Jam Jalousie

Name: Jam Jalousie
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 6 serving(s)
Ingredients: 1 block (7 oz/200 g) store-bought puff pastry, thawed, cold; 6 tbsp (90 ml) homemade or store-bought jam of your choice; 1 egg, beaten; 1 tbsp coarse cane sugar or demerara sugar (see note)

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Preparation 15 min
Cooking 18 min
Makes 4 to 6 servings

Puff pastry, jam and a little sugar come together in this pretty turnover, called “jalousie” in French. This expression comes from a type of window shutter, “gelosia,” which originated in Italy and whose openings can be adjusted to allow one to look out without being seen. The slits in the dough are reminiscent of these shutters. No doubt your colleagues will be jealous when they see your dessert at lunchtime.

Vegetarian
Nut-free
Lactose-free
Dairy-free

Ingredients

- 1 block (7 oz/200 g) store-bought puff pastry, thawed, cold
- 6 tbsp (90 ml) homemade or store-bought jam of your choice
- 1 egg, beaten
- 1 tbsp coarse cane sugar or demerara sugar (see note)

Preparation

- With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper.
- On a floured work surface, cut the puff pastry into 4 strips, each about 2 ½ inches (6.5 cm) wide. Place 2 strips on the baking sheet. Top both strips with 3 tbsp (45 ml) each of the jam, leaving a ½-inch (1 cm) border all the way around. Using a pastry brush, cover the border of each strip with the beaten egg.
- On the 2 remaining strips of puff pastry, make several incisions about 1 ½ inches (4 cm) long down the entire length of the dough. Place the cut strips of dough over the jam-filled strips of dough. Using a fork, press the edges of the dough together to seal in the jam filling. Brush the top of the dough with the beaten egg. Sprinkle the edges with the coarse sugar.
- Bake for 18 to 20 minutes or until the dough is cooked through and nicely browned.

Note from Ricardo

Instead of coarse sugar, you can sprinkle the surface of the dough with ¼ cup (30 g) sliced almonds.

Personal Note

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