Juicy Jalousie!

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)
350g mincemeat
1 large cooking apple
1 egg
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!


Share This Post:

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on email

Other News & Updates

Our Sponsors

The work of Dorset Food and Drink is kindly supported and sponsored by a number of businesses based in the local area. You can find out more about their work by clicking on their logo.

Sign up for offers and news

We’ll never bombard you with emails – only great offers and news

© 2022 Dorset Food and Drink | All Rights Reserved | Website By MiHi

© 2022 Dorset Food and Drink.
All Rights Reserved. Website By MiHi