Almond and Pear Jalousie

This Almond and Pear Jalousie is a sweet French pastry that is really easy to make. The Pear and Almond in the filling perfectly complement each other. It serves 8 so is great for serving up for a big family lunch!

Ingredients

1 x 300g ready rolled puff pastry
1 egg yolk, for egg wash
Demerara sugar, to sprinkle

Filling

4 poached pears, halved
frangipane

Frangipane

250g butter, softened
250g caster sugar
250g ground almonds
50g plain flour
4 eggs

To serve

clotted cream

Method

Print Recipe

Preheat oven to 160°C
Grease a baking shee Roll the pastry out to about 3 mm onto a lightly floured surface and make two rectangles, oneslightly larger than the other. Dock the smaller rectangle all over.
To make the frangipane filling, beat together the butter and sugar until white and fluffy then add the almonds, flour and eggs. Mix to combine.
Top the smaller rectangle with frangipane and pears, then brush the edges with egg wash and top with the large rectangle. Egg wash, sprinkle with sugar, and cut slats across the top.
Bake for 30 mins until golden. Slice and serve warm with clotted cream.

Ingredients

1 x 300g ready rolled puff pastry
1 egg yolk, for egg wash
Demerara sugar, to sprinkle

Filling

4 poached pears, halved
frangipane

Frangipane

250g butter, softened
250g caster sugar
250g ground almonds
50g plain flour
4 eggs

To serve

clotted cream

Method

Preheat oven to 160°C
Grease a baking shee Roll the pastry out to about 3 mm onto a lightly floured surface and make two rectangles, oneslightly larger than the other. Dock the smaller rectangle all over.
To make the frangipane filling, beat together the butter and sugar until white and fluffy then add the almonds, flour and eggs. Mix to combine.
Top the smaller rectangle with frangipane and pears, then brush the edges with egg wash and top with the large rectangle. Egg wash, sprinkle with sugar, and cut slats across the top.
Bake for 30 mins until golden. Slice and serve warm with clotted cream.