puffs

Ingredients

Directions

Prepare

  1. Prepare puff pastry.

  2. Roll it out very thin.

  3. Cut the rolled pastry into pieces about 2 inches wide and 8 inches long.

Fill and seal

  1. Place a spoonful of jam on each piece.

  2. Wet the edges with egg white.

  3. Fold the pastry over twice.

  4. Press the edges together to seal the jam inside.

Fry and serve

  1. Fry the prepared cannelons in boiling lard until golden brown.

  2. Let them rest by the fire to ensure the pastry is thoroughly cooked.

  3. Drain excess oil.

  4. Place on a serving dish.

  5. Sprinkle with sifted sugar.

  6. Serve.

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 + eggtop 29% of all pairs
    Smell alikelow
    Cooked together1,712 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 paste
Flaky layers that puff and crisp when fried, forming the pastry shell.
Apricot preserve or any preferred jam
Sweet, fruity filling that sets against the pastry and flavours each bite.
Egg white
Acts as a glue that seals the pastry edges so the jam stays inside.
Hot lard
Fries the pastry quickly, creating a crisp, golden-brown surface.

The step that matters

Sealing the edges. If the egg white does not bind the edges firmly, the jam can leak into the hot lard and the pastry may open while frying. Pressing the edges together firmly keeps the filling inside.

“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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