Why it works: Butter and sugar are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 98,233 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓
Paste Fritters
Ingredients
Directions
Prepare the fritters
Roll the puff paste very thin.
Place marmalade or sweetmeat in the center.
Roll up the paste in any shape you prefer.
Fry and serve
Fry the rolled fritters in butter until golden.
Sift powdered sugar over the fritters before serving.
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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Butter + sugartop 17% of all pairsSmell alikemoderateCooked together98,233 recipes
Shared aroma: guaiacol (smoky, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Puff paste
- Forms the flaky, layered outer casing that puffs and crisps when fried.
- Marmalade
- Provides sweetness and fruity acidity inside the fritter as it warms and softens.
- Butter
- Fries the fritters, adding richness and browning them to a golden colour.
- Powdered sugar
- Adds a light, sweet finish on the outside of the cooked fritters.
The step that matters
Fry in butter until golden. Butter browns at a lower temperature than many oils and can burn easily. Moderate heat lets the pastry cook through and puff while the milk solids brown gently.
“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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