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- 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.
- 1 Quantity of puff pastry
- 225 g (8 oz) raspberry conserve.
- 1 Small egg, beaten with 10 ml (2 tsp) sifted icing sugar.
- Icing sugar for sifting