Peach jalousie
May 31, 1976 2:00pm- Serves 8
- 3 hrs cooking
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.