Monday, March 21, 2016

Jalousie Anyone?

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 
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.
Frozen berries.
Cook fruit.
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.



  1. Mixed Berry Jalousie looks amazing! Thank you for the recipe. I am looking forward to reading The Diva Serves High Tea.

  2. Thanks, Jen. I hope you'll like The Diva Serves High Tea!

  3. Yummy, yummy--and love the fruits. (Did I mention it's snowing here?) And bless Pepperidge Farm for their puff pastry dough.

  4. Hand me one of those jalousies -- careful, through the screen -- yes -- got it!


  5. Hmm. We set up this new pop-up window for comments, but it's harder to leave individual comments.

    Sheila, we were supposed to get snow. Instead, it's a beautiful sunny day but verrrry cold.

    Libby, I think this would even be good in a warm climate. Just top with ice cream!

    Leslie, I think it might have smushed a little bit in transit. Hope you liked it! ; )

  6. Replies
    1. Are you, Hank and Hallie having your Seascape Escape this year? It is listed on Guppy website on editors list!

  7. Roberta, while it does have a few steps, it's not as complicated as it seems.

  8. We had a local bakery, the owners (two sisters) were Belgian, and they made the best Jalousie!!! When the sisters decided to retire, no one from the family wanted to continue on and it closed. It was the most wonderful bakery, we were crushed. You did a wonderful job, it looks lovely.

  9. What a yummy recipe! I am almost undone by it. This form seems fine too (although not tasty).



  10. I like the new popup window, almost but not quite as much as your recipe, Krista! Must try that yummy looking dessert as soon as I get more fruit and puff pastry. Before this, the only jalousies I knew of were windows, like the ones my MIL had on one entire wall of their den for many decades. Hubby & I had to clean those jalousies every spring, so making these has GOT to be easier! ;)

    Can't wait to read the latest Diva adventures!

  11. I made this for Easter Brunch, and it was as yummy and easy as pretty! Thanks, Krista!

  12. Not this coming fall Beth, but maybe in 2017. Watch Facebook and we will keep you posted. thanks for asking!