STRAWBERRY RHUBARB JALOUSIE
Make and share this Strawberry Rhubarb Jalousie recipe from Food.com.
Provided by Olha7397
Categories Strawberry
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1236.5, Fat 72, SaturatedFat 19.7, Cholesterol 242, Sodium 396.9, Carbohydrate 130.4, Fiber 7.7, Sugar 67.3, Protein 23.2
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