Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
1 cup frozen mixed berries<br />
¼ cup (75g) caster sugar<br />
1 sheet ready-rolled puff pastry<br />
1 tbsp jam (your favourite - but not citrus)<br />
1 egg white<br />
2 tbsp caster sugar, extra<br />
MIXED BERRY JALOUSIE<br />
Frangipane Filling –<br />
(This makes enough filling for 2 jalousies – this recipe is so delicious you will end up using it!)<br />
30g butter<br />
¼ tsp vanilla extract<br />
¼ cup caster sugar<br />
1 egg<br />
1 tbsp plain flour<br />
2/3 cup (80g) almond meal<br />
1. In a small bowl mix butter, vanilla and sugar with electric beater until thick and creamy.<br />
2. Beat in egg until well combined.<br />
3. Stir in flour and almond meal.<br />
Make Frangipane filling.<br />
1. Cut pastry in half lengthways and cut about 8 evenly spaced slits in one half making sure you<br />
don’t cut through edges.<br />
2. Place uncut pastry piece onto a piece of baking paper (cut to size) and spread with jam.<br />
3. Place half of Frangipane filling on pastry, leaving a 2cm border around all sides. Cover filling with<br />
frozen mixed berries.<br />
4. Brush border of pastry with egg white and place remaining pastry (slit piece) over the top and<br />
press edges together ensuring a good seal.<br />
5. Brush jalousie with remaining egg white, sprinkle with extra sugar.<br />
6. Bake in <strong>Nu</strong><strong>Wave</strong> oven, on 10cm rack, for 20 minutes.<br />
7. Turn jalousie over, remove baking paper and bake a further 5 minutes.<br />
8. Serve jalousie slit side up with vanilla bean ice-cream or thick cream.<br />
This makes a delicious dessert or treat from ingredients easily found in your kitchen!<br />
top of page<br />
back to Main Menu
Change language