Recipe
Apple Jalousie
A crisp French-style apple pastry made with ready-rolled puff pastry, warmly spiced apples and a golden slatted top.
Ingredients
Method
20 mins prep28 mins cook48 mins total
Melt the butter in a large frying pan over a medium heat. Add the sliced apples, brown sugar, lemon juice and cinnamon. Cook for 8–10 minutes, stirring occasionally, until the apples are just tender and the juices have thickened.
Stir in the flour and cook for 1 minute, then transfer the filling to a bowl and leave it to cool completely. Heat the oven to 200°C/180°C fan/gas mark 6 and line a baking tray with baking paper.
Unroll one pastry sheet onto the tray. Spoon the cooled apple filling into the centre, leaving a border of about 2cm around the edge. Brush the border with beaten egg.
Fold the second pastry sheet in half lengthways and cut parallel slits across it, leaving a 2cm border uncut. Carefully unfold it over the apple filling, press the edges together with a fork, and trim any uneven pastry. Brush the top with beaten egg and sprinkle with a little brown sugar.
Bake for 22–28 minutes, or until the pastry is puffed and deep golden and the filling is bubbling. Rest for 10 minutes, then slice and serve warm with vanilla ice cream, whipped cream or custard.
Notes
Cool the apple filling completely before assembling so it does not melt the pastry or create a soggy base. Keep the pastry chilled until needed and cut the slats cleanly so steam can escape.
About this recipe
Apple Jalousie is a simple French-style pastry made with crisp puff pastry and a warmly spiced apple filling. The distinctive slashed top lets the steam escape while giving the pastry its characteristic Venetian-blind appearance.
Cook the apples briefly before filling the pastry so the base stays crisp, then cool the mixture completely before assembling. Serve the jalousie warm with vanilla ice cream, softly whipped cream or custard.
