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Dessert

Cannelons, or Fried Puffs

Fried puff pastry squares filled with jam, sealed, fried, and dusted with sifted sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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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 ↓

Cannelons, or Fried Puffs

Ingredients

Directions

Shape the pastry

  1. Prepare puff pastry and roll it out very thin.

  2. Cut the paste into pieces about 2 inches wide and 8 inches long.

  3. Place a spoonful of jam on each piece and wet the edges with egg white.

  4. Fold the paste over twice and press the edges together to seal.

Fry and serve

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

  2. Let them rest by the fire to ensure the paste is cooked through.

  3. Drain and serve on a tray, sprinkled with sifted 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. Apricot + sugartop 18% of all pairs
    Smell alikelow
    Cooked together3,630 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  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

Puff pastry
Forms flaky, layered structure that puffs and crisps when fried.
Apricot preserve
Adds sweetness and a moist, fruity filling that contrasts with the crisp pastry.
Egg white
Acts as a glue that seals the pastry edges so the filling stays inside.
Lard
Fries the pastry quickly, driving browning and a crisp, golden surface.

The step that matters

Frying in boiling lard until golden brown. Oil that is hot enough sets the pastry's outer layers quickly, so it crisps and browns without absorbing excess fat. Oil that is too cool lets the dough soak up grease and turn soggy, while sealed edges keep the jam from leaking into the hot fat.

Swap the apricot

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

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

Fit is the average pairing score against egg, sugar. 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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