Jalousie
Discover the elegance of a classic French Jalousie, a stunning puff pastry dessert that combines flaky, golden layers with a luscious fruit filling. This easy-to-make treat features a medley of tart Granny Smith apples and vibrant raspberries, sweetened with a touch of sugar and brightened by a hint of lemon juice. The slatted pastry top not only gives it a show-stopping appearance but also allows the filling to bubble through as it bakes to perfection. With just 20 minutes of prep time, this dessert is ideal for impressing guests or elevating your everyday baking. Serve your Jalousie warm or at room temperature, with a light dusting of powdered sugar for the perfect finishing touch. Perfect for any occasion, this fruity puff pastry is bound to be a crowd-pleaser!
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Recipe Information
Ingredients
- 2 sheets frozen puff pastry sheets
- 2 medium apples (e.g., Granny Smith)
- 100 grams fresh raspberries
- 50 grams granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 1 egg (for egg wash)
- 1 tablespoon water
- 1 tablespoon powdered sugar (for dusting)
Instructions
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Peel, core, and chop the apples into small cubes. In a medium saucepan, combine the apples, raspberries, granulated sugar, lemon juice, and cornstarch. Cook over medium heat, stirring occasionally, until the mixture thickens and the fruit softens (about 5-7 minutes). Let the filling cool to room temperature.
On a lightly floured surface, roll out one sheet of puff pastry into a rectangle approximately 10x12 inches (25x30 cm). Transfer to the prepared baking sheet.
Spoon the cooled fruit filling onto the center of the pastry, leaving a 1-inch (2.5 cm) border on all sides.
Roll out the second sheet of puff pastry to the same dimensions as the first. Using a sharp knife or pastry cutter, cut 1-inch-wide slits evenly across the pastry, being careful not to cut through the edges. Carefully place the slitted sheet over the filling, aligning the edges with the bottom sheet.
Press the edges of the pastry together to seal, then crimp with a fork or twist together for a decorative finish.
In a small bowl, whisk together the egg and water to make an egg wash. Brush the egg wash over the top of the pastry.
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed.
Allow the Jalousie to cool slightly before dusting with powdered sugar. Slice into portions and serve warm or at room temperature.
Nutrition Facts
Calories |
248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 136 mg | 6% | |
| Total Carbohydrate | 36.3 g | 13% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 17.2 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 16 mg | 1% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 132 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
