Apple and blueberry jalousie

What does the word 'jalousie' mean?

Jalousie is a French pastry that combines elements normally associated with both a turnover and a strudel. Infused with a sweet filling in the middle, jalousies are made with basic pastry dough baked into a crust that is light and fluffy. The filling is normally made with fresh fruits baked to release the natural juices. Sugar is added to help form a thick syrup with the fruit. Although the pastry dough can be made from scratch, it's quite possible to make jalousie using the same type of frozen pasty dough used to make turnovers and strudels.

As is true with most French pastries, there's an art to making jalousie. Much of the focus is on the preparation of the dough. Once the dough is kneaded and rolled out, rectangles roughly 10 to 12 inches wide and 12 to 14 inches long should be cut and trimmed. Two rectangles are required to make a jalousie. The first rectangle is placed flat on a baking sheet. Next, the filling is spread in a thick layer on the bottom rectangle.

Apple and blueberry jalousie

Running out of ideas for dessert? Keep puff pastry in the freezer for this quick, easy and delicious apple and blueberry pastry.

Serves 8

Preparation time: 30 minutes | cooking time: 25 minutes | Difficulty: Easy


  • 400g can pie apple, drained
  • 125g fresh blueberries
  • ½ teaspoon ground cinnamon
  • 2½ tablespoons caster sugar
  • 2 sheets frozen ready-rolled puff pastry, halved
  • 2 tablespoons almond meal (ground almonds)
  • 1 egg, lightly beaten
  • Icing sugar mixture and whipped cream, to serve


Step 1

  • Preheat oven to 200°C/180°C fan-forced
  • Line a large baking tray with baking paper
  • Combine apple, blueberries, cinnamon and 2 tablespoons sugar in a bowl

Step 2

  • Place 2 pastry pieces 5cm apart on prepared tray
  • Sprinkle each with half the almond meal, allowing a 1.5cm border around edges
  • Divide apple mixture between pastry pieces

Step 3

  • Roll out 1 remaining pastry piece until 1cm longer on all sides
  • Carefully fold in half lengthways
  • Using a small sharp knife, cut 6cm-long slits along folded edge, 1.5cm apart
  • Unfold pastry
  • Place over 1 pastry piece
  • Press edges to seal
  • Brush with egg
  • Sprinkle with half the remaining sugar
  • Repeat with remaining pastry piece, egg and remaining sugar

Step 4

  • Bake for 20 to 25 minutes or until golden and puffed
  • Dust with icing sugar
  • Serve with cream

Sofia's tip

  • Use your favourite fruit combination − my daughter-in-law highly recommends stewed pears with blueberries

Recipe and image source

Recipe: Super Food Ideas − March 2010 | Claire Brookman
Image: Ben Dearnley