Name: Cannelons
Ingredients: thin puff pastry; apricot or peach marmalade; egg white; boiling lard or butter

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

thin puff pastry
apricot or peach marmalade
egg white
boiling lard or butter

Directions

Roll out the puff pastry into a long strip, 3 to 4 inches wide.
Moisten the surface with egg white using a feather.
Cut the pastry into bands, nearly 2 inches wide.
Spread marmalade along the bands and fold the pastry over it, sealing the ends.
Gently slide the cannelons into boiling lard or butter.
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.

Apricot + buttertop 15% of all pairs

Smell alikemoderate

Cooked together1,458 recipes

Shared aroma: delta-dodecalactone (sweet, creamy).
Egg + buttertop 17% of all pairs

Smell alikemoderate

Cooked together118,967 recipes

Shared aroma: decanal (soap, orange peel).
Apricot + eggtop 29% of all pairs

Smell alikelow

Cooked together1,712 recipes

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