Apple jalousie

Versión española

As Noel (my Mexican colleague) said that he will bring guacamole at work tomorrow, to celebrate the "Mexican Independence day" (on the 15th and 16th of September), I've decided to bake something to bring as well.I saw this recipe the same day I bought the book I've used, and I though that I should do it immediately. Well, it has taken some time, but finally here it is!

It is pity that I am not a good photographer, because this cake is really spectacular! And very very tasty! If you ever want to surprise somebody with your cooking skills, you should try it! The ratio success-effort is huge!

Before we start:

• Difficulty: easy
  
• Preparation time: 30 min
• Cooking time: 10 min (for the base) + 20 min (for the jalousie)
  
• Cost: cheap
• Origin: International
  
• Recipe obtained from: Leiths Baking Bible, "Apple and raisin jalousie"
  

Ingredients (serves 4-6):

1 roll of puff pastry
2 medium-size apples
30g butter
60g sugar
juice of half lemon

Dusting:
Milk
Caster sugar


Preparation:

• Cut the pastry into two thin rectangles. One should be smaller, measuring around 13x20cm, and the other should be 17x25 (if you want to take the maximum advantage of the roll of pastry, just cut the rectangles, keeping these proportions, as big as your oven tray allows). Prick the smaller rectangle all over with a fork. Leave in the fridge until firm.
  
• Meanwhile, peel the apples, quarter and core them, and cut them into large chunks. Melt the butter with the sugar and stir in apple and lemon juice. Cover with a lid and cook until the apples are tender but not mushy.
• Place the smallest piece on a tray covered with baking parchment. Bake in a pre-heated oven at 220ºC for about 10 minutes, until crisp and brown. Remove from the oven and turn over onto a baking sheet. Allow to cool. Do not turn off the oven, as it will be required to bake the jalousie.
• Spread the apple filling all over the cooked piece of pastry.
• Lay the larger rectangle of pastry on a board, dust it lightly with flour so that nothing sticks and fold it in the half lengthways, gently. Using a sharp knife, cut through the folded side of the pastry in parallel lines. Leave an uncut margin of about 2.5cm, all around the other edges, so that when you open up the pastry you will have a solid border.
• Lay the cut pastry on top layer of the pastry covered with apple filling and tuck the edges underneath.
• Brush the top layer carefully all over with milk. Sprinkle well with sugar.
• Bake for about 20 minutes, until well browned.

Preparing the filling and cutting the jalousie

Comments:

Original recipe included 50g of raisins and 1 tablespoon of brandy, to be added to the apple mixture before filling the jalousie. I didn't have any brandy and... I forgot to add the raisins (after having even measured the 50g)!

Leftover of puff pastry can be used to make some Puff pastry fingers.