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.
generous pinch cinnamon
|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.|