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Dessert

Cherry Roll

A biscuit roll filled with cherries or other fruit, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Biscuit and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 2,009 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Cherry Roll

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. Roll out the biscuit dough into two squares.

  2. In the center of each square, place a heap of cherries or other fruit and sprinkle with sugar.

  3. Pinch the ends and edges well as you fold the dough over the filling.

Bake and serve

  1. Bake in a moderate oven at 350°F (175°C) until golden.

  2. Serve with butter and creamed powdered sugar or with cream 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. Biscuit + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together2,009 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Biscuit + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together1,874 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  3. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Rich biscuit dough
Forms the golden, tender pastry that encloses the fruit while baking.
Cherries or other fruit
Provides the juicy filling whose moisture and sweetness fill the roll.
Sugar
Sweetens the fruit and helps draw out its juices during baking.
Butter
Adds richness and flavor to the warm roll when served.

The step that matters

Pinch the ends and edges well as you fold the dough over the filling. Sealing the dough keeps the juicy fruit from leaking out during baking, so the filling stays inside and the pastry cooks evenly around it.

“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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