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Jalousie Recipe
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Ingredients: Serves
6-8 |
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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 |
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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 220°C/425°F/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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