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Dessert

Cannelons

Cannelons are puff pastry rolls filled with apricot or peach marmalade, fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Apricot and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 1,458 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Cannelons

Ingredients

Directions

Prepare the pastry

  1. Roll out the puff pastry into a long strip, 3 to 4 inches wide.

  2. Moisten the surface with egg white using a feather.

  3. Cut the pastry into bands, nearly 2 inches wide.

  4. Spread marmalade along the bands and fold the pastry over it, sealing the ends.

Fry and drain

  1. Gently slide the cannelons into boiling lard or butter.

  2. Fry for about 5 minutes until golden brown, then drain and dry on a cloth.

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 + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together1,458 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. 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

Fine puff pastry
Its many thin layers puff and separate in hot fat, giving a flaky, crisp shell.
Apricot or peach marmalade
Provides sweetness and fruity flavour inside the folded pastry.
Egg white
Acts as a light glue that helps the pastry seal along its edges.
Boiling lard or butter
Frying fat that transfers heat quickly, browning and crisping the outside of the pastry.

The step that matters

Sealing the ends before frying. If the edges are not sealed well, the marmalade can leak into the hot fat and the pastry may open or burst. Moistening with egg white helps the layers stick together so the filling stays inside while frying.

Swap the apricot

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

  1. Lemonfits better
  2. Vanillafits better
  3. Coconutfits better
  4. Apricotthe original

Fit is the average pairing score against egg, butter. 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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