Best Jalousie Recipes

APPLE JALOUSIE TART

Steps:

• Filling: Preheat oven to 350 degrees. In a large bowl, toss together apples, sugar, vanilla seeds, cognac, lemon zest and juice, salt, and flour. Transfer to a 13-by-9-inch baking dish and dot with butter. Bake until apples are tender, about 40 minutes. Let cool completely.
• Pastry: Increase oven temperature to 400 degrees. Roll out pastry to a 16 1/2-by-12 1/2-inch rectangle on a piece of parchment. Using the tip of a paring knife, lightly score pastry into thirds, being careful not to cut all the way through. Cut 3/4-inch-wide strips along the two outer thirds, reserving center third for the filling. Be careful not to cut into the scored lines. Transfer to a baking sheet (if pastry becomes too soft, freeze until firm).
• Arrange filling evenly in center third of pastry. Freeze 20 minutes. Combine egg with 1 teaspoon water; lightly brush strips with egg wash. Alternating from one side to the other, fold strips evenly over filling in an overlapping pattern.
• Transfer to a parchment-lined room-temperature baking sheet. Lightly brush top with egg wash and generously sprinkle with sugar. Bake 20 minutes, then reduce oven temperature to 350 degrees and bake 20 minutes more. Switch oven to broiler setting; broil until sugar is caramelized, 2 to 3 minutes (watch carefully to prevent burning). Let cool to room temperature. Slice and serve with vanilla ice cream, if desired.

APRICOT JALOUSIE TART WITH AMARETTO CREAM

Steps:

• Amaretto Cream:.
• Whisk yolks and sugar in bowl to blend. Pour cream into heavy medium saucepan. Scrape seeds from vanilla bean into cream; add bean. Bring to boil. Gradually whisk hot cream into yolk mixture. Return to saucepan; stir over low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes; do not boil. Remove from heat; stir in amaretto. Transfer to bowl. Press plastic wrap directly onto surface of cream to prevent skin from forming. Chill until cold. (Can be made 4 days ahead. Keep chilled.) Remove vanilla bean.
• Tart:.
• Melt butter in large skillet over medium heat. Add apricots and 1/4 cup sugar. Scrape in seeds from vanilla bean; add bean. Cook until apricots are tender, fall apart and form thick puree, stirring occasionally, about 15 minutes for canned apricots and 30 minutes for fresh. Cool. Remove vanilla bean. Sweeten mixture with more sugar, if desired.
• Preheat oven to 425°F Roll out pastry on floured surface to 12x16-inch rectangle. Cut in half lengthwise, forming two 6x16-inch rectangles. Place 1 rectangle in center of baking sheet. Spread apricots evenly over pastry, leaving 3/4-inch bortder on all sides. Brush border with egg glaze. Place second rectangle atop filling. Press edges firmly to seal. Brush with glaze. To form rim, fold up 1/2 inch of edge all around; press to seal. Brush top with glaze; sprinkle with sugar. Using small sharp knife, make diagonal cuts 2 inches apart across tart, cutting just to filling. Bake until golden about 25 minutes. Cool. Serve with amaretto cream.

QUINCE, APPLE, AND ALMOND JALOUSIE

Steps:

• Preheat oven to 350°F.
• On a baking sheet in middle of oven toast almonds in one layer until golden, about 10 minutes. Peel, quarter, and core quinces. Cut each quarter lengthwise into 5 slices. In a 3-quart heavy saucepan bring water and sugar to a boil, stirring until sugar is dissolved. Add quince and simmer, covered, 2 1/4 hours.
• When mixture has been simmering 2 hours, peel, quarter, and core apples. Cut each quarter lengthwise into 1/4-inch-thick wedges. Stir apples into quince mixture and simmer, covered, until apples are crisp-tender, about 10 minutes. Remove pan from heat and stir in almonds and extract. Cool filling. (Filling may be made 3 days ahead and chilled, covered.)
• Assemble jalousie:
• In a large sieve set over a bowl drain quince filling, reserving syrup. Transfer quince to a bowl and stir in 3 tablespoons reserved syrup. Make an egg wash by lightly beating egg with 2 teaspoons water.
• Halve dough and on a lightly floured surface roll out each half into a 12- by 8-inch rectangle (about 1/4 inch thick). Transfer 1 pastry rectangle to a floured large baking sheet and put quince filling lengthwise along center, forming a 9- by 5-inch mound. Brush pastry around filling with some egg wash. Carefully drape remaining pastry rectangle lengthwise over quince and seal edges by gently pressing together. With a sharp large knife trim edges of pastry. Crimp edges and make a decorative pattern of about 8 slits in pastry, exposing filling. Chill jalousie, loosely covered, 30 minutes.
• Preheat oven to 425°F.
• Brush jalousie evenly with some egg wash and sprinkle with sugar. Bake jalousie in middle of oven until deep golden, about 30 minutes, and transfer on pan to a rack to cool.
• Serve jalousie warm or at room temperature with remaining reserved syrup and whipped cream.

