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Recipe

Apple Brown-Butter Jalousie

Scott Phillips

Yield: Yields one 6x14-inch pastry

Servings: 8

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.

Ingredients

  • 1-1/4 to 1-1/2 lb. Granny Smith apples (about 3 medium), peeled, halved lengthwise, cored, and cut crosswise into 1/2-inch-thick slices
  • 1/4 cup packed light or dark brown sugar
  • 3 Tbs. granulated sugar
  • 1 tsp. fresh lemon juice
  • 3/4 tsp. ground cinnamon
  • 1/4 tsp. kosher salt
  • Pinch freshly grated or ground nutmeg
  • 3 Tbs. unsalted butter
  • 1 vanilla bean, split and seeds scraped out with the back of a knife (reserve the seeds)
  • 1 large egg
  • 1 sheet frozen packaged puff pastry (Pepperidge Farm brand), thawed overnight in the fridge or according to package instructions
  • Flour for rolling out the dough
  • 1 tsp. demerara, turbinado, or granulated sugar
  • Crème fraîche, lightly sweetened whipped cream, or vanilla ice cream for serving (optional)

Nutritional Information

      Nutritional Sample Size based on 8 servings
      Calories (kcal) : 250
      Fat Calories (kcal): 120
      Fat (g): 13
      Saturated Fat (g): 5
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 25
      Sodium (mg): 190
      Carbohydrates (g): 30
      Fiber (g): 1
      Protein (g): 3

Preparation

Make the filling:

  • In a large bowl, toss the apples with the brown sugar, granulated sugar, lemon juice, cinnamon, salt, and nutmeg.
  • In a 12-inch skillet, melt the butter over medium heat until the milk solids turn golden brown, 1 to 2 minutes. Remove from the heat, add the vanilla seeds, and stir. Carefully add the apple mixture to the skillet; with a heatproof rubber spatula, scrape all the sugar and spices from the bowl into the skillet. Stir the apples to coat them with the butter and then spread them in a fairly even layer. Return the pan to medium heat and cook, stirring gently with the spatula every few minutes (try not to break the apple slices), until the apples are tender but not mushy (taste one) and still hold their shape, and the juices have cooked down to a fairly thick, brown, bubbling syrup, 10 to 13 minutes. Scrape the apples into a wide shallow dish or onto a baking sheet to cool completely before assembling the jalousie.

Assemble the jalousie:

  • Line a large rimmed baking sheet with parchment. In a small bowl, make an egg wash by beating the egg with 1 Tbs. water until well combined.
  • Unfold the puff pastry dough on a floured surface, and gently pinch together any seams that have split. With a floured rolling pin, roll the dough into a 12×14-inch rectangle. With a sharp knife, cut the rectangle in half lengthwise to form two 6×14-inch rectangles. Use a long spatula to help you move one of the dough rectangles onto the parchment-lined baking sheet.

  • Use a pastry brush to brush a 1-inch border of egg wash around the perimeter of the dough. (Save the remaining egg wash.) Arrange the fruit in a 4-inch-wide strip down the length of the dough. (I like to shingle the apple slices in a thick herringbone pattern down the length of the dough; you may need to make a double layer of apples.) Some syrupy apple juices will likely remain in the dish; spoon 2 to 3 Tbs. over the apples. If some of the liquid seeps onto the egg-washed border, don’t worry about it.
  • Lightly dust the remaining piece of puff pastry with flour and then gently fold it in half lengthwise; don’t crease the fold. Using a sharp knife, cut 1-1/2-inch-long slashes at 1-inch intervals along the folded side of the dough; leave at least a 1-inch border on the remaining three sides. Do not unfold the dough. Using a long spatula, gently lift the folded strip and position it over the fruit-filled dough rectangle, matching up the straight edges.

    Slash along the folded side.

  • Gently unfold the top piece of dough and stretch it over the filling, matching the straight edges all the way around the perimeter of the dough. Press the edges gently with your fingertips to seal the dough, and then, with a fork, very gently crimp the edges of the dough all the way around the pastry.

    Unfold the dough over the filling.

Bake the jalousie:

  • Chill the assembled jalousie for 15 to 20 minutes. Meanwhile, position a rack in the lower third of the oven and heat the oven to 400°F.
  • Right before baking, brush the top of the jalousie with a very light coating of the remaining egg wash (you won’t need it all) and sprinkle with the demerara, turbinado, or granulated sugar.
  • Bake for 15 minutes and then rotate the baking sheet. Continue baking until the pastry is puffed, deep golden brown on top, and light golden brown on the bottom—use a spatula to gently lift the jalousie so you can peek underneath—another 10 to 15 minutes. Immediately transfer the jalousie from the baking sheet to a wire rack to cool for at least 45 minutes. (Instead of trying to move the hot jalousie with a spatula, lift the parchment to move the jalousie to the rack and then carefully slide the paper out from under the pastry.)
  • Serve the jalousie slightly warm with crème fraîche, lightly sweetened whipped cream, or vanilla ice cream, if you like.

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.

Reviews

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Reviews

  • boober | 01/27/2016

    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.

  • LArcher | 10/19/2012

    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!

  • User avater
    capsaiCyn | 08/19/2012

    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! =)

  • shaunnieb | 06/05/2012

    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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