apple and almond jalousie
vegetarian
450g frozen puff pastry defrosted
900g dessert apples
1 heaped tablespoon cornflour
2 tablespoons apricot jam
100g marzipan or almond paste grated plain flour
topping:
1 egg beaten
25g flaked almonds
extra apncot jam heated to glaze
Put the pastry in half.
Roll one piece to a 280 to 300mm circle and place on a baking
sheet.
Peel core and thinly slice the apples into a bowl add the cornflour
apricot jam and grated marzipan and mix well.
Spoon this mixture on to the pastry circle spreading to 10mm from
the edge.
Roll the second piece of pastry slightly larger than the first
cutting a circle of about 330 to 350mm.
lightly dust with flour fold in half and with a sharp knife cut
across the fold at 5mm intervals but not right to the outer edges
leaving a border of about 25 to 40mm.
Brush the outer edge of the first circle with beaten egg.
Open out the folded pastry and press down on the egg then seal the
edges together.
Glaze the jalousie with the remaining beaten egg and sprinkle with
the flaked almonds.
Bake on the floor of the roasting oven for about 15 minutes until
pale golden brown.
Slide the cold plain shelf on to the second set of runners and
continue to bake for a further 10 minutes or until the apple is
tender.
Bake on the floor of the roasting oven for about 15 minutes or
until pale golden brown then transfer to the grid shelf on the
floor of the baking oven for 15 minutes until the apple is
tender.
Brush with melted apricot jam as a glaze. Serve hot with cream or
creme fraiche.
Apples and almonds go well together and the slit pastry topping
looks good. Its quick and easy and a proper pudding.
Serves 6
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