Jalousie aux Amandes et a l’Abricot et Pêche

Jalousie means “shutter” in French, and these traditional slatted puff pastry fruit pies looks just like the shutters outside the houses all over the French countryside. Using ready made puff pastry from your local supermarket’s frozen food section along with almonds, apricot and peach preserves, this is a very easy and elegant dessert, will surely impress your family and friends.

Serves 4

Ingredients:
3 Tablespoons apricot preserves
3 Tablespoons peach preserves
1⁄2 pound puff pastry
Water
1 beaten egg
2 Tablespoons superfine sugar
2 Tablespoons sliced almonds
1/2 cup heavy cream
3 Tablespoons sugar

Directions:
Preheat the oven to 425º F.

In a small bowl, thoroughly mix the apricot and peach preserves; set aside.

Roll out the dough out on a lightly floured surface to a 12-inch square. Cut in half to make two rectangles.

Place one half on a baking sheet that you have sprayed with water. Brush all around the edges with beaten egg. Spread over the apricot and peach preserves.

Fold the remaining piece of dough in half lengthwise and cut eight evenly spaced diagonal slits from the center fold to about 1/2-inch of the outer edge all the way along.

Unfold the pastry and place it on top of the preserve covered pastry on the baking sheet , matching each edge carefully to the base. Cut into fourths and press edges together well to seal. Scallop the edges at close intervals with the back of a small knife.

Brush the slashed pastries top with water and sprinkle with sugar and sliced almonds. Bake for 25-30 minutes, until well risen and golden brown. Remove the jalouise from the oven and leave to cool on a wire rack.

Pour the heavy whipping cream into a large bowl, and whisk in sugar for approximately 3 to 5 minutes, until the cream reaches the soft peak stage.

Serve the jalouise with the whipped cream and café au lait, if desired.