Apple and Blackberry Jalousie

I had never heard of a jalousie until I had made one. Quite literally, had finished making one; my catering teacher has a mysterious way of teaching where we are sometimes unsure of what it actually is until we finish!

The main part of the lesson was for us to make our own puff pastry/flaky pastry, which sounds far easier than it was with 25 people trying to roll pastry at the same time in a small, hot classroom. It was rather chaotic to say the least… I was pleasantly surprised at the result of mine though. Home-made puff pastry is surrounded with negativity and ‘that’s far too much effort!’, but it really wasn’t that hard! Yes buying it is easier, but home-made is so much more rewarding, I challenge you to try it.

The filling is a simple apple, blackberry and cinnamon mixture which is great, as the summer nears its end, as an autumnal treat.

Being me, I’ve lost the recipe I used to make the flaky pastry, so I can’t post it. However, this one looks very similar in ingredients and method: http://notwithoutsalt.com/2008/09/27/learn-how-to-make-puff-pastry-in-20-seconds/

Ingredients:

1 pack  puff pastry or 500g home-made flaky/puff pastry

For the filling:

50g butter

4 eating apples, peeled and chopped

1 teaspoon cinnamon

1 punnet blackberries

1 tablespoon sugar

1 egg

(To be honest, the quantities and type of fruit do not really matter! Use whatever you like)

1. Roll out the puff pastry into a long rectangle, double the length of your baking tray and roughly the same width as your tray. Cut into 2 equal rectangles and place one onto the greased tray. Preheat oven to 180 degrees.

2. Melt the butter in a saucepan and add the apples, sugar, cinnamon with 2 tablespoons of water. Simmer gently, stirring occasionally for about 20 minutes, or until the apple is softened but not mushy. Add the blackberries and cook for a further minute, no longer or the blackberries will break down.

3. Take the second rectangle and gently fold it in half. Cut 5 short diagonal lines in the folded side and then unfold to reveal ‘v’ shape cuts. This will be the lid.

4. Pour the apple and blackberry mixture onto the centre of the first rectangle. Brush around it with beaten egg and lay the slashed rectangle on top. Seal the edges with a fork.

5. Egg wash the whole thing and sprinkle over some brown sugar.

6. Bake in the over for about 20 minutes, or until puffed and golden brown.

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