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Petits Gateaux d’Abricots—

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Apricot and egg are a kitchen classic. They rank in the top 29% of all ingredient pairs, and cooks put them together in 1,712 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Petits Gateaux d’Abricots—

Oven, in the book's wordsA quick oven

Ingredients

Directions

  1. Roll out the puff pastry to ⅛ inch thick and 15 inches long.

  2. Place 1 teaspoon of apricot jam in six spots, 2 inches from the edge and 2 inches apart.

  3. Wet the pastry slightly around the jam and fold the edge over, pressing it to seal.

  4. Cut with a fluted cutter into half circles, each 2½ inches long and 2 inches wide.

  5. Arrange on a lightly greased baking sheet, 2 inches apart.

  6. Brush with beaten egg before baking.

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 + eggtop 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

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