Name: Petits Gateaux Fourres De Marmalade d’Abricots —
Ingredients: 2 sheets puff pastry; 1 pot apricot jam; filberts or almonds (optional)

Why it works: Apricot and filbert work together. They rank in the top 26% of all ingredient pairs, and cooks put them together in 11 recipes. Both carry alpha-pinene, which smells pine, turpentine. The science ↓

Petits Gateaux Fourres De Marmalade d’Abricots —

Ingredients

2 sheets puff pastry
1 pot apricot jam
filberts or almonds (optional)

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

Preheat the oven to 350°F (175°C).

Assemble

Spread apricot jam over the sheets of puff pastry.
Trace lines on the pastry to create a decorative effect.
If using, mask the pastry with filberts or almonds.

Bake and serve

Bake until golden, then let cool before serving.

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.

Apricot + filberttop 26% of all pairs

Smell alikelow

Cooked together11 recipes

Shared aroma: alpha-pinene (pine, turpentine).

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

What each ingredient does

Puff pastry: Its layers of butter and dough puff up in the oven, creating a flaky, airy texture.
Apricot jam: Its sugar caramelizes and browns on the pastry surface, adding sweetness and a glossy finish.

“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.