Strawberry Rhubarb Jalousie: A Taste of Spring in Every Bite

The scent of buttery pastry, mingled with the sweet tang of strawberries and rhubarb, instantly transports me back to my grandmother’s kitchen. Every spring, as the rhubarb in her garden burst into life, she’d craft these beautiful, lattice-topped pastries. The rhythmic snip-snip of her scissors as she created the jalousie pattern is a sound I’ll always cherish, a symphony of love and baking that filled her home.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 15-20 minutes
• Total Time: 60-65 minutes
• Servings: 6
• Yield: 1 Jalousie
• Dietary Type: Not specified

Ingredients

• 390 g frozen puff pastry, thawed ready-made
• 1 cup strawberry, cut into quarters
• 1 cup chopped rhubarb
• 1/4 cup sugar
• 1 teaspoon cinnamon
• 1 egg, for egg wash
• Icing sugar, for dusting

For the Frangipane:

• 1/4 cup butter, room temperature unsalted
• 1 cup sugar
• 3 eggs
• 1/2 cup all-purpose flour
• 1 1/2 cups ground almonds

Equipment Needed

• Mixing bowls
• Electric mixer or whisk
• Rolling pin
• Baking sheet
• Parchment paper (optional)
• Pastry brush
• Sharp knife or pizza cutter

Instructions

1. Prepare the Frangipane: In a large mixing bowl, cream together the butter and sugar until light and fluffy. This is best done with an electric mixer, but a good old-fashioned whisk and some elbow grease will also work. Make sure the butter is truly at room temperature for the best results.

2. Incorporate the Eggs: Add the eggs one at a time to the creamed butter and sugar mixture, beating thoroughly after each addition. This ensures that each egg is fully emulsified into the mixture, creating a smooth and stable frangipane.

3. Combine Dry Ingredients: Add the flour and ground almonds to the mixture. Mix until just combined, being careful not to overmix. Overmixing can develop the gluten in the flour, resulting in a tough frangipane. Set aside until ready to use.

4. Prepare the Pastry: On a lightly floured surface, roll out the thawed puff pastry into a 15 x 9-inch rectangle. Aim for an even thickness throughout to ensure even baking. Set aside. If your puff pastry is sticking, try chilling it for a few minutes to firm up the butter.

5. Prepare the Fruit Filling: In a separate bowl, combine the quartered strawberries, chopped rhubarb, sugar, and cinnamon. Mix gently to combine. The sugar will draw out some of the juices from the fruit, creating a delicious syrupy base. Set aside.

6. Assemble the Jalousie: Spoon the frangipane into the center of the rolled-out pastry lengthwise, creating a long line of cream down the middle. Leave about 2 inches of space on either side.

7. Add the Fruit Filling: Gently place the mixed fruit on top of the frangipane cream, spreading it evenly.

8. Create the Jalousie Pattern: Using a sharp knife or pizza cutter, make incisions on either side of the pastry, 2 inches from the outside on a diagonal towards the edge of the pastry. This creates a fringe on the left and right side of the pastry.

9. Egg Wash and Braid: Egg wash the pastry on either side of the cream and fruit to create a “glue” for the pastry to stick to. This ensures that the jalousie holds its shape during baking. Fold over the fringe of pastry over the center filling, pressing the end of the fringe into the egg wash and allowing it to stick. Continue this process, alternating sides, going from right to left like braiding.

10. Seal and Finish: Seal each end of the jalousie by folding over the excess pastry and pressing it with a fork. This helps to prevent the filling from leaking out during baking. Brush the entire jalousie with egg wash to create a golden-brown crust.

11. Bake: Bake in a preheated 350 degrees Fahrenheit (175 degrees Celsius) oven for approximately 15 to 20 minutes, or until golden brown in color. Keep a close eye on the jalousie during baking, as oven temperatures can vary.

12. Cool and Dust: Allow the baked jalousie to cool completely on a wire rack before dusting with icing sugar. This prevents the icing sugar from melting and disappearing into the pastry.

13. Serve: Slice and serve warm or at room temperature.

Expert Tips & Tricks

• Chill the dough: If you find the puff pastry becoming too soft and difficult to work with, chill it in the refrigerator for 10-15 minutes to firm up the butter.
• Blind Bake: For an extra crispy bottom crust, you can blind bake the pastry for 5 minutes before adding the frangipane and fruit.
• Nuts: Toasting your ground almonds before adding them to the frangipane enhances their flavour and adds a nutty complexity to the filling. Spread on a baking sheet and toast in a 350F oven for about 5-7 minutes until lightly golden and fragrant.
• Jam it: To glaze, consider gently heating some apricot jam with a tablespoon of water and brushing over the warm jalousie.

Serving & Storage Suggestions

The Strawberry Rhubarb Jalousie is best served warm or at room temperature, shortly after baking. A scoop of vanilla ice cream or a dollop of whipped cream makes a delightful accompaniment. Store any leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat in a low oven (300 degrees Fahrenheit) for 5-10 minutes to restore crispness. You can also freeze the baked jalousie for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value (Approximate)
Calories	500 kcal	25%
Total Fat	30g	46%
Saturated Fat	12g	60%
Cholesterol	80mg	27%
Sodium	200mg	8%
Total Carbohydrate	50g	17%
Dietary Fiber	3g	12%
Sugars	25g	N/A
Protein	8g	16%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free: Use gluten-free puff pastry and substitute the all-purpose flour in the frangipane with a gluten-free all-purpose flour blend.
• Other Fruits: Experiment with different fruit combinations, such as apple and cinnamon, blueberry and lemon, or peach and raspberry.
• Nuts: Substitute the ground almonds in the frangipane with ground hazelnuts or walnuts for a different flavor profile.
• Citrus Zest: Add lemon or orange zest to the frangipane or fruit filling for a burst of citrus flavor.
• Vegan: Use vegan puff pastry, a vegan butter substitute, and a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) in place of the chicken egg in the frangipane. Substitute maple syrup for the sugar.

FAQs (Frequently Asked Questions)

Q: Can I make the frangipane ahead of time?
A: Yes, you can make the frangipane up to 2 days in advance and store it in the refrigerator. Be sure to bring it to room temperature before using.

Q: My puff pastry is sticking to the counter. What should I do?
A: Lightly flour your work surface and rolling pin. If the pastry becomes too soft, chill it in the refrigerator for a few minutes to firm up the butter.

Q: How can I prevent the filling from leaking out during baking?
A: Ensure that you seal the edges of the jalousie well by pressing them with a fork. Also, avoid overfilling the pastry.

Q: Can I use frozen fruit instead of fresh?
A: Yes, you can use frozen fruit, but be sure to thaw it completely and drain any excess liquid before using it in the filling.

Q: The top of my jalousie is browning too quickly. What should I do?
A: Tent the jalousie with foil during the last few minutes of baking to prevent it from burning.

Final Thoughts

Now that you’re equipped with the secrets to creating this delightful Strawberry Rhubarb Jalousie, I encourage you to head to the kitchen and give it a try! The combination of flaky pastry, creamy frangipane, and tangy fruit is simply irresistible. Don’t be afraid to get creative with the variations and substitutions to make it your own. And most importantly, remember to savor every bite and share the joy with your loved ones. I’d love to hear about your baking adventures and see your beautiful creations – please feel free to share your feedback and photos! This jalousie pairs beautifully with a light, crisp white wine or a refreshing iced tea. Happy baking!