I admit that I had to look up jalousie to be sure I knew what it meant. It's a blind or shutter made of a row of angled slats. So, the slats aren't exactly angled here but Fine Cooking calls this a Mixed Berry Jalousie, and that's as good a name as any since it has little windows.
There were several things about this recipe that drew me to it, aside from the fact that it looked fabulous. The thing I like the best is that the big ingredients might be in your freezer. They were in mine! I didn't have to go from store to store looking for fresh berries. Nor did I have to make the dough. Pepperidge Farm or other store bought puff pastry does the trick here, which is an enormous time saver.
I also like the fact that you can make the filling ahead of time. Not a bad idea because after it cooks it has to cool. So if you're having company, you could make the filling in advance.
They do say that it's best the day it's made, which is true for most puff pastry recipes. But that didn't stop us from enjoying it the next day as well.
Be sure to taste the fruit. I found that it definitely needed more sugar. Berries vary widely in sweetness, so don't forget to try it when it's cooked. If they're too sweet, add more lemon. If they're too sour, add more sugar.
I whipped a little cream to go with it, but vanilla ice cream would undoubtedly be fabulous. It also stands on its own just fine.
Mixed Berry Jalousie
from Fine Cooking
14 ounces of frozen mixed berries (a mix of blueberries, raspberries, strawberries, and blackberries)
1/4 cup granulated sugar or more to taste
1 tsp. fresh lemon juice or more to taste
generous pinch cinnamon
generous pinch cinnamon
pinch of salt
1 1/2 tablespoons cornstarch
3 tablespoons water
1 large egg
1 tablespoon water
1 sheet frozen packaged puff pastry
flour for rolling out the dough
1 teaspoon granulated sugar
Sweetened whipped cream or vanilla ice cream for serving (optional)
Place berries, sugar, lemon, cinnamon, and salt in a heavy pot and cook over medium high until the berries release liquid and start to bubble. Reduce to a simmer and cook, stirring occasionally 7 - 9 minutes. Remove from heat.
Scoop out the berries and set them aside in a heat proof bowl. Mix the cornstarch in 3 tablespoons water until dissolved and whisk into the juices in the bowl. Over medium high, bring to a boil and stir with a wooden spoon for two minutes. You may need to reduce the heat a bit so it won't burn. It should be very thick.
Pour it over the berries and mix gently. Taste and adjust sugar or lemon as needed. Set aside to cool. Once cool, it can be refrigerated up to two days.
Thaw the puff pastry according to directions. Line a rimmed baking sheet with parchment paper. Whisk the egg with 1 tablespoon water for the egg wash. Preheat oven to 400.
Lightly dust your work surface with flour. Unfold and patch any holes in the pastry dough. Lightly dust with flour as needed. Roll the dough into a 12 x 14 rectangle. Cut in half so you have two 6 x 14 pieces.
Place one piece on the parchment paper and paint a 1-inch border around the edge with egg wash. (Note: the recipe suggests using a long spatula to move the dough but I found it easier to loosely roll the dough on my rolling pin.)
Lightly dust the the other piece with flour and gently fold lengthwise, but don't crease (because you will open it again). Cut 1 1/2 inch slashes 1-inch apart on the fold.
Fill the area inside the egg wash border with the fruit. Hint: if you have large fruit like whole strawberries, move them toward the center. If you get a little fruit on the edge, don't worry about it. Gently move the slashed pastry on top and unfold. Press gently around the edges, then crimp with the tines of a fork.
Brush the top with egg wash. (You will not need all of it) Sprinkle with sugar. Bake 15 minutes. Turn baking sheet and bake 10-15 minutes more, lifting bottom with a spatula to check for doneness. Use the edges of the parchment paper as handles to lift the jalousie to a cooling rack. Gently pull the parchment paper out from underneath.
Cool at least 45 minutes. Slice and serve with whipped cream or ice cream.
Sweetened Whipped Cream
1 cup heavy cream
1/3 cup powdered sugar
1 teaspoon vanilla
Beat the cream until it begins to take shape. Add the powdered sugar and vanilla and beat until it holds soft peaks.
|Remove berries and mix juices with cornstarch.|
|Mix berries with cornstarch mixture.|
|Thaw puff pastry.|
|Unfold, roll out, and cut in half.|
|Paint one piece with an egg wash border.|
|Gently fold (don't crease) and cut slats.|
|Add the fruit and top with the slatted piece.|
|Brush with more egg wash and sprinkle with sugar.|