RHUBARB-RASPBERRY JALOUSIE

Steps:

• Melt butter in heavy medium saucepan over medium heat. Add rhubarb. Cover and simmer until rhubarb is tender and falling apart, about 10 minutes. Add preserves and 1/4 cup sugar. Cook uncovered until very thick and reduced to 2 cups, stirring frequently, about 35 minutes. Refrigerate filling uncovered until cold, at least 1 hour. (Can be prepared 2 days ahead. Cover and keep refrigerated.)
• Preheat oven to 400°F. Line large baking sheet with parchment paper. Roll out pastry on lightly floured surface to 16x12-inch rectangle. Cut pastry in half lengthwise, forming two 16x6-inch rectangles. Place 1 rectangle on prepared baking sheet. Leaving 1-inch plain border, spoon filling onto pastry. Brush border with glaze. Top with second rectangle; press edges firmly to seal. Brush edges with glaze. Fold edges over, forming 1/2-inch border. Press border with tines of fork to seal. Brush top of pastry with glaze; sprinkle with 2 tablespoons sugar. Using sharp knife, cut 1 1/2-inch crosswise slits down center of pastry at 2-inch intervals, exposing filling.
• Bake pastry until golden brown, about 25 minutes. Cool pastry on sheet to lukewarm, about 45 minutes. Cut crosswise into 6 pieces. Serve with ice cream.

APPLE JALOUSIE

Steps:

• 1. Heat oven to 400 degrees F. Line a large baking sheet with nonstick foil. Set aside. 2. Melt butter in a 10-inch nonstick skillet over medium to medium-high heat. Add apple slices and saute for 5 minutes to brown slightly, stirring occasionally. 3. Stir in sugar, cherries and cinnamon. Reduce heat to medium-low and cook about 2 minutes until sugar is dissolved. Stir together cornstarch and brandy. Stir in cornstarch mixture and cook 1 minute until slightly thickened. Remove from heat and stir in walnuts. 4. Unfold pastry sheet. Cut in half lengthwise, parallel to the fold. Working quickly on a lightly floured surface, roll out one pastry half to a 12 x 5-inch rectangle. Transfer to prepared baking sheet. Spoon apple mixture over pastry, leaving a 1-inch border around all edges. 5. Brush edges with egg white. Roll out second half of the pastry to a 12-1/2 x 6-inch rectangle. Fold pastry in half along the length and then cut slits in dough, but not all the way through to edge. Transfer on top of filling, then unfold. Pinch together at edge. 6. Brush pastry with egg white and sprinkle with granulated sugar. Bake at 400 degrees F for 18 to 20 minutes. Cool slightly before slicing and serving.

JALOUSIE

Steps:

• Put ice until half of the shaker.
• Add the rum, amaretto, curacao, lime juice and pineapple juice.
• Shake vigorously and filter in a highball glass in which you already put a few ice cubes.
• Garnish with a pineapple chunk.

FESTIVE SQUASH JALOUSIE

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the squash in a roasting tin with the garlic, rosemary and thyme leaves. Drizzle with 2 tbsp oil and season well. Roast for 40 mins or until soft and starting to brown. Remove and squeeze the garlic out of its skin, mash and gently mix with the squash, than set aside to cool.
• Heat remaining oil in a small pan and fry the onion until soft and lightly golden. Add the mushroom and fry for 3-4 mins more. Remove from heat and set aside. In a large bowl, mix the chestnuts, herbs, cheese, and nutmeg. Stir in mushrooms and squash mixture, taking care not to break up the squash too much. Season well.
• Roll a third of the pastry into a rectangle measuring 12 x 30cm. Place on a baking tray and pierce all over with a fork, brush with beaten egg and bake for 10 mins until lightly golden and slightly risen.
• Roll out the remaining two-thirds to a rectangle slightly larger than the base then, using a sharp knife, slash diagonally. Pile the filling onto the partly-cooked base leaving a 1cm border. Brush the border with a little beaten egg and carefully lay the uncooked pastry on top, pressing down the edges to seal. Glaze top with a little more egg and bake for 30-35 mins until the pastry is golden, risen and cooked through.

