📝 About This Recipe
Named after the French word for 'slatted shutters,' the Jalousie is a classic French pastry characterized by its beautiful lattice-like top that reveals a glimpse of the luscious filling inside. This version features layers of buttery, shatteringly crisp puff pastry encasing a rich almond frangipane and a vibrant raspberry compote. It is a sophisticated centerpiece dessert that perfectly balances the nuttiness of almonds with the bright acidity of fresh berries.
🥗 Ingredients
Pastry Base
- 500 grams All-butter Puff Pastry (High-quality store-bought or homemade, chilled)
- 2 tablespoons All-purpose flour (For dusting the work surface)
Almond Frangipane Filling
- 50 grams Unsalted butter (Softened to room temperature)
- 50 grams Granulated sugar
- 50 grams Almond flour (Fine ground)
- 1/2 large Egg (Beaten (save the other half for egg wash))
- 1/4 teaspoon Almond extract
Raspberry Layer
- 150 grams Fresh Raspberries (Gently washed and dried)
- 3 tablespoons Raspberry Jam (Seedless preferred)
- 1 teaspoon Cornstarch (To prevent sogginess)
Finishing Touches
- 1/2 large Egg (Mixed with a splash of water for egg wash)
- 2 tablespoons Slivered almonds (For garnish)
- 1 tablespoon Powdered sugar (For dusting)
- 2 tablespoons Apricot glaze (Optional, for a professional shine)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat.
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2
In a small bowl, cream together the softened butter and granulated sugar until pale and fluffy. Stir in the almond flour, half of the beaten egg, and almond extract until a smooth paste (frangipane) forms. Set aside.
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3
In another bowl, gently toss the fresh raspberries with the raspberry jam and cornstarch. Be careful not to crush the berries too much; you want some texture.
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4
On a lightly floured surface, roll out the puff pastry into a large rectangle, approximately 12x10 inches (30x25cm). Cut the rectangle in half lengthwise to create two long strips of equal size.
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5
Place one strip of pastry onto the prepared baking sheet. This will be your base.
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6
Spread the almond frangipane down the center of the base strip, leaving a 1-inch (2.5cm) border around all edges.
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7
Spoon the raspberry mixture evenly over the top of the frangipane layer.
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8
Take the second strip of pastry and fold it in half lengthwise. Using a sharp knife, cut parallel slits from the folded edge toward the open edges, stopping about 1 inch from the rim. These are your 'shutters'.
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9
Lightly brush the 1-inch border of the base pastry with the remaining egg wash.
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10
Unfold the slashed pastry strip and carefully drape it over the filling. Press the edges firmly to seal the two layers of pastry together.
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11
Use a fork to crimp the edges for a decorative look and a secure seal. Trim any excess pastry with a sharp knife for clean lines.
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12
Brush the entire top of the pastry with the egg wash and sprinkle with slivered almonds.
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13
Bake for 30-35 minutes, or until the pastry is puffed high and a deep golden brown. If the almonds brown too quickly, tent loosely with foil.
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14
Remove from the oven and let cool on the tray for at least 15 minutes. If using apricot glaze, heat it slightly and brush over the warm pastry for a glossy finish.
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15
Dust lightly with powdered sugar before slicing into thick rectangles to serve.
💡 Chef's Tips
Always keep your puff pastry as cold as possible; if it gets too soft while working, pop it in the fridge for 10 minutes. Ensure the slits in the top pastry are cut cleanly so they open up beautifully during baking to vent steam. Don't overfill the pastry, or the juices from the fruit may leak out and prevent the bottom from crisping. Using an all-butter puff pastry is essential for the best flavor and the most dramatic 'lift' in the oven layers. If you don't have almond flour, you can pulse blanched almonds in a food processor with a tablespoon of the recipe's sugar.
🍽️ Serving Suggestions
Serve warm with a generous dollop of Crème Fraîche to balance the sweetness. Pair with a glass of chilled Demi-Sec Champagne or a light Moscato d'Asti. A side of vanilla bean gelato creates a wonderful temperature contrast with the warm pastry. Enjoy as a 'Goûter' (afternoon snack) alongside a pot of Earl Grey or Darjeeling tea. For a brunch setting, serve with a selection of fresh seasonal stone fruits.