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.