Apricot and Almond Jalousie

Consider making an Apricot and Almond Jalousie the next time you want to impress but need a quick dessert.

Jalousie means "shutter" in French and that's why the slats in this dessert's puff pastry topping resemble the shutters outside a window.

This dessert comes together really fast. All you need is ready-made puff pastry (Look for it in the freezer section of your grocery store. It's usually next to the phyllo dough), some apricot preserves, sugar, sliced almonds and a little beaten egg. Oh, and some whipped cream isn't necessary but a nice accompaniment.

You could also change the recipe easily by using other flavors of preserves. Cherry and almond go very well together.

Don't you love it when the results make something look more difficult than it is —

C'est magnifique!

Apricot and Almond Jalousie
(Serves 4)
1/2 pound ready-made puff pastry, thawed (follow directions on package)
6 tablespoons apricot preserves
2 tablespoons sugar
2 tablespoons sliced almonds
1 egg, beaten
Whipped cream to serve (optional)

Preheat the oven to 425 degrees F. Roll out the pastry on a lightly floured board and cut into a 12-inch square. Cut in half to make two rectangles.

Place one piece of pastry on a wetted baking sheet and brush all around the edges with the beaten egg. Spread over the apricot preserves.

Fold the remaining rectangle in half lengthwise and cut about eight diagonal slits from the center fold to within about 1/2 inch of the edge all the way along.

Unfold the pastry and place it on top of the preserve-covered pastry on the baking sheet, matching each edge carefully to the base. Press the pastry edges together and using your fingers crimp them.

Brush the pastry top with a little water and sprinkle evenly with the sugar and sliced almonds.

Bake for 25 to 30 minutes until risen and golden brown.

Remove the jalousie from the oven and cool on a wire rack. Serve with whipped cream.