Almond Raspberry Jalousie Recipes

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JALOUSIE



Jalousie image

Make and share this Jalousie recipe from Food.com.

Provided by Boomette

Categories     Beverages

Time 2m

Yield 1 serving(s)

Number Of Ingredients 7

ice
1/2 ounce white rum
1/2 ounce Amaretto
1/2 ounce blue curacao
1/2 ounce lime juice
2 1/2 ounces pineapple juice
1 fresh pineapple chunk

Steps:

  • Put ice until half of the shaker.
  • Add the rum, amaretto, curacao, lime juice and pineapple juice.
  • Shake vigorously and filter in a highball glass in which you already put a few ice cubes.
  • Garnish with a pineapple chunk.

Nutrition Facts : Calories 73.5, Fat 0.1, Sodium 1.9, Carbohydrate 10.4, Fiber 0.2, Sugar 7.4, Protein 0.3

ALMOND-RASPBERRY JALOUSIE



Almond-Raspberry Jalousie image

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

1 sheet frozen puff pastry sheet, thawed
1 (7 ounce) roll almond paste
1/3 cup raspberry preserves or 1/3 cup jam
confectioners' sugar
flour

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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