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Pastry Sandwiches

A puff pastry sandwich filled with 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 pastry in half.

  2. Roll each half into a square as thin as possible.

  3. Place one half on a buttered baking sheet.

  4. Spread it lightly with jelly.

  5. Cover with the second half.

  6. Press the edges together with a rolling pin.

  7. Mark the pastry into divisions.

Bake

  1. Bake in a preheated oven at 350°F (175°C) 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

Puff pastry
Its laminated layers puff up into flaky, airy layers when baked.
Jelly
Adds sweetness and fruity flavour, and its moisture can soften the pastry if spread too thickly.

The step that matters

Roll the pastry as thin as possible. Puff pastry rises by steam forming between its thin layers. Thick sheets bake doughy rather than flaky, and thin sheets sealed at the edges let steam lift the top layer evenly.

“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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