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Strawberry Rhubarb Jalousie

A lovely turnover/danish pastry filled with almond frangipane and fresh fruit.  The ease of using ready made puff pastry ensures that it comes together easily, but still looks impressive enough for company.  Just dust with icing sugar and serve with some ice cream if so desired.

Course brunch, Dessert
Cuisine French
Keyword puff pastry, rhubarb, strawberry
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8

Ingredients

Frangipane, makes enough for 2

  • 1/4 cup unsalted butter room temperature
  • 1 cup sugar
  • 3 eggs
  • 1/8 tsp pure almond extract
  • 1/2 cup AP flour
  • 1 1/2 cups ground almonds

Fruit Filling

  • 1 cup heaping, rhubarb chopped into 1/2 inch cubes
  • 1 cup heaping, strawberries chopped into small pieces
  • 1/4 cup coconut palm sugar or any granulated sugar
  • 1 tsp cinnamon
  • 5 dashes rhubarb bitters

Jalousie

  • 1 14 oz (390 g) block of puff pastry or 2 sheets of frozen puff pastry, thawed in both cases
  • 1 egg for egg wash
  • 1 tbsp sliced almonds for topping
  • icing sugar for dusting

Instructions

Frangipane

  1. Cream the softened butter and sugar together until fluffy, about 5 minutes.

    Add the eggs, one at a time, until incorporated. Add the almond extract.

    Add the flour and ground almonds and mix well. Set aside.  Can be made in advance and stored in the fridge.  Pull out to warm up while you prepare the fruit.

Fruit filling

  1. Preheat the oven to 350F

    Combine the rhubarb and strawberries in a bowl.  Combine the sugar, cinnamon and bitters in a small bowl.  Pour evenly over the fruit and stir to combine.  Set aside.

Jalousie

  1. On a well floured piece of parchment paper cut to be at least 20x13 inches (place this on your counter so that the shorter ends are up and down when you look at it) roll out the pastry to approximately 15x9 inch rectangle.  It should be oriented in portrait, or with the short ends at the top and bottom.  It should fit nicely inside the parchment paper

    If you are using sheets of puff pastry, line up the longer edges of the two sheets to slightly overlap by 1/2 inch or so. The seam should be in horizontal position when you look down at it.  Press down firmly to seal the seam.  You won't need to roll these two, as they are now more than large enough.

  2. Spoon the frangipane down the middle of the pastry.  It shouldn't be wider than 2.5-3 inches. See Notes below.

    Spoon the fruit on top of the frangipane. 

  3. Make incisions on either side of the filling on a slight angle (see photos) , stopping short of the filling itself, each cut about 1 inch apart.  You should have strips about 2/5 or so inches long and 1 inch wide.

  4. Fold the top fringe across the fruit on a slight angle, pulling gently to cover the fruit.  It should just start to meet the other side.  But don't force it further.  As long as it covers the fruit, you're good.

    Fold the opposing fringe over this one, creating a criss cross, pressing gently into each other, so that they adhere.

  5. Continue on till you have reached the end.  Press the top and bottom ends tightly and under to seal them.  Brush away any excess flour from the parchment paper.

  6. Gently transfer the pastry to a baking sheet, using the parchment to carry it over.  The parchment can remain on the baking sheet. 

    Egg wash the entire pastry, trying to avoid pulling out any fruit juices.

    Sprinkle with the almond slices.

    Bake until golden, about 30-35 minutes.  Some of the frangipane may puff up and out, no worries- it's great!  Don't be eager to remove too early.

    Cool and then dust with icing sugar.

Recipe Notes

I have been making this recipe for years, and have not idea where the recipe came from (before the days of Pinterest!)

As per my photographs, I only spoon enough of the frangipane and fruit that seems reasonable for the size of pastry I have rolled out.  If it seems unreasonable to use all that you have prepared, don't use it all in one jalousie.  It will just ooze out between the 'braids'.  Better to be reasonable when spooning it out, and then have a bit leftover to use elsewhere, than trying to stretch the pastry too thin to cover over it.

I find that there is always extra frangipane filling! If you have extra fruit, just make a second jalousie!  Two is better than one, right?!  I would just go ahead and make a second one- breakfast the next morning :)  Frangipane also freezes great, so go ahead and freeze the leftovers for another time, say when you want to make Bostock!

Or store the frangipane in the fridge and make tarts later in the week.  Just make or thaw frozen mini tart shells. Par-bake 15 minutes after thawing.  Then fill with frangipane and top with more fresh fruit.  Just remember that frangipane puffs up as it bakes, so you don't need to overfill.  1/3 of the tart is more than enough.  Then bake till the shells have finished baking, about 20 more minutes.