Almond-Raspberry Jalousie a delicious treat

September 16, 2009|By ELLEN FOLKMAN / St. Petersburg Times

Charlotte Hartwell of St. Petersburg, Fla., is looking for recipes using almond paste.

Lyn Wood, also of St. Petersburg, offers an Almond-Raspberry Jalousie recipe. This is an impressive dessert made with few ingredients, though there are some challenges.

It's hard to work puff pastry sheets into a perfect or even near-perfect rectangle. But don't let that deter you from making this dish. I use puff pastry a lot and ended up with a larger top piece than bottom piece, so I just folded the top under to seal in the preserves.

The original recipe said to cut the top with slits 1/2-inch apart, but I think a better result will be achieved with a 1-inch margin, which is reflected in the accompanying recipe. Having never worked with almond paste before, I found it easier than I expected. It has a strong flavor, so get it as thin as possible without breaking it.

One last tip: It is easier to use an offset spatula to spread the preserves.

ALMOND-RASPBERRY JALOUSIE

1 sheet puff pastry (from a 17.25-ounce package), thawed
1 (7-ounce) roll almond paste
1/3 cup raspberry preserves or jelly
Confectioners' sugar for dusting, optional

Preheat oven to 375 degrees. Lightly dust work surface and rolling pin with flour. Roll out pastry to a 12- by 9-inch rectangle. Cut in half lengthwise. Transfer 1 strip to a baking sheet.

Remove wrapper from