Jalousie Recipes

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BITTERSWEET CHOCOLATE AND CARDAMOM CREAM JALOUSIE



Bittersweet Chocolate and Cardamom Cream Jalousie image

Provided by Food Network

Time 1h10m

Yield 6 servings

Number Of Ingredients 4

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 package (3 ounces) cream cheese, softened
1/4 teaspoon ground cardamom or cinnamon
4 ounces bittersweet chocolate, chopped

Steps:

  • Heat the oven to 400 degrees F. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet in half lengthwise to form 2 rectangles. Fold 1 rectangle in half lengthwise. Using a sharp knife, cut 9 slits through the folded side to within 1/2-inch of the opposite edge.
  • Stir the cream cheese and cinnamon in a small bowl until the mixture is smooth. Place the uncut pastry rectange onto a baking sheet. Spread the cream cheese mixture on the pastry to within 1/2-inch of the edge. Sprinkle with the chocolate. Unfold the cut pastry and place it over the filling. Press the edges to seal.
  • Bake for 15 minutes or until the pastry is golden brown.

QUINCE, APPLE, AND ALMOND JALOUSIE



Quince, Apple, and Almond Jalousie image

Categories     Fruit     Dessert     Bake     Apple     Quince     Almond     Winter     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 11

1/2 cup sliced almonds
2 medium quinces (about 1 pound total)
2 1/2 cups water
1 cup sugar
2 Golden Delicious apples
1/8 teaspoon almond extract
1 large egg
2 teaspoons water
Frozen Butter Pastry Dough
2 tablespoons sugar
Accompaniment: whipped cream

Steps:

  • Preheat oven to 350°F.
  • On a baking sheet in middle of oven toast almonds in one layer until golden, about 10 minutes. Peel, quarter, and core quinces. Cut each quarter lengthwise into 5 slices. In a 3-quart heavy saucepan bring water and sugar to a boil, stirring until sugar is dissolved. Add quince and simmer, covered, 2 1/4 hours.
  • When mixture has been simmering 2 hours, peel, quarter, and core apples. Cut each quarter lengthwise into 1/4-inch-thick wedges. Stir apples into quince mixture and simmer, covered, until apples are crisp-tender, about 10 minutes. Remove pan from heat and stir in almonds and extract. Cool filling. (Filling may be made 3 days ahead and chilled, covered.)
  • Assemble jalousie:
  • In a large sieve set over a bowl drain quince filling, reserving syrup. Transfer quince to a bowl and stir in 3 tablespoons reserved syrup. Make an egg wash by lightly beating egg with 2 teaspoons water.
  • Halve dough and on a lightly floured surface roll out each half into a 12- by 8-inch rectangle (about 1/4 inch thick). Transfer 1 pastry rectangle to a floured large baking sheet and put quince filling lengthwise along center, forming a 9- by 5-inch mound. Brush pastry around filling with some egg wash. Carefully drape remaining pastry rectangle lengthwise over quince and seal edges by gently pressing together. With a sharp large knife trim edges of pastry. Crimp edges and make a decorative pattern of about 8 slits in pastry, exposing filling. Chill jalousie, loosely covered, 30 minutes.
  • Preheat oven to 425°F.
  • Brush jalousie evenly with some egg wash and sprinkle with sugar. Bake jalousie in middle of oven until deep golden, about 30 minutes, and transfer on pan to a rack to cool.
  • Serve jalousie warm or at room temperature with remaining reserved syrup and whipped cream.

APPLE JALOUSIE TART



Apple Jalousie Tart image

In French, "jalousie" means jealousy, but it's also the word for "shutters," which you'll clearly see as the decorative inspiration for this eye-catching tart made with store-bought puff pastry and vanilla-flecked baked apples.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 12

5 apples, such as Empire, McIntosh or Cortland, peeled, halved, cored, and cut into 8 wedges
3/4 cup sugar
1 vanilla bean, seeds scraped
3 tablespoons cognac
1 teaspoon finely grated lemon zest, plus 2 tablespoons fresh juice
1/4 teaspoon kosher salt
2 teaspoons unbleached all-purpose flour
2 tablespoons unsalted butter, cut into small cubes
1 sheet puff pastry, preferably all-butter, thawed if frozen
1 large egg, lightly beaten
Sugar, for sprinkling
Vanilla ice cream, for serving (optional)

Steps:

  • Filling: Preheat oven to 350 degrees. In a large bowl, toss together apples, sugar, vanilla seeds, cognac, lemon zest and juice, salt, and flour. Transfer to a 13-by-9-inch baking dish and dot with butter. Bake until apples are tender, about 40 minutes. Let cool completely.
  • Pastry: Increase oven temperature to 400 degrees. Roll out pastry to a 16 1/2-by-12 1/2-inch rectangle on a piece of parchment. Using the tip of a paring knife, lightly score pastry into thirds, being careful not to cut all the way through. Cut 3/4-inch-wide strips along the two outer thirds, reserving center third for the filling. Be careful not to cut into the scored lines. Transfer to a baking sheet (if pastry becomes too soft, freeze until firm).
  • Arrange filling evenly in center third of pastry. Freeze 20 minutes. Combine egg with 1 teaspoon water; lightly brush strips with egg wash. Alternating from one side to the other, fold strips evenly over filling in an overlapping pattern.
  • Transfer to a parchment-lined room-temperature baking sheet. Lightly brush top with egg wash and generously sprinkle with sugar. Bake 20 minutes, then reduce oven temperature to 350 degrees and bake 20 minutes more. Switch oven to broiler setting; broil until sugar is caramelized, 2 to 3 minutes (watch carefully to prevent burning). Let cool to room temperature. Slice and serve with vanilla ice cream, if desired.

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