Ingredients

  • 1 x 300g ready rolled puff pastry
For the filling
  • 4 tbsp Bramley apple sauce
For the frangipane
  • 125g butter, softened
  • 125g caster sugar
  • 125g ground almonds
  • 50g plain flour
  • 2 eggs
To glaze
  • 1 egg yolk, to egg wash
  • Demerara sugar, to sprinkle
  • 1 tbsp runny honey
For the custard
  • 8 egg yolks
  • 75g caster sugar
  • 600ml milk
  • 1 tsp vanilla bean paste

Method

Print Recipe
  1. Preheat oven to 160 °C
  2. Grease a baking sheet and roll the pastry out on a lightly floured surface Cut out two rectangles, one slightly larger than the other. Dock the smallest one all over.
  3. Fill the bottom pastry with frangipane and apples, then brush the edges with egg wash.
  4. Fold the top section of pastry in half lengthways, then cut two-thirds of the way through to make slats.
  5. Place on top of the bottom rectangle and egg wash all over.
  6. Sprinkle with sugar, then bake for 30 minutes until golden.
  7. To make the custard, heat the milk, vanilla and half the sugar until warm.
  8. Whisk the egg yolks with the remaining sugar.
  9. Pour the milk mixture over the yolk mix and whisk. Return to the heat until thickened.
  10. Serve alongside slices of the jalousie.

Ingredients

  • 1 x 300g ready rolled puff pastry
For the filling
  • 4 tbsp Bramley apple sauce
For the frangipane
  • 125g butter, softened
  • 125g caster sugar
  • 125g ground almonds
  • 50g plain flour
  • 2 eggs
To glaze
  • 1 egg yolk, to egg wash
  • Demerara sugar, to sprinkle
  • 1 tbsp runny honey
For the custard
  • 8 egg yolks
  • 75g caster sugar
  • 600ml milk
  • 1 tsp vanilla bean paste

Method

  1. Preheat oven to 160 °C
  2. Grease a baking sheet and roll the pastry out on a lightly floured surface Cut out two rectangles, one slightly larger than the other. Dock the smallest one all over.
  3. Fill the bottom pastry with frangipane and apples, then brush the edges with egg wash.
  4. Fold the top section of pastry in half lengthways, then cut two-thirds of the way through to make slats.
  5. Place on top of the bottom rectangle and egg wash all over.
  6. Sprinkle with sugar, then bake for 30 minutes until golden.
  7. To make the custard, heat the milk, vanilla and half the sugar until warm.
  8. Whisk the egg yolks with the remaining sugar.
  9. Pour the milk mixture over the yolk mix and whisk. Return to the heat until thickened.
  10. Serve alongside slices of the jalousie.

Browse
My Recipes

Beer Can Chicken270
BBQ Bites
Knickerbocker Glory with Shortbread
Comfort Food
Salmon with a Champagne Sauce
Date Night
Gin Buttermilk Panna Cotta with Strawberries
Desserts
Cod, Jersey royals, asparagus with beurre blanc sauce
Dinner Party Dishes
Lasagne
Family Favourites
Monkfish and Mussels with Thai sauce
Fish
PHEASANT WITH BLACKBERRIES, BEETS & KALE
Game
Roasted Halibut with Sauce Grenobloise and Mash
James Martin's Midweek Menu
Flatbread with Ricotta, Figs, Parma Ham and Walnuts
James Martin's Saturday Morning
Herbed Lamb Rack with Spring Vegetables
Main Courses
Steak Masterclass
Meat
Aubergines with Black Garlic Dressing
Meat free
Chicken and Mushroom Pie
Poultry
Asian Tempura Sake Prawns
Seafood
Double Baked Haddock and Cheese Soufflé
Starters
Rhubarb crumble cake with ginger cream
Sweet treats