Strawberry Rhubarb Jalousie

Total Time: 55 mins Preparation Time: 35 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 390 g frozen puff pastry, thawed ready-made
• 1 cup strawberry, cut into quarters
• 1 cup chopped rhubarb
• 1/4 cup sugar
• 1 teaspoon cinnamon
• 1 egg, for egg wash
• icing sugar, for dusting
• 1/4 cup butter, room temperature unsalted
• 1 cup sugar
• 3 eggs
• 1/2 cup all-purpose flour
• 1 1/2 cups ground almonds

Recipe

• 1 frangipane:.
• 2 cream butter and sugar together until light and fluffy.
• 3 add eggs one at a time, beating in eggs completely after each addition.
• 4 add flour and almonds and mix until combined well.
• 5 set aside until ready to use.
• 6 assembly:.
• 7 roll out pastry into a 15 x 9-inch rectangle. set aside.
• 8 combine strawberries, rhubarb, sugar and cinnamon in a bowl and mix. set aside.
• 9 spoon frangipane into the centre of the pastry lengthwise, creating a long line of cream down the middle.
• 10 gently place mixed fruit on top of the cream.
• 11 make incisions on either side of the pastry, 2 inches from the outside on a diagonal towards the outskirt of the pastry, creating a fringe on the left and right side of the pastry.
• 12 egg wash the pastry on either side of the cream and fruit to create a glue for the pastry to stick to.
• 13 fold over the fringe of pastry over the centre filling, pressing the end of the fringe into the egg wash and allowing it to stick.
• 14 continue this process going from right to left like braiding.
• 15 seal each end by folding over the excess pastry and pressing it with a fork.
• 16 brush the whole jalousie with egg wash and bake in a 350 degree fahrenheit oven for approximately 15 to 20 minutes until golden in colour.
• 17 allow to cool. dust with icing sugar and serve.
• 18 chef caesar guinto.