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Roquefort and Pear Strudel

By epicurious · From Open Recipes · 12 ingredients
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Why it works: Pear and roquefort cheese share more aroma than cooks usually use. They rank in the top 5% of all ingredient pairs, and 8 recipes mention both. Both carry ethyl pentanoate, which smells yeast, fruit. The science ↓

The recipe

Makes 8 servings

Ingredients

Contains: milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By epicurious. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Pear + roquefort cheesetop 5% of all pairs
    Aroma overlapstrong
    Mentioned together8 recipes

    Shared aroma: ethyl pentanoate (yeast, fruit).

  2. Butter + pecanstop 4% of all pairs
    Aroma overlapstrong
    Mentioned together2,408 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  3. Butter + roquefort cheesetop 5% of all pairs
    Aroma overlapstrong
    Mentioned together35 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

  4. Flour + buttertop 6% of all pairs
    Aroma overlaplow
    Mentioned together122,858 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + lemontop 8% of all pairs
    Aroma overlapstrong
    Mentioned together41,197 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Flour and butter share little aroma chemistry, yet 122,858 recipes mention both: they likely work on texture and structure more than aroma.

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

Flavor stand-ins for the lemon

How well each one fits the dish's main ingredients (flour, butter, pear, roquefort cheese, pecans, sugar):

  1. Applebetter flavor fit
  2. Vanillabetter flavor fit
  3. Figbetter flavor fit
  4. Lemonthe original

Fit is the average pairing score against flour, butter, pear, roquefort cheese, pecans, sugar. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).