Quick & Easy

Chocolate almond jalousie

A sweet puff pustry pie that hails from France, where desserts simply taste better.
CHOCOLATE ALMOND JALOUSIE
4
1H

Ingredients

Method

1.Process chocolate, sugar, cocoa and ground almonds until chocolate is chopped finely. Add butter; process until mixture begins to come together. Add brandy and 1 egg; process to combine.
2.Cut one pastry sheet into a 12cm x 24cm (4¾-inch x 9½-inch) rectangle; cut the other into a 14cm x 24cm (5½-inch x 9½-inch) rectangle. Leaving a 2cm (¾-inch) border along all sides, cut even slits in centre of larger pastry sheet at 2cm (¾-inch) intervals. Place smaller sheet on greased oven tray; spread centre with chocolate mixture, leaving a 2cm (¾-inch) border. Brush edges with a little of the remaining beaten egg.
3.Top with other pastry sheet, press edges together. Freeze 10 minutes.
4.Preheat oven to 200°C/400°F.
5.Brush pastry lightly with remaining beaten egg; bake about 35 minutes or until browned lightly.

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