Jalousie

Jalousie Recipe:

Roll out the puff pastry on a lightly floured surface to a square a little larger than 30 cm (12 inches).
Cut the pastry equally in half.
Place the pastry lengths on baking sheets and chill for about 10 minutes.
Chilling the pastry at this stage will make it easier to assemble.
Spread the raspberry conserve down the center of one of the pieces of pastry, leaving a 2.5 cm (1 inch) border all around.
Remove the second piece of pastry from the baking sheet and fold in half lengthways.
Make cuts all along the folded edge to within 2.5 cm (1 inch) of the edges, spacing their cuts about 1 cm (1/2 inch) apart.
Without unfolding the pastry, place it on top of the pastry spread with jam so that the edges line up with the bottom of the pastry.
Carefully unfold the pastry to cover the jam completely.
Press all the pastry edges well together to seal.
Chill for about 30 minutes.
Remove the chilled jalousie from the refrigerator then flake the edge with a small knife and mark into the flutes.
Brush the top with the beaten egg – do not allow the glaze to run as this will prevent them from rizing.
Bake at 230°C (450°F) mark 8 for 20-30 minutes until it is well risen and golden brown.
Allow to cool.
Sift with icing sugar then place on a doily-line tray.
To serve, cut into slices across the jalousie.