Best Chocolate Pear Jalousie Recipes

BITTERSWEET CHOCOLATE AND CARDAMOM CREAM JALOUSIE

Steps:

• Heat the oven to 400 degrees F. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet in half lengthwise to form 2 rectangles. Fold 1 rectangle in half lengthwise. Using a sharp knife, cut 9 slits through the folded side to within 1/2-inch of the opposite edge.
• Stir the cream cheese and cinnamon in a small bowl until the mixture is smooth. Place the uncut pastry rectange onto a baking sheet. Spread the cream cheese mixture on the pastry to within 1/2-inch of the edge. Sprinkle with the chocolate. Unfold the cut pastry and place it over the filling. Press the edges to seal.
• Bake for 15 minutes or until the pastry is golden brown.

CHOCOLATE & PEAR JALOUSIE

Steps:

• Preheat oven to hot, 200°C, and lightly grease and line a baking tray.
• In a small bowl, using an electric beater, beat the butter and sugar together, until they are light and fluffy; add the egg yolks, one at a time, beating well after each egg is added; gently stir in the hazelnut meal, melted chocolate and hazelnuts.
• Cut one sheet of pastry into a 22cm x 24cm; and, leaving a 2cm border around all sides, cut 6 even slits across the remaining pastry sheet.
• Place the trimmed pastry sheet on the prepared tray, spread with the chocolate mixture, leaving a 2cm border, top evenly with pear slices.
• Brush around the border with egg white and place the remaining pastry sheet over the filling, press the edges of the pastry together to seal; brush the jalousie with the remaining egg white and sprinkle with sugar.
• Bake for 25-30 minutes, until the jalousie is golden and serve hot, sliced, with whipped cream.
• NOTES: (1) If you cannot find hazelnut meal, make your own by processing 11/4 cups of hazelnuts until they are very finely chopped. (2) Melt chocolate in a microwave-safe bowl in microwave oven, on medium, in 30-second bursts, stirring after each burst, until melted.