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Dessert

Paste, Puff, with Jam Rings

A puff pastry with jam-filled rings baked to a golden finish.

From an old cookbook · modernised transcription
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Why it works: Egg and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Paste, Puff, with Jam Rings

Oven, in the book's wordsA moderately hot oven

Ingredients

Directions

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

Prepare the pastry

  1. Roll out the puff pastry to about ½ inch thick.

  2. Cut out an equal number of rounds, each 2 inches in diameter.

  3. Brush the larger rounds with egg white.

  4. Cut out the center of the smaller rounds to form rings.

  5. Press the rings lightly on top of each round of paste.

Bake and fill

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

  2. Once cooled, fill the centers with jam.

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. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 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

Puff pastry
Its layers puff up in the oven, giving the rings a light, flaky structure.
Egg white
Brushed on the base rounds, it helps the rings stick together and gives a glossy finish.
Jam
Fills the centers, adding sweetness and fruity flavor after baking.

The step that matters

Pressing the rings onto the rounds. Press lightly so the ring sits firmly on the egg-washed base. Pressing too hard can squeeze the layers together, which limits how much the pastry can rise in the oven.

“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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