ALMOND-RASPBERRY JALOUSIE

Steps:

• Heat oven to 375°F Have a baking sheet ready.
• Roll out pastry on lightly floured surface with floured rolling pin to 12 x 9-in rectangle.
• Cut in half lengthwise into 2 equal strips.
• Transfer 1 strip to baking sheet.
• Microwave almond paste to soften.
• Roll out between plastic wrap to 11 x 3 1/2-in rectangle.
• Remove wrap, center almond paste on on pastry sheet on baking sheet; spread with preserves.
• Fold other strip in half lengthwise.
• Cut slits through fold at 1/2-in intervals to 1 inches from edge.
• Unfold; moisten edges of strip on baking sheet with water.
• Top with slit strip. gently press edges to seal top to bottom strip.
• Bake 25 minute or until pastry is puffed and golden.
• Cool 5 minutes before removing to a wire rack to cool completely.
• Before cutting, dust with confectioner's sugar, if desired.

STRAWBERRY RHUBARB JALOUSIE

Steps:

• FRANGIPANE:.
• Cream butter and sugar together until light and fluffy.
• Add eggs one at a time, beating in eggs completely after each addition.
• Add flour and almonds and mix until combined well.
• Set aside until ready to use.
• ASSEMBLY:.
• Roll out pastry into a 15 x 9-inch rectangle. Set aside.
• Combine strawberries, rhubarb, sugar and cinnamon in a bowl and mix. Set aside.
• Spoon frangipane into the centre of the pastry lengthwise, creating a long line of cream down the middle.
• Gently place mixed fruit on top of the cream.
• Make incisions on either side of the pastry, 2 inches from the outside on a diagonal towards the outskirt of the pastry, creating a fringe on the left and right side of the pastry.
• Egg wash the pastry on either side of the cream and fruit to create a glue for the pastry to stick to.
• Fold over the fringe of pastry over the centre filling, pressing the end of the fringe into the egg wash and allowing it to stick.
• Continue this process going from right to left like braiding.
• Seal each end by folding over the excess pastry and pressing it with a fork.
• Brush the whole jalousie with egg wash and bake in a 350 degree Fahrenheit oven for approximately 15 to 20 minutes until golden in colour.
• Allow to cool. Dust with icing sugar and serve.
• Chef Caesar Guinto.

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.

SIMPLE APRICOT AND ALMOND JALOUSIE

Steps:

• Preheat oven to 425.
• Roll out the pastry on a lightly floured surface and cut into a 12 inch square. Cut in half to make two rectangles.
• Place one piece of pastry on a wetted baking sheet and brush all around the edges with beaten egg. Spread over the apricot preserves.
• Fold the remaining rectangle in half lengthwise and cut about eight diagonal slits from the center fold to within 1/2 inch from the edge.
• Unfold the pastry and lay it on top of the preserve-covered pastry on the baking sheet. Press the pastry edges together well to seal.
• Brush the slashed pastry with water and sprinkle over the sugar and flaked almonds.
• Bake for 25-30 minutes, until well risen and golden brown. Serve sliced with cream or yogurt.

PORK JALOUSIE

Steps:

• Melt the butter in a shallow frying pan and saute the leeks over a medium heat for 5 minutes until slightly softened.
• Add mince and stir constantly for 5 minutes until browned.
• Stir in the milk, chicken stock, sage. lemon juice, and seasoning.
• Bring to the boil, cover and simmer for 10 minutes.
• In a small bowl mix the cornflour with 2 tbsp water to form a smooth paste, then stir into the cream.
• Stir the cream mixture into the mince, simmer for another 5 minutes, then remove from the heat and allow to cool for about 20 minutes.
• On a lightly floured surface roll out half the pastry and trim to a rectangle measuring 30x18 cm (12x7 inches).
• Roll the rest of the pastry into a rectangle about 2.5 cm (1 inch) longer and 2.5 cm (1 inch) wider and cut slashes 2.5 cm (1 inch) apart in the centre leaving a border of about 4 cm (1.5 inches) all around.
• Place the first piece of pastry on a lightly greased baking tray.
• Spoon the filling over evenly leaving a 2.5cm (1 inch) border.
• Brush the border with water then cover the filling with the other piece of pastry.
• Trim the edges then crimp together.
• (It can now be chilled or frozen).
• Preheat the oven to 220C / 425F / Gas 7.
• Brush the pastry with the egg yolk and bake at the top of the oven for about 25 minutesuntil golden brown.
• Serve.

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.