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
Ingredients
Directions
Prepare the pastry
Roll out the puff pastry into a long strip, 3 to 4 inches wide.
Moisten the surface with a brush dipped in egg white.
Cut the pastry into bands nearly 2 inches wide.
Spread marmalade along the bands and fold the pastry over it.
Close the ends carefully and slide them into boiling lard.
Fry and serve
Fry for about 5 minutes until lightly browned.
Drain and dry on a soft cloth before serving.
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.
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Apricot + eggtop 29% of all pairsSmell alikelowCooked 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
- Forms flaky, layered pastry that puffs and crisps when fried.
- Apricot or peach marmalade
- Adds sweetness and fruity flavor inside the pastry rolls.
- White of egg
- Acts as a moistening glue that helps the pastry edges seal.
- Boiling lard
- Transfers heat quickly to brown and crisp the pastry while frying.
The step that matters
Closing the ends before frying. If the edges are not sealed well, marmalade can leak into the hot lard and the rolls may open or burst. Good sealing keeps the filling inside while the pastry cooks.
“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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