Recipe by Olha
Bite into a fruity pâtisserie that is one part streusel and one part turnover.
Top Review by jenniferemilson
I have made this recipe many times since I first saw it demonstrated on a Canadian lifestyle show. It is easy and tasty. However I find that using the entire fruit and frangipani filling causes it to leak during baking, wasting beautiful frangipani. I now increase the fruit and use double the puff pastry and make two at the same time.
- 390 g frozen puff pastry, thawed ready-made
- 1 cup strawberry, cut into quarters
- 1 cup chopped rhubarb
- 1⁄4 cup sugar
- 1 teaspoon cinnamon
- 1 egg, for egg wash
- icing sugar, for dusting
- 1⁄4 cup butter, room temperature unsalted
- 1 cup sugar
- 3 eggs
- 1⁄2 cup all-purpose flour
- 1 1⁄2 cups ground almonds
Directions See How It's Made
- Cream butter and sugar together until light and fluffy.
- Add eggs one at a time, beating in eggs completely after each addition.
- Add flour and almonds and mix until combined well.
- Set aside until ready to use.
- Roll out pastry into a 15 x 9-inch rectangle. Set aside.
- Combine strawberries, rhubarb, sugar and cinnamon in a bowl and mix. Set aside.
- Spoon frangipane into the centre of the pastry lengthwise, creating a long line of cream down the middle.
- Gently place mixed fruit on top of the cream.
- Make incisions on either side of the pastry, 2 inches from the outside on a diagonal towards the outskirt of the pastry, creating a fringe on the left and right side of the pastry.
- Egg wash the pastry on either side of the cream and fruit to create a glue for the pastry to stick to.
- Fold over the fringe of pastry over the centre filling, pressing the end of the fringe into the egg wash and allowing it to stick.
- Continue this process going from right to left like braiding.
- Seal each end by folding over the excess pastry and pressing it with a fork.
- Brush the whole jalousie with egg wash and bake in a 350 degree Fahrenheit oven for approximately 15 to 20 minutes until golden in colour.
- Allow to cool. Dust with icing sugar and serve.
- Chef Caesar Guinto.