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Dessert

Pastry Ramakins

A pastry made from puff pastry scraps and grated cheese, optionally brushed with egg yolk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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

  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 more cheese.

  4. Fold the pastry again, roll it out, and cut into desired shapes.

  5. Optionally, brush the tops 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
Layers of butter and dough puff in the oven, giving the ramakins a flaky texture.
Grated cheese
Adds savoury flavour and browns on the surface as it bakes.
Egg yolk
Brushed on top before baking, it promotes a glossy, golden browning.

The step that matters

Bake in a brisk oven. A hot oven makes the butter in the pastry release steam quickly, which lifts the layers so they puff. A cool oven lets the butter melt out before the structure sets, leaving the ramakins flat and greasy.

“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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