ALMOND-RASPBERRY JALOUSIE
Make and share this Almond-Raspberry Jalousie recipe from Food.com.
Provided by Vino Girl
Categories Breakfast
Time 45m
Yield 8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 326.4, Fat 19, SaturatedFat 3.6, Sodium 83, Carbohydrate 35.6, Fiber 1.9, Sugar 16.2, Protein 4.7
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