2 cup (225 g) 8 oz cooking (tart) apples
1/2 stick (4 Tbsp) 2 oz (50 g) butter
3/8 cup (75 g) soft light brown sugar
25 g (1 oz) apricot jam
pinch of cinnamon
beaten egg and icing sugar (confectioners sugar) to glaze
1/2 stick (4 Tbsp) 2 oz (50 g) butter
3/8 cup (75 g) soft light brown sugar
25 g (1 oz) apricot jam
pinch of cinnamon
beaten egg and icing sugar (confectioners sugar) to glaze
for the puff pastry
1 1/2 cups (150 g) 5 oz plain flour (All purpose)
1.25 ml (1/4 tsp) salt
2/3 cup (150 g) 5 oz 10 tbsp butter
2.5 ml (1/2 tsp) lemon juice
flour for rolling out
1.25 ml (1/4 tsp) salt
2/3 cup (150 g) 5 oz 10 tbsp butter
2.5 ml (1/2 tsp) lemon juice
flour for rolling out
method
1. Make the pastry. Sift the flour and salt into a mixing bowl and rub in 50 g (2 oz) of the butter. Add the lemon juice and mix to a smooth dough with cold water.
2. Shape the remaining butter into a rectangle on greaseproof paper. Roll out the dough on a lightly floured surface to a strip a little wider than the butter and rather more than twice its length.
3. Place the butter on one half of the pastry, fold the other half over it, and press the edges together with the rolling pin. Leave in a cool place for 15 minutes to allow the butter to harden.
4. Roll the pastry out into a long strip. Fold the bottom third up and the top third down, press the edges together with the rolling pin and turn the pastry so that the folded edges are on the right and left.
5. Roll and fold again, cover and leave in a cool place for 15 minutes. Repeat this process until the pastry has been rolled out 6 times.
6. Rest the pastry in the refrigerator while preparing the filling.
7. Set the oven at 190°C (375°F) gas 5.
8. Peel, core and slice the apples.
9. Warm the butter and sugar in a saucepan until the butter melts, add the apple slices and turn them over until coated in butter.
10. Increase the heat slightly and simmer for 4 minutes, or until the apple slices are partially cooked but still intact.
11. Remove from the heat and stir in the jam and cinnamon. Leave to cool completely.
12. On a lightly floured surface, roll out the pastry to a rectangle measuring 18 X 15 cm/ 7 x 6 inches, and about 3 mm/1/8 inch thick. Cut in half to make two 18 X 7.5 cm/ 7 x 3 inch rectangles.
13. Dampen a baking sheet and lay one rectangle in the centre. Cover with the filling mixture, leaving a 1 cm (1/2 inch) border all round.
14. Fold the second rectangle in half lengthways, and cut 3 cm/l 1/4 inch slits through both thicknesses of pastry from the folded edge inwards.
15. Open out the pastry. It should have 6 cm/2 1/4 inch parallel slits across it.
16. Dampen the edges of the base pastry and lay the slit rectangle on top. Press the edges to seal, then brush with beaten egg.
17. Bake for 20 - 25 minutes. Remove the jalousie from the oven and dust with icing sugar. Return to the oven for 5 minutes more to glaze, then cool on the baking sheet.
18. Cut in slices to serve.
2. Shape the remaining butter into a rectangle on greaseproof paper. Roll out the dough on a lightly floured surface to a strip a little wider than the butter and rather more than twice its length.
3. Place the butter on one half of the pastry, fold the other half over it, and press the edges together with the rolling pin. Leave in a cool place for 15 minutes to allow the butter to harden.
4. Roll the pastry out into a long strip. Fold the bottom third up and the top third down, press the edges together with the rolling pin and turn the pastry so that the folded edges are on the right and left.
5. Roll and fold again, cover and leave in a cool place for 15 minutes. Repeat this process until the pastry has been rolled out 6 times.
6. Rest the pastry in the refrigerator while preparing the filling.
7. Set the oven at 190°C (375°F) gas 5.
8. Peel, core and slice the apples.
9. Warm the butter and sugar in a saucepan until the butter melts, add the apple slices and turn them over until coated in butter.
10. Increase the heat slightly and simmer for 4 minutes, or until the apple slices are partially cooked but still intact.
11. Remove from the heat and stir in the jam and cinnamon. Leave to cool completely.
12. On a lightly floured surface, roll out the pastry to a rectangle measuring 18 X 15 cm/ 7 x 6 inches, and about 3 mm/1/8 inch thick. Cut in half to make two 18 X 7.5 cm/ 7 x 3 inch rectangles.
13. Dampen a baking sheet and lay one rectangle in the centre. Cover with the filling mixture, leaving a 1 cm (1/2 inch) border all round.
14. Fold the second rectangle in half lengthways, and cut 3 cm/l 1/4 inch slits through both thicknesses of pastry from the folded edge inwards.
15. Open out the pastry. It should have 6 cm/2 1/4 inch parallel slits across it.
16. Dampen the edges of the base pastry and lay the slit rectangle on top. Press the edges to seal, then brush with beaten egg.
17. Bake for 20 - 25 minutes. Remove the jalousie from the oven and dust with icing sugar. Return to the oven for 5 minutes more to glaze, then cool on the baking sheet.
18. Cut in slices to serve.
serving amount
serves 6
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