9 Jul

Image                                     APPLE JALOUSIE

adapted from “Illustrated step-by-step baking” by caroline bretherton.

A jalousie is a shuttered window  in france which consists of parallel glass, acrylic, or wooden louvers set in a frame.This pastry is slashed to look like a shutter revealing the apple inside.

This is one of those recipies where i doubted its outcome from the first, it looked a bit complex but was pleasently surprised after tasting the finished pastry. It was delicious without being too sweet and the addition of ginger adds more spice and zing to the apple flavour. I sure want to make this again when my kids are a bit old enough to try this.

 Apple Jalousie is very easy to make if you have the puff pastry ,you can use the store bought one too. 


for the puff pastry

  • 18 tsp frozen cold unsalted buteer
  • 1 1/2 cups – all purpose flour
  • pinch of salt
  • 1 tsp lemon juice


for the filling

  • 1 tablespoon unsalted butter
  • 1 kg apples- peeled,cored & sliced
  • 2.5 cm fresh ginger – chopped
  • 1/2 cup sugar
  • 1 egg white beaten



Coarsely grate the butter into a bowl. Sift together flour and salt. Mix in lemon juice and and half cup water. Knead to a firm dough. Place the dough in a plastic bag and chill in the refrigirator for half an hour.

On a floured work surface, thinly roll it out into a long rectangle. Take a third of the pastry and fold it into the middle.Fold over the remaining third,roll out to the original size.

Roll out again and repeat the folding,turning and rolling. Put backin the bag and chill for 20 minutes. In a pan,melt the butter. Add the apples ,ginger and sugar(all except 2 tsp). Saute for 20 minutes, untill the apples are tender and caramalized. let cool compleatly.

Roll the puff pastry into 50x20cm rectangular, then cut the pastry into half (50x10cm per piece).
Gently fold one of the pastry in half lengthwise; don’t crease the fold. Using a sharp knife, cut 3cm-long slashes at 1cm intervals along the folded side of the dough; leave at least a 2.5cm border on the remaining three sides. Do not unfold the dough.


Use a pastry brush to brush a 2.5cm border of the remaining pastry with egg . (Save the remaining egg.) Arrange the apple, by placing it in the center of the pastry.

Using a long spatula, gently lift the folded strip and position it over the apple filled pastry , matching up the straight edges. Unfold the pastry and stretch it over the filling, matching the straight edges all the way around. Press the edges gently with your fingertips to seal the dough, and then, with a knife, very gently crimp the edges of the dough all the way around the pastry. Chill the assembled jalousie for 15 to 20 minutes.

Right before baking, brush the top of the jalousie with a very light coating of the remaining egg. sprinkle some sugar and bake for 15 minutes and then rotate the baking sheet. Continue baking until the pastry is puffed, deep golden brown on top, and light golden brown on the bottom, another 10 to 15 minutes (the baking time can be varied). Immediately transfer the jalousie from the baking sheet to a wire rack to cool for at least 45 minutes.
I screen captured this pages from the ebook
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