Simple Apricot and Almond Jalousie

Name: Simple Apricot and Almond Jalousie
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 8 ounces puff pastry; 1 egg, beaten; 6 tablespoons apricot preserves; 2 tablespoons sugar; 2 tablespoons sliced almonds; cream or yogurt, to serve

Submitted by jessi_mcg

"This is from Great Recipes from Around the World by Sarah Gates. It seems a bit different from similar recipes here in that it is quite simple and utilizes ingredients most of us have on hand. I imagine you can successfully use just about any flavor of preserves here, according to your tastes. Gates says "Jalousie means 'shutter' in French, and the traditional slattered puff pastry topping of this fruit pie looks exactly like the shutters which adorn the windows of French houses."8 oz"

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Ready In:: 35mins
Ingredients:: 6
Serves:: 4

ingredients

8 ounces puff pastry
1 egg, beaten
6 tablespoons apricot preserves
2 tablespoons sugar
2 tablespoons sliced almonds
cream or yogurt, to serve

directions

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.

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RECIPE SUBMITTED BY

jessi_mcg

I live in Knoxville, TN with DH, my beautiful son, and the most spoiled cat on the planet! I grew up in Cincinnati and landed in TN by way of Bloomington, IN and Santa Fe, NM. Needless to say, it's been a long, strange trip!! To explain the name: I was veg for 11 years, vegan for 1. In the last year or so I started eating poultry and fish again, but my brother-in-law's nickname for me (smelly vegetarian) has always stuck. Also...thanks a million to my Zaar fairy godperson :)!!! <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Holiday-plaid_HPI.gif"> <img src="http://img.photobucket.com/albums/v726/annacia/Permanent%20Banners/cc-banner-7-09.jpg" border="0" alt="Photobucket"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src=http://www.recipezaar.com/members/home/590105/hcabc.jpg> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> <img src="http://i16.photobucket.com/albums/b2/kiwidutch/My-3-Chefs%20banners/my3chefs2008Small.jpg" border="0" alt="Photobucket">

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