Josceline Dimbleby

Making Jalousie

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes
The Cook's Companion

By Josceline Dimbleby

Published 1991

  • About

Use two 500g (1lb) packets of puff pastry and 500g (1lb) peeled dessert apples to make this jam and apple pudding with a semi-open top. You can replace the jam with mincemeat or sweetened and flavoured cream or curd cheese. Instead of apples, you can also use pears or firm fresh apricots.

Defrost the pastry, if frozen, and roll out one packet to a 20 × 38cm (8 × 15in) rectangle. Place on a dampened baking sheet. Spread with enough jam to within 2.5cm (lin) from the edges. Top with thin peeled apple slices in neat rows, mounded up. Brush around the edges with water.