Recipe

Peach jalousie

May 31, 1976 2:00pm
  • 3 hrs cooking
  • Serves 8
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Ingredients

Frangipane
  • 60 gram butter
  • 1 teaspoon vanilla extract
  • 1/4 cup (55g) caster sugar
  • 1 egg
  • 1 tablespoon plain (all-purpose) flour
  • 2/3 cup (80g) ground almonds
Peach jalousie
  • 2 sheets puff pastry
  • 500 gram peaches, sliced thinly
  • 1 tablespoon lemon juice
  • 1 egg, beaten lightly
  • 2 teaspoon demerara sugar

Method

Peach jalousie
  • 1
    Preheat oven to 200°C/400°F. Line oven tray with baking paper.
  • 2
    To make frangipane, beat butter, extract and sugar in small bowl with electric mixer until creamy. Beat in egg until combined; stir in ground almonds and flour.
  • 3
    Cut pastry sheets in half. Place two halves on tray. Spread with frangipane, leaving a 2cm border. Top with peach slices, brush with lemon juice.
  • 4
    Gently fold remaining pastry in half lengthways. Cut through folded edge of pastry at 1.5cm intervals, leaving a 2cm border on three open sides. Carefully unfold cut pastry strip, place over peaches. Press edges of pastry together. Brush pastry with egg; sprinkle with sugar.
  • 5
    Bake jalousie about 20 minutes or until pastry is browned.
  • 6
    Stand jalousie 10 minutes before serving.

Notes

Nectarines, apricots or berries would be delicious in place of the peaches. serving suggestion Serve with thick (double) cream.

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