Peach jalousie

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.