Cold Desserts Recipes - Apricot And Almond Jalousie

Ingredients

• 225g/8oz ready-made puff pastry

• a little beaten egg

• 90ml/6 tbsp apricot conserve

• 25g/2 tbsp caster sugar

• 30ml/2 tbsp flaked almonds

• cream, to serve

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Method:

1. Preheat the oven to 220C/425F. Roll out the pastry on a lightly floured surface and cut into a square measuring 30cm/12in. Cut in half to make two rectangles.

2. Place one piece of pastry on a wetted baking sheet and brush all round the edges with beaten egg. Spread over the apricot conserve.

3. Fold the remaining rectangle in half lengthways and cut about eight diagonal slits from the centre fold to within about 1cm/1/2in from the edge all the way along.

4. Unfold the cut pastry and lay it on top of the pastry on the baking sheet. Press the pastry edges together well to seal and knock them up with the back of a knife.

5. Brush the slashed pastry with water and sprinkle over the caster sugar and flaked almonds.

6. Bake in the oven for 25-30 minutes, until well risen and golden brown. Remove the jalousie from the oven and leave to cool. Serve sliced, with cream or natural yogurt.

Cook's Tip: Make smaller individual jalousies and serve them with morning coffee, if you like. Use other flavors of fruit conserve for a change.