Yield: Yields one 6x14-inch pastry
For this pastry, the fruit filling shouldn’t be very juicy or the bottom crust will become soggy. The solution is to precook the apples and reduce their juices. The filling can be made and stored in a covered container in the refrigerator for up to two days.
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Make Ahead Tips
The jalousie is best served the day it’s made, but it will keep, wrapped well in aluminum foil, for three days. You can reheat it in a 325°F oven for 5 minutes before serving.
This and the berry jalousie are go-to desserts for me. Everyone except my husband is so impressed; hubby is too, but only in as much as he thinks my work in the kitchen is magic.I've made puff pastry, but now I just buy best quality rolled pre-made (not PF!) and use that. The only thing I've ever had an issue with is the tender pastry stretching too much going from the pastry board to the baking sheet. To combat that, I simply don't roll it quite to full size.In regards to questions about why Granny Smith apples are called for so often, the fact is that it is a variety widely available throughout the country many months of the year. It's not my favorite apple by any means, and I prefer a good Pippin or Winesap by a mile. I live in an apple growing area, so we have many options available through the late summer into early winter (Pippin, Pink Lady, Golden Delicious, Jonagold, Winesap, Braeburn, and more). If what's on hand is a sweeter apple, I use less sugar. If Granny Smith is the only fresh baking apple, then I use that. In any case, calling for Granny Smith as a tart baking apple that keeps its shape is likely as I mentioned above: Everyone can get it.
Made this tonight with farm fresh Ida Red apples and my family (who have tried everything apple) exclaimed that this was fantastic! My daughters are growing up to be "fine cooking" fans. Please keep up the recipe excellence!
Well, I barely got to taste any of it, but apparently it was really good because it disappeared lightning fast at the party I took it to and I got a least a dozen compliments on it! =)
I've made this twice now, both got rave reviews. it is easy and does come out looking like the picture every time! I followed another reviewer's suggestion to hold apples in lemon water until ready and that works perfectly every time (so thank you!). my only other tip would be to keep slices fairly thick. the first time, I sliced them too thin and they really shrank when I browned them. slightly more than 1/4 inch, maybe not as much as 1/2 inch is perfect...
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