Jalousie

Jalousie is a small rectangular pastry consisting of a strip of puff pastry spread with vanilla-flavoured marzipan or frangipane and topped with a slatted pastry lid resembling a Venetian blind.

Apple compote, apricot jam or a fruit preserve can be used instead of the marzipan.

The jalousie can also be made in the form of one large pastry and fresh fruit fillings can used.


INGREDIENTS

200g puff pastry
200g frangipane
Peaches, tinned
Almond flakes (optional)
Apricot jam, for glazing



METHOD

1. Roll out two sheets of pastry 3mm thick each into a strip 25cm x 10cm and place on a greased baking sheet.
2. With a piping bag, pipe the frangipane in one of the rectangle of pastry making sure to leave the edges clear.
3. Finely slice the peaches and place them all around the frangipane.
4. Brush some egg wash around the edge of the pastry.
5. Roll a lattice rolling pin over the other rectangle of pastry and place on top of the frangipane one pastry.
6. Press softly around the edges to make sure the pastry seals together.
7. Brush the lattice pastry with egg wash and sprinkle with almond flakes.
8. Place in the oven for 25 minutes at 180'c.
9. Use a skewer to check the pastry is cooked.
10. Once the jalousie is cooked, glaze it with warm apricot jam.