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Strawberry Rhubarb Jalousie

Strawberry Rhubarb Jalousie created by jenniferemilson

Bite into a fruity pâtisserie that is one part streusel and one part turnover.

Ready In:
55mins
Serves:
Units:

ingredients

directions

  • FRANGIPANE:

  • 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.
  • ASSEMBLY:

  • 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.
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RECIPE MADE WITH LOVE BY

@Olha7397
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@Olha7397
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"Bite into a fruity pâtisserie that is one part streusel and one part turnover."
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  1. jenniferemilson
    Strawberry Rhubarb Jalousie Created by jenniferemilson
    Reply
  2. jenniferemilson
    Strawberry Rhubarb Jalousie Created by jenniferemilson
    Reply
  3. 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.
    Reply
  4. Olha7397
    Bite into a fruity pâtisserie that is one part streusel and one part turnover.
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