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Dessert

Pastry Sandwiches

A pastry sandwich made with puff pastry and jelly, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Currant and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 7,856 recipes. Both carry isoamyl acetate, which smells banana, pear. The science ↓

Pastry Sandwiches

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Divide the puff pastry in half and roll each half into a square as thin as possible.

  2. Butter a baking sheet and place one half of the pastry on it.

Assemble

  1. Spread the pastry lightly with your choice of jelly.

  2. Place the second half of the pastry on top, pressing the edges together.

  3. Mark the pastry into divisions.

Bake

  1. Bake in a moderate oven at 350°F (175°C) for 15 to 20 minutes.

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. Currant + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together7,856 recipes

    Shared aroma: isoamyl acetate (banana, pear).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rich puff pastry
Forms flaky, layered sheets that puff and crisp in the oven.
Fine currant jelly or strawberry jelly or raspberry jelly
Adds sweetness and fruit flavour between the pastry layers.
Butter
Greases the baking sheet so the pastry releases and browns evenly.

The step that matters

Pressing the edges together. If the two pastry sheets are not sealed at the edges, the jelly can leak out during baking and the layers may separate instead of rising together.

“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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