If you still have a jar of mincemeat lurking in your cupboard from the festive season, then this Jalousie from Liz Crow aka Lizzie Baking Bird will be just the job!
For those of us who need a bit more of a hint about what a Jalousie is – who better to ask than the baking bird herself.
Lizzie says: “I cannot bear to see good food go to waste and with rising costs, it feels more important than ever not to throw away anything that can be eaten. With a 3/4 jar of mincemeat and a slightly wrinkly cooking apple that needs using up, I’m thinking pud. Very similar to a turnover and a strudel, a Jalousie is a French pastry with a sweet filling”.
Lizzie continues: “Buy a piece of puff pastry and you can make this dessert very cheaply. If you don’t want to use an egg or icing sugar you can just as easily seal the pastry and brush the top with milk then sprinkle with granulated sugar. This is a cracking super quick recipe that will feed 6 – 8 people”.
375g ready rolled puff pastry
15g butter (optional)
1 large cooking apple
25g icing sugar
Remove the packaging from the pastry and leave it out of the fridge for 5 – 10 minutes.
Peel, core and slice the apple. Melt the butter.
Unroll the pastry and lay it out flat with the short edge at the top. Brush the pastry with the butter leaving a 2cm border all the way round.
On the right hand side of the pastry spread the mincemeat keeping a clear edge. Lay the slices of apple over the top in two rows covering the full length.
Glaze the pastry edges with beaten egg. On the left hand side of the pastry make horizontal slashes so that when you fold the pastry over the filling these are on the top.
Crimp the edges to ensure that the filling is sealed in.
Put the jalousie in the fridge (on a baking tray lined with parchment) for 30 minutes.
Pop the oven on at Gas 6/ 200C. Glaze the top with beaten egg and sprinkle with sifted icing sugar and place in the oven for 30 minutes. Remove from the oven when crisp and golden and the pastry is cooked through.
Allow the jalousie to cool for 15 minutes before serving warm with custard or cream. Enjoy!