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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 paste in half and roll it out into a square as thin as possible.

  2. Place one half on a buttered baking sheet.

Assemble and bake

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

  2. Cover with the remaining half of the paste, pressing the edges together.

  3. Mark the pastry into divisions and bake in a 350°F (175°C) oven 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 paste
Its many thin layers of fat and dough puff up in the oven, forming flaky, airy pastry.
Fine currant jelly or strawberry jelly or raspberry jelly
Adds sweetness and fruity flavour, and its moisture softens slightly as it bakes inside the pastry.
Butter
Greases the baking sheet so the pastry releases cleanly and its base browns evenly.

The step that matters

Pressing the edges together. If the edges are not sealed, the jelly can leak out and the layers may not rise well. A firm seal keeps the filling enclosed while the pastry puffs around it.

“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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