Jalousie Recipe

Jalousie Recipe

Ingredients: Serves 6-8

225 g/8 oz puff pastry (paste), thawed if frozen
Raspberry jam (conserve)
Milk, to glaze
Icing (confectioners') sugar, for dusting

Whipped cream, to serve

Method:

Cut the pastry in half and roll out one half on a lightly floured surface to a rectangle about 20 x 25 cm/8 x 10 in. Transfer to a dampened baking (cookie) sheet. Roll out the other half to the same size. Dust with a little flour and fold in half lengthways. Make a series of cuts along the folded edge to within 2.5 cm/1 in of the open edge (like the paper lanterns you made as a child). Spread the uncut rectangle generously with jam to within 2.5 cm/1 in of the edges. Brush the edges with water, then carefully unfold the cut rectangle and lay over the top. Press the edges well together to seal, then knock up and flute with the back of a knife. Bake in a preheated oven at 220C/425F/gas mark 7 for 15 minutes or until golden and puffy. Dust with a little sifted icing sugar and serve warm with whipped cream.


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