Apple Jalousie

Everyone must make puff pastry at least once so that they then have a choice whether to make it or buy it, so I have given a recipe below

This pudding takes its name from the effect of jalousies or blinds that is created by the cooked pastry The word comes from the Norman French jallouse, to look through. I like to think of those knights peering through the visors. It is an easy and delicious dish and a great standby of mine.


  • 1×450 g/1 lb packet or half the recipe of puff pastry
  • 175 g/6 oz chunky marmalade
  • 450 g/1 lb cooking apples, peeled, cored and sliced
  • egg white to glaze
  • caster sugar


Roll out the pastry to a 30 cm/12 in square. Cut in half and place one half on a greased baking sheet. Spread with the marmalade, leaving a 2.5 cm/1 in margin all round, then cover the marmalade with the sliced apples.

Roll the remaining piece of pastry to a 33×8 cm/13×8 in rectangle and fold in half lengthways. Using a sharp knife, cut into the fold at 1 cm/½ in intervals, to within 2.5 cm/1 in of the edge and ends. Brush the pastry margin with water and position the lid over the apples, unfolding it to cover evenly. Fit the margins carefully together. Press all round with the flat of the knife, then scallop the edges.

Brush with egg white and dredge evenly with sugar. Bake in a preheated oven at 220°C/425°F/Gas 7 for 25-30 minutes until well risen and golden brown. This can be made before dinner and put in to cook during the main course.