Apple Jalousie
Method
- Peel the apples, halve lengthways, core and then slice crossways. Transfer to a large bowl and toss with the brown sugar, caster sugar, lemon juice, cinnamon and nutmeg until well coated.
- Gently melt the butter in a large heavy-bottomed pan until light golden. Add the apple mixture, stir well and evenly spread out in one layer. Then turn down the heat and gently simmer until the apples are very tender, gently stirring every now and again (being careful not to break up the apples). Remove from the heat and set aside to completely cool.
- When ready, preheat oven to 200°C fan forced (220°C normal).
- Beat together the egg and milk.
- Neatly lay the apple (with no liquid) down the centre of a piece of pastry, leaving an edge. Then brush the edges with the egg wash.
- Fold a piece of pastry in half and cut slices at one long edge with a sharp knife. Then unfold, place on top of the apple, gently press down and crimp the edges with a fork. Repeat the process with the remaining pastry and apple.
- Lightly oil a baking sheet, top with baking paper and place the Jalousies on top. Brush with egg wash and cook in the oven for about 15-20 mins until risen and golden brown.
- Serve with a good dollop of cream or ice cream on the side.
- nb. The apple mixture can be pre-made up to 2 days before serving.
Ingredients
- 3 Granny Smith apples
- ¼ cup packed brown sugar
- 3 tbsp caster sugar
- 1 tspn fresh lemon juice
- 3/4 tspn ground cinnamon
- a good pinch of nutmeg
- 3 tbsp unsalted butter
- 1 egg
- ¼ cup milk
- 2 puff pastry sheets, halved
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