A Jalousie aux Pommes is a simple and sweet French pastry made with vanilla crème pâtissière, apples, cinnamon and puff pastry. The pastry is cut into a jalousie (a window with slats) and filled with crème pâtissière and fruit, sprinkled with sugar and cinnamon then baked to golden perfection. This delicious dessert can be made with any seasonal fruit (strawberries, raspberries, peaches, rhubarb) and the crème pâtissière filling can be flavoured as you please (vanilla, coffee, almond, cocoa).
I recently learned how to make this dessert as part of a French Dinner Party cooking course offered by The Kitchen in the Castle cookery school. After making a delicious Jalousie aux Pommes on the course, I attempted to replicate the dessert at home. When you have a professional assisting you in the baking process, it’s guaranteed you will have perfect results so I was keen to try it on my own in my own kitchen to see how I would fare. I made 4 delicious and tempting jalousies. I found them very simple to make and just as sweet as what we made in the cookery school. The only main difference I found was that the crème pâtissière we made on the course was far superior, mainly due to the use of a vanilla pod for flavour rather than the good quality vanilla essence that I had on hand.
Here is the recipe for Jalousie aux Pommes that I received from the cookery school with a few little notes of my own.
500ml milk, 4 tbsp caster sugar, 25g butter, 1 tsp vanilla extract (or 1 vanilla pod), 1 egg, 3 egg yolks, 4 tbsp corn flour, 500g puff pastry, 2 large apples, cinnamon and caster sugar for dusting.
1. Preheat the oven to 180 degrees.
2. Make the crème pâtissière by heating the milk, sugar, butter and vanilla in a saucepan over a low heat. Once the sugar has dissolved, remove the pan from the heat.
3. Whisk the egg with 2 of the egg yolks in a bowl. Next, whisk in the corn flour until smooth.
4. Slowly add the warm milk mixture to the egg/corn flour mixture then return to the saucepan and cook over a low heat, stirring continuously for approximately 4 to 5 minutes or until the mixture is thick enough to coat the back of a spoon.
5. Transfer the crème pâtissière to a bowl and cover the surface with greaseproof paper to prevent a skin from forming. Set aside to cool.
6. Roll the pastry out onto a floured surface and cut it into the desired number of rectangles. I used a package of frozen puff pastry with two sheets. Once thawed I rolled out each sheet and cut each sheet in two, giving me 4 rectangles to work with, resulting in 4 jalousies.
7. Cut the slats into one half of each pastry rectangle using a sharp knife, leaving 0.5cm between each slat and 2cm around the border. I used a pastry board to measure when cutting the slats into my pastry.
8. Place the pastry on to the baking sheet and assemble by spreading the cold crème pâtissière on to the other half (with no slats) of each rectangle leaving a 2cm border all the way round. Place the sliced apples on top of the crème pâtissière, sprinkle with sugar and cinnamon then brush the pastry border with the remaining egg yolk.
9. Fold the slatted pastry over top of the filling, pressing down on the edges of the pastry to seal. Trim the pastry as needed then using a fork or a knife create a fancy edge/border around each pastry. Brush any remaining egg yolk on top then sprinkle with sugar and cinnamon.
10. Bake in the oven for 15 to 20 minutes or until the pastry is risen and golden-brown. To serve, slice each rectangle on the diagonal and place on a serving plate with whipped cream and/or any remaining crème pâtissière.