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Apple and blueberry jalousie
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Elevate dessert with apple and blueberry puff pastry.
Ingredients:
  • 400g can pie apple, drained
  • 125g fresh blueberries
  • 1.25 gm ground cinnamon
  • 50.00 gm caster sugar
  • 2 sheets frozen ready-rolled puff pastry, halved
  • 20.00 gm almond meal (ground almonds)
  • Icing sugar mixture, to serve
  • Whipped cream, to serve
Instructions:
  • Preheat your oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper, then mix apple, blueberries, cinnamon, and 2 tablespoons of sugar in a bowl.
  • On a prepared tray, space out 2 pastry pieces 5cm apart. Gently spread half of the almond meal on each, leaving a 1.5cm border around the edges. Evenly distribute the apple mixture between the pastry pieces.
  • Roll out one of the pastry pieces until it is 1cm longer on all sides. Fold it in half lengthwise. Using a small sharp knife, make 6cm-long slits along the folded edge, 1.5cm apart. Unfold the pastry and place it over the other pastry piece. Press the edges to seal. Brush with egg and sprinkle with half of the remaining sugar. Repeat with the other pastry piece, egg, and remaining sugar.
  • Bake until beautifully golden and puffed, typically 20 to 25 minutes. Dust with a sprinkle of icing sugar and serve with a dollop of cream.

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