Yield: Yields one 6x14-inch jalousie pastry.
This flaky pastry is impressive-looking, with its slatted top, but store-bought puff pastry makes it simple to pull together. To keep the filling from being overly juicy (which would sog out the bottom crust), the berries are cooked to release their juices, which are then thickened with cornstarch.
Make Ahead Tips
You can refrigerate the filling in a covered container for 2 days before using. The jalousie is best the day it’s made, but it will keep, wrapped well in aluminum foil, for 3 days. You can reheat it in a 325°F oven for 5 minutes before serving.
Okay, let's me honest. As much as we love making the special dishes that WOW our friends and families, sometimes that means hours in the kitchen to create beautiful food.And then there are goodies like this. Whenever I make this, I get rave reviews and the "Oh, you must have slaved over the oven on this." Well, who am I to burst their food bubbles? Along with my own cheesecake, this and the Brown Butter version are summer (berry) and winter (apple or pear) go-to, "Ack! I need to make a company dessert!" items.I throw in whatever berries we have on hand, usually fresh because I tend to make this in season. This last time, I added a handful of fresh sweet cherries. Delicious and so easy.
I made this last night to take to a picnic. Since we had our own fresh strawberries, I substituted the fresh for the mixed frozen berries. I did add an extra tsp. of cream of tarter to make sure the juice was thickened. I used the frozen Trader Joe's Puff Pastry with butter. I anticipated that the juice would leak out and be a mess, but it turned out beautifully. It looked georgeous and tasted delicious.
Delicious! I've made several times. *please note it's found in Volume 83, not 84 as posted.
This got rave reviews at a suppper club I made it for. Using the turbinado sugar on top rather than real sugar makes a big difference.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.