Apple and Honey Jalousie

Apple and Honey Jalousie! This sweet French patisserie pastry is easy to make, using shop bought puff pastry. A little like a strudel, this is one dessert that everyone will love! James used honey from Honeys of Henley.

Ingredients

1 x 300g ready rolled puff pastry

Filling

1 large bramley apple poached blitzed with 50ml honey

Frangipan

125g butter, softened
125g caster sugar
125g ground almonds
50g plain flour
2 eggs
2 tbs honey

1 egg yolk to egg wash
Demerara sugar to sprinkle

To serve

Clotted cream and honey and honeycombe

Method

Print Recipe

Preheat oven to 160°c
Grease a baking sheet and roll the pastry out to on a lightly floured surface and use make 2 rectangles 1 slighty larger than the other dock the smallest 1 all over.
Fill the bottom pastry with frangipan and apples , then brush the edges with egg wash fold the top in ½ lengthways cut 2/3rds of the way through to make slats and top the bottom rectangle egg wash all over sprinkle with sugar.
Bake for 30 minutes until golden. Serve warm with honey and clotted cream.

Ingredients

1 x 300g ready rolled puff pastry

Filling

1 large bramley apple poached blitzed with 50ml honey

Frangipan

125g butter, softened
125g caster sugar
125g ground almonds
50g plain flour
2 eggs
2 tbs honey

1 egg yolk to egg wash
Demerara sugar to sprinkle

To serve

Clotted cream and honey and honeycombe

Method

Preheat oven to 160°c
Grease a baking sheet and roll the pastry out to on a lightly floured surface and use make 2 rectangles 1 slighty larger than the other dock the smallest 1 all over.
Fill the bottom pastry with frangipan and apples , then brush the edges with egg wash fold the top in ½ lengthways cut 2/3rds of the way through to make slats and top the bottom rectangle egg wash all over sprinkle with sugar.
Bake for 30 minutes until golden. Serve warm with honey and clotted cream.