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Cannelons

Cannelons are puff pastry rolls filled with apricot or peach marmalade, fried in lard or butter.

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

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

  2. Moisten the surface with egg white and cut into bands, nearly 2 inches wide.

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

Fry and serve

  1. Heat lard in a pan until boiling, then gently slide in the cannelons.

  2. Fry for about 5 minutes until they begin to brown, then remove from heat to avoid over-browning.

  3. Drain on a soft cloth and serve stacked or layered.

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. Egg + apricottop 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-paste
Forms a flaky, layered shell that puffs and crisps when fried.
Egg white
Acts as a light glue that seals the pastry edges and helps them hold together.
Apricot or peach marmalade
Provides a sweet, fruity filling that adds moisture and flavor inside the pastry.
Lard
Conducts heat for frying and gives the pastry a rich, browned surface.

The step that matters

Removing from heat at the first sign of browning. Pastry keeps browning from residual heat in the hot fat, so removing them as they begin to color prevents a bitter, over-browned shell and a dry, overcooked filling.

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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