Apricot and Almond Jalousie (Jalousie Aux Amandes El a L’abrico)
The memory still warms me: a tiny, sun-drenched patisserie in Lyon, the air thick with the scent of butter and caramelized sugar. My grandmother, a woman of impeccable taste and unwavering opinions, declared the jalousie the only acceptable pastry that morning. The delicate lattice of golden puff pastry, peeking through to the vibrant apricot filling, was a masterpiece. It was love at first bite, and I’ve been chasing that perfect, flaky, fruity indulgence ever since.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 35-40 minutes
- Servings: 8
- Yield: 2 Jalousies
- Dietary Type: Vegetarian
Ingredients
- ½ lb puff pastry
- 1 beaten egg
- 6 tablespoons apricot preserves
- 2 tablespoons superfine sugar
- 2 tablespoons sliced almonds
Equipment Needed
- Baking sheet
- Rolling pin
- Small knife
- Cooling rack
Instructions
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Begin by preheating your oven to 425°F (220°C). This high temperature is crucial for achieving that perfect puff pastry rise.
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On a lightly floured surface, roll out the puff pastry to a 12-inch square. The goal is to maintain an even thickness, about 1/8 inch, for consistent baking.
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Cut the square in half to form two rectangles. These will be your individual jalousies.
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Place one half on a baking sheet that you have lightly sprayed with water. This unusual trick helps the pastry to grip the pan and prevent shrinking. Don’t skip this step!
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Brush all around the edges of the pastry on the baking sheet with the beaten egg. The egg wash will create a beautiful golden crust and help seal the top layer of pastry.
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Spread the apricot preserves evenly over the pastry on the baking sheet, leaving the egg-washed edges clear.
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Take the remaining piece of dough and fold it in half lengthwise. This makes it easier to cut the decorative slits.
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Cut eight evenly spaced diagonal slits from the center fold to about ½ inch of the outer edge. Ensure your cuts are clean and consistent for an even and attractive finish.
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Unfold the cut piece of pastry and carefully place it on top of the preserve-topped pastry, matching the edges meticulously.
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Press the edges together well, using the tip of a small knife to create a scalloped edge. This seals the filling inside and gives the jalousie its classic look.
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Brush the slashed pastry top with water and sprinkle evenly with the sliced almonds. The water helps the almonds adhere and promotes browning.
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Bake for 20-25 minutes, or until the jalousie is well-risen and golden brown. Keep a close eye on it during the last few minutes to prevent burning. Ovens can vary, so adjust the baking time as needed.
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Cool on a rack before cutting into portions and serving. This prevents the pastry from becoming soggy.
Expert Tips & Tricks
- Temperature is key: Make sure your puff pastry is cold before rolling it out. Warm pastry will be sticky and difficult to work with. If it starts to get too soft, pop it back in the fridge for a few minutes.
- Achieving the perfect rise: Don’t overcrowd the baking sheet. Allow enough space between jalousies for proper air circulation. The high oven temperature creates steam within the layers of puff pastry, resulting in its signature rise.
- Preventing soggy bottoms: Baking the jalousie on a preheated baking sheet helps to prevent a soggy bottom crust.
- Elevate the flavor: Add a pinch of almond extract to the apricot preserves for a more intense almond flavor.
- Make ahead tip: You can assemble the jalousies ahead of time and store them in the refrigerator, unbaked, for up to 24 hours. Just remember to add the egg wash and almonds right before baking.
Serving & Storage Suggestions
The Apricot and Almond Jalousie is best served warm or at room temperature. It pairs beautifully with a dollop of crème fraîche or a scoop of vanilla ice cream. For a more sophisticated touch, serve it with a glass of chilled Sauternes or Moscato d’Asti.
Leftover jalousie can be stored in an airtight container at room temperature for up to 2 days. To maintain its crispness, reheat it briefly in a preheated oven at 350°F (175°C) for a few minutes. Avoid microwaving, as it will make the pastry soggy. While freezing is not recommended for optimal texture, you can freeze baked jalousie for up to 1 month. Thaw it overnight in the refrigerator and reheat as described above.
Nutritional Information
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 220 kcal | 11% |
| Total Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 25mg | 8% |
| Sodium | 85mg | 4% |
| Total Carbohydrate | 25g | 8% |
| Dietary Fiber | 1g | 4% |
| Sugars | 10g | |
| Protein | 3g | 6% |
Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.
Variations & Substitutions
- Other fruit fillings: Feel free to experiment with other fruit preserves, such as raspberry, strawberry, or fig. Just be sure to adjust the sweetness as needed.
- Nut alternatives: If you’re allergic to almonds, try using other nuts, such as chopped pecans, walnuts, or hazelnuts. Alternatively, you can omit the nuts altogether and sprinkle the jalousie with coarse sugar for added sweetness and texture.
- Gluten-free option: Look for gluten-free puff pastry in the freezer section of your grocery store. Keep in mind that gluten-free puff pastry may not rise as much as traditional puff pastry.
- Vegan version: Use a vegan puff pastry made with plant-based butter. Substitute the egg wash with a mixture of maple syrup and plant-based milk for a golden glaze.
FAQs (Frequently Asked Questions)
Q: Why do I need to spray the baking sheet with water?
A: Spraying the baking sheet with water helps the puff pastry grip the pan, preventing it from shrinking during baking and encouraging a better rise.
Q: Can I use a different type of jam besides apricot preserves?
A: Absolutely! Feel free to experiment with your favorite jams or preserves, such as raspberry, strawberry, or fig. Just be sure to adjust the sweetness as needed.
Q: My puff pastry is sticking to the counter. What should I do?
A: Sprinkle your work surface and rolling pin with a generous amount of flour. Also, make sure your puff pastry is cold; warm pastry is more likely to stick.
Q: How do I prevent the edges of the jalousie from burning?
A: If you notice the edges browning too quickly, you can loosely tent the jalousie with aluminum foil during the last few minutes of baking.
Q: Can I make the jalousie ahead of time?
A: Yes, you can assemble the jalousie ahead of time and store it in the refrigerator, unbaked, for up to 24 hours. Just remember to add the egg wash and almonds right before baking.
Final Thoughts
This Apricot and Almond Jalousie is more than just a dessert; it’s an experience. The crisp, flaky pastry, the sweet, tangy filling, and the nutty aroma combine to create a symphony of flavors and textures that will transport you to a charming French patisserie. Don’t be intimidated by the seemingly intricate lattice design; it’s surprisingly easy to create. So, gather your ingredients, preheat your oven, and get ready to indulge in a truly unforgettable treat. I encourage you to try this recipe and share your creations and feedback. Pair it with a cup of strong coffee or a glass of dessert wine for the perfect ending to any meal. Bon appétit!