In a rush: Strawberry jalousie

Packed full of summer’s most glorious fruit, strawberry jalousie is a divine dessert to impress your guests with.

Ingredients250gr puff pastry250g strawberries

For the frangipane50g butter50g almonds50g caster sugar1 eggDash of almond extractIcing sugar to serve


  • Start by making the frangipane. Cream all ingredients together in a bowl.

  • Prep strawberries by cutting off the tops - try to make sure that they’re all about the same height.

  • Roll out the pastry and divide into two pieces 30 cm long and 15 wide.

  • Take one half which will be the base and egg wash the edges. Lay this one on your baking tray.

  • Smear your frangipane mix in a layer in the middle of your pastry leaving a rim of 2cm all the way around.

  • Cover with the strawberries, arranging them in rows, sat flat on their bottoms.

  • Take the other piece of pastry and make 15 incisions width wise but again leaving an edge, so it resembles a ladder. The trick to do this is to fold the pastry in half and cut along the fold.

  • Place over the strawberries and brush the whole thing with egg, before pressing the edges down and crimping the ends to seal.

  • Sprinkle with icing sugar and bake at 200 - 220 for 25 mins.