This French dessert is a strudel-style dessert made using puff pastry and here we have a Caramel Apple Jalousie Strudel
- 2 peeled apples, peeled, cored, and thinly sliced
- 1/4 cup sugar
- 1/4 tsp cinnamon
- 1 sheet of puff pastry store-bought ( I make my own puff pastry because I prefer it as its tastier than store-bought, see recipe below)
- 1 egg whisk with 2 tbsp of water for brushing
- Turbinado or Demerara sugar for sprinkling
For the puff pastry recipe
- 225g all-purpose flour
- 225g unsalted butter (2 sticks at room temp)
- 1/2 tsp salt
- 1/2 cup cold water
- Preheat oven to 400F and line a baking tray with parchment paper.
- Toss apples with brown sugar, cinnamon and set aside.
- Place the pastry sheet on a lightly floured surface and roll it top 10-inch square.
- Cut a rectangle that is 4×10 inches and place this on a prepared baking tray and brush with the egg wash, cut a second rectangle that is 4½ x 10″ and return it to the fridge to keep cold.
- Cut the remaining pastry into 1/2 inch strips, place the strips on the base of the strudel, on its outside edges.
- Trimm if needed and brush with egg wash (this will create a frame to hold the apple filling)
4. Pull the top portion of pastry from the fridge and make a slit at 1/2 inch intervals.
- Place this over apple, brush with egg wash and sprinkle with turbinado sugar.
- Bake at 400F for 10 minutes then lower oven temperature to 375F and bake for a further 20-25 minutes until it is golden brown.
- Serve jalousie warm or at room temp and decorate with caramel sugar
For the pastry:
- In a large bowl, cut the butter roughly into the flour using a pastry blender, dissolve the salt into the water, then drizzle the water into the flour and mix with a wooden spoon until the dough comes together. Cover the bowl with plastic wrap and let it rest in the fridge for 15 minutes.
- Dust your work surface with flour and roll the dough out in a rectangle vertically in front of you.
- It should be about a quarter of an inch thick.
- Try to keep the edges straight, which is easier done than said. Gently brush away excess flour on the surface of the dough.
- Now fold the top edge down the center and do the same with the bottom edge.
- Then fold the whole thing half, top edge down the bottom edge as if you were closing a “Book” this called Book fold 5. Wrap the dough in plastic and refrigerate for 20 minutes.
- Repeat steps 2, 3, and 4 three times, as you will make a total of 4 book folds, resting the dough in the fridge for 20 minutes between each fold.
- Once you’re done, wrap the dough in the fridge and refrigerate overnight. It will be then ready to roll out.
Recipe courtesy of Anna Olson
Prepared, Tried and Tested by AllJoy