Best 3 Apple Jalousie Recipes

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Indulge in the delectable Apple Jalousie, a delightful pastry that combines the sweet crunch of apples with the flaky layers of puff pastry. This classic French dessert, also known as "apple turnover" or "apple strudel", features tender apples enveloped in a golden-brown crust, creating a harmonious blend of flavors and textures. Prepare to embark on a culinary journey with our diverse collection of Apple Jalousie recipes, ranging from traditional to contemporary variations. Discover the art of crafting this exquisite treat, whether you prefer a simple yet elegant presentation or a more intricate design. With step-by-step instructions and helpful tips, we'll guide you through the process of creating this timeless dessert that's perfect for any occasion.

Let's cook with our recipes!

QUINCE, APPLE, AND ALMOND JALOUSIE



Quince, Apple, and Almond Jalousie image

Categories     Fruit     Dessert     Bake     Apple     Quince     Almond     Winter     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 11

1/2 cup sliced almonds
2 medium quinces (about 1 pound total)
2 1/2 cups water
1 cup sugar
2 Golden Delicious apples
1/8 teaspoon almond extract
1 large egg
2 teaspoons water
Frozen Butter Pastry Dough
2 tablespoons sugar
Accompaniment: whipped cream

Steps:

  • Preheat oven to 350°F.
  • On a baking sheet in middle of oven toast almonds in one layer until golden, about 10 minutes. Peel, quarter, and core quinces. Cut each quarter lengthwise into 5 slices. In a 3-quart heavy saucepan bring water and sugar to a boil, stirring until sugar is dissolved. Add quince and simmer, covered, 2 1/4 hours.
  • When mixture has been simmering 2 hours, peel, quarter, and core apples. Cut each quarter lengthwise into 1/4-inch-thick wedges. Stir apples into quince mixture and simmer, covered, until apples are crisp-tender, about 10 minutes. Remove pan from heat and stir in almonds and extract. Cool filling. (Filling may be made 3 days ahead and chilled, covered.)
  • Assemble jalousie:
  • In a large sieve set over a bowl drain quince filling, reserving syrup. Transfer quince to a bowl and stir in 3 tablespoons reserved syrup. Make an egg wash by lightly beating egg with 2 teaspoons water.
  • Halve dough and on a lightly floured surface roll out each half into a 12- by 8-inch rectangle (about 1/4 inch thick). Transfer 1 pastry rectangle to a floured large baking sheet and put quince filling lengthwise along center, forming a 9- by 5-inch mound. Brush pastry around filling with some egg wash. Carefully drape remaining pastry rectangle lengthwise over quince and seal edges by gently pressing together. With a sharp large knife trim edges of pastry. Crimp edges and make a decorative pattern of about 8 slits in pastry, exposing filling. Chill jalousie, loosely covered, 30 minutes.
  • Preheat oven to 425°F.
  • Brush jalousie evenly with some egg wash and sprinkle with sugar. Bake jalousie in middle of oven until deep golden, about 30 minutes, and transfer on pan to a rack to cool.
  • Serve jalousie warm or at room temperature with remaining reserved syrup and whipped cream.

APPLE JALOUSIE TART



Apple Jalousie Tart image

In French, "jalousie" means jealousy, but it's also the word for "shutters," which you'll clearly see as the decorative inspiration for this eye-catching tart made with store-bought puff pastry and vanilla-flecked baked apples.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 12

5 apples, such as Empire, McIntosh or Cortland, peeled, halved, cored, and cut into 8 wedges
3/4 cup sugar
1 vanilla bean, seeds scraped
3 tablespoons cognac
1 teaspoon finely grated lemon zest, plus 2 tablespoons fresh juice
1/4 teaspoon kosher salt
2 teaspoons unbleached all-purpose flour
2 tablespoons unsalted butter, cut into small cubes
1 sheet puff pastry, preferably all-butter, thawed if frozen
1 large egg, lightly beaten
Sugar, for sprinkling
Vanilla ice cream, for serving (optional)

Steps:

