Skip to main content
Dessert

Pastry Ramakins

Pastry Ramakins are puff pastry scraps rolled, folded, and baked with cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Cheese and egg are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 6,253 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Pastry Ramakins

Oven, in the book's wordsA brisk oven

Ingredients

Directions

The book says “a brisk oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the pastry

  1. Gather the scraps of puff pastry and roll them out evenly.

  2. Sprinkle the pastry with grated cheese.

  3. Fold the pastry in thirds, roll it out again, and sprinkle with more cheese.

  4. Shape the pastry with a cutter as desired.

  5. Optionally, brush the shaped pastry with egg yolk before baking.

Bake and serve

  1. Bake in a brisk oven at 400°F (200°C) for 10 to 15 minutes.

  2. Serve immediately on a hot napkin.

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. Cheese + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together6,253 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

Light puff pastry scraps
Layered butter and dough create flaky, puffed texture when baked.
Grated cheese
Adds savoury flavour and browns on the surface as it bakes.
Egg yolk
Brushed on before baking, it promotes a glossy, golden browned surface.

The step that matters

Fold the pastry in thirds and re-roll. Folding and re-rolling creates the separate layers of butter and dough that give puff pastry its rise. Rolling too hard or unevenly can squeeze out the layers, so the pastry bakes flatter and less flaky.

“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.

You might also like

Cheese BallsCheese Balls97 recipesCheese CakeCheese Cake55 recipesCream CheeseCream Cheese46 recipesLemon PieLemon Pie37 recipes