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Strawberry Rhubarb Jalousie





13-3/4 oz. puff pastry block, ready-made frozen and thawed
1 frangipane recipe (almond cream)(recipe below)
1 cup strawberries cut into quarters
1 cup chopped rhubarb
1/4 cup sugar
1 tsp. cinnamon
1 egg for egg wash
Icing sugar for dusting


1/4 cup room temperature unsalted butter
1 cup sugar
3 eggs
1/2 cup all-purpose flour
1-1/2 cup ground almonds



Cream butter and sugar together until light and fluffy.

Add eggs one at a time, beating in eggs completely after each addition.

Add flour and almonds and mix until combined well.

Set aside until ready to use.


Roll out pastry into a 15 x 9-inch rectangle. Set aside.

Combine strawberries, rhubarb, sugar and cinnamon in a bowl and mix. Set aside.

Spoon frangipane into the centre of the pastry lengthwise, creating a long line of cream down the middle.

Gently place mixed fruit on top of the cream.

Make incisions on either side of the pastry, 2 inches from the outside on a diagonal towards the outskirt of the pastry, creating a fringe on the left and right side of the pastry.

Egg wash the pastry on either side of the cream and fruit to create a glue for the pastry to stick to.

Fold over the fringe of pastry over the centre filling, pressing the end of the fringe into the egg wash and allowing it to stick.

Continue this process going from right to left like braiding.

Seal each end by folding over the excess pastry and pressing it with a fork.

Brush the whole jalousie with egg wash and bake in a 350 degree Fahrenheit oven for approximately 15 to 20 minutes until golden in colour.

Allow to cool. Dust with icing sugar and serve.

Chef Caesar Guinto

Author's Comments

Bite into a fruity p√Ętisserie that is one part streusel and one part turnover.

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