Why it works: Raspberry and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 3,101 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓
Sandwich Pastry
Ingredients
Directions
The book says “a moderately warm oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Assemble
Roll out the puff pastry into a thin sheet.
Spread raspberry jam over the pastry.
Roll out another piece of pastry the same size and thickness.
Place it over the jam-covered pastry.
Cut into desired shapes using cutters or a knife.
Finish and bake
Ice the tops as directed for Coventrys.
Sift loaf sugar over the tops.
Bake at 350°F (175°C) on a clean baking sheet.
Keep the oven door shut to allow the sugar to melt and create a shiny glaze.
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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Raspberry + sugartop 21% of all pairsSmell alikelowCooked together3,101 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Puff pastry
- Its layers puff and separate in the oven, giving a flaky, crisp structure.
- Raspberry jam
- Adds sweetness, fruity flavour and moisture that filling the pastry layers.
- Loaf sugar
- Melts on the hot surface to form a sweet, shiny, slightly crisp glaze.
The step that matters
Keep the oven door shut while the sugar melts. Opening the door lets heat escape and drops the oven temperature, so the sugar may not melt and caramelise into a shiny glaze and can stay grainy.
“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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