Maple pecan jalousie

Maple pecan jalousie

By
From
How to Cook Pastry
Serves
6
Photographer
Peter Cassidy

'Jalousie' is French for shutters, which the pastry is cut to resemble. This works fantastically well for all manner of fillings, as the ‘shutters’ let out all the steam and reveal some of the delicious filling within.

Ingredients

Quantity Ingredient
1 quantity Puff pastry
extra flour, to dust
1 egg

For the filling

Quantity Ingredient
80g pecan nuts
50g soft dark brown sugar
200ml maple syrup
2 drops vanilla extract
1 egg
salt

Method

  1. Roll out the chilled pastry on a lightly floured surface to a 30cm square, 3mm thick. Cut in two, so that one rectangle is slightly wider than the other.
  2. Lightly roll out the larger rectangle so that it is also a little longer than the smaller one, and trim all the edges. Place the rectangles on 2 separate baking sheets lined with baking parchment, cover with cling film and chill in the fridge for 20 minutes. Meanwhile, heat the oven to 200°C.
  3. Beat the egg using a fork and pass through a sieve into a small bowl. Take the smaller chilled pastry rectangle from the fridge, prick it all over with a fork, then brush with some of the beaten egg. Bake in the top third of the oven for 15 minutes, until starting to take on colour but not fully cooked through. Remove from the oven and set aside.
  4. Take the other pastry rectangle from the fridge, lightly dust with flour and gently fold it over in half lengthways, making sure the sides don’t stick together. Using a sharp knife, cut parallel lines about 1cm apart through the folded side of the pastry, at right angles to the edges, stopping 1.5cm from the open edge. Unfold the pastry and chill in the fridge until ready to use.
  5. To make the filling, coarsely chop the pecans and place in a bowl. Add the sugar, 60ml of the maple syrup, the vanilla extract and a pinch of salt. Beat the egg with a fork, add to the nut mixture and stir well to combine.
  6. To assemble the jalousie, brush a 1.5cm border of beaten egg all the way around the edge of the cooked base. Spoon the pecan mixture evenly onto the pastry, leaving the border clear. Place the larger, jalousie-pattern pastry over the pecan mixture, line up the borders on the top and bottom pastries and lightly press to seal together. If necessary, tuck the upper edges under the bottom layer of pastry or simply trim the edges, using a large chef’s knife.
  7. Brush the top of the pastry with the remaining beaten egg, making sure the egg doesn't seep into the slits in the pastry. Bake in the top third of the oven for 25–30 minutes until the pastry is cooked through and golden.
  8. Remove the jalousie from the oven and, while still hot, pour over the remaining maple syrup and allow to soak in through the gaps in the ‘shutters’. Cut into slices and serve warm with a generous scoop of vanilla ice cream.
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