  • Filling: Preheat oven to 350 degrees. In a large bowl, toss together apples, sugar, vanilla seeds, cognac, lemon zest and juice, salt, and flour. Transfer to a 13-by-9-inch baking dish and dot with butter. Bake until apples are tender, about 40 minutes. Let cool completely.
  • Pastry: Increase oven temperature to 400 degrees. Roll out pastry to a 16 1/2-by-12 1/2-inch rectangle on a piece of parchment. Using the tip of a paring knife, lightly score pastry into thirds, being careful not to cut all the way through. Cut 3/4-inch-wide strips along the two outer thirds, reserving center third for the filling. Be careful not to cut into the scored lines. Transfer to a baking sheet (if pastry becomes too soft, freeze until firm).
  • Arrange filling evenly in center third of pastry. Freeze 20 minutes. Combine egg with 1 teaspoon water; lightly brush strips with egg wash. Alternating from one side to the other, fold strips evenly over filling in an overlapping pattern.
  • Transfer to a parchment-lined room-temperature baking sheet. Lightly brush top with egg wash and generously sprinkle with sugar. Bake 20 minutes, then reduce oven temperature to 350 degrees and bake 20 minutes more. Switch oven to broiler setting; broil until sugar is caramelized, 2 to 3 minutes (watch carefully to prevent burning). Let cool to room temperature. Slice and serve with vanilla ice cream, if desired.

APPLE JALOUSIE



APPLE JALOUSIE image

Categories     Cake     Dessert     Bake     Apple

Number Of Ingredients 11

2 tablespoons unsalted butter
2 Granny Smith apples (about 1 pound), peeled, cored and thinly sliced
1/4 cup packed light or dark-brown sugar
1/4 cup dried tart cherries, coarsely chopped or sweetened dried cranberries
1/2 teaspoon ground cinnamon
1 teaspoon cornstarch
1 tablespoon brandy or apple juice
1/3 cup chopped walnuts
1 17.3ounce sheet frozen puff pastry, thawed
1 egg white
1 tablespoon granulated sugar

Steps:

  • 1. Heat oven to 400 degrees F. Line a large baking sheet with nonstick foil. Set aside. 2. Melt butter in a 10-inch nonstick skillet over medium to medium-high heat. Add apple slices and saute for 5 minutes to brown slightly, stirring occasionally. 3. Stir in sugar, cherries and cinnamon. Reduce heat to medium-low and cook about 2 minutes until sugar is dissolved. Stir together cornstarch and brandy. Stir in cornstarch mixture and cook 1 minute until slightly thickened. Remove from heat and stir in walnuts. 4. Unfold pastry sheet. Cut in half lengthwise, parallel to the fold. Working quickly on a lightly floured surface, roll out one pastry half to a 12 x 5-inch rectangle. Transfer to prepared baking sheet. Spoon apple mixture over pastry, leaving a 1-inch border around all edges. 5. Brush edges with egg white. Roll out second half of the pastry to a 12-1/2 x 6-inch rectangle. Fold pastry in half along the length and then cut slits in dough, but not all the way through to edge. Transfer on top of filling, then unfold. Pinch together at edge. 6. Brush pastry with egg white and sprinkle with granulated sugar. Bake at 400 degrees F for 18 to 20 minutes. Cool slightly before slicing and serving.

Tips:

  • Use a variety of apples: Different apples have different flavors and textures, so using a mix will give your jalousie a complex flavor and texture.
  • Peel the apples thinly: This will help the apples to cook evenly and will also prevent the pastry from becoming too thick.
  • Slice the apples thinly: This will also help the apples to cook evenly.
  • Use a sharp knife: This will help you to get clean, even slices of apple.
  • Don't overcrowd the pan: When cooking the apples, don't overcrowd the pan or they will steam instead of sauté.
  • Cook the apples until they are tender: This will take about 5-7 minutes.
  • Let the apples cool before assembling the jalousie: This will help to prevent the pastry from becoming soggy.
  • Brush the pastry with egg wash before baking: This will help the pastry to brown and give it a shiny finish.
  • Bake the jalousie until the pastry is golden brown: This will take about 30-35 minutes.
  • Let the jalousie cool slightly before slicing and serving: This will help to prevent the filling from running out.

Conclusion:

Apple jalousie is a delicious and easy-to-make dessert that is perfect for any occasion. With its flaky pastry and sweet, tart filling, it is sure to be a hit with everyone. So next time you are looking for a special dessert, give apple jalousie a try. You won't be disappointed!

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