Almond-Raspberry Jalousie

Total Time
45mins
Prep 20 mins
Cook 25 mins

From Woman's Day, November 2003.

Ingredients Nutrition

Directions

  1. Heat oven to 375°F Have a baking sheet ready.
  2. Roll out pastry on lightly floured surface with floured rolling pin to 12 x 9-in rectangle.
  3. Cut in half lengthwise into 2 equal strips.
  4. Transfer 1 strip to baking sheet.
  5. Microwave almond paste to soften.
  6. Roll out between plastic wrap to 11 x 3 1/2-in rectangle.
  7. Remove wrap, center almond paste on on pastry sheet on baking sheet; spread with preserves.
  8. Fold other strip in half lengthwise.
  9. Cut slits through fold at 1/2-in intervals to 1 inches from edge.
  10. Unfold; moisten edges of strip on baking sheet with water.
  11. Top with slit strip. gently press edges to seal top to bottom strip.
  12. Bake 25 minute or until pastry is puffed and golden.
  13. Cool 5 minutes before removing to a wire rack to cool completely.
  14. Before cutting, dust with confectioner's sugar, if desired.
Most Helpful

5 5

This was very easy to make, even though I had never used puff pastry or almond paste before. I used my homemade raspberry freezer jam. It looked impressive and tasted wonderful. I drizzled it with a bit of icing that was a mix of powdered sugar and water. Thanks for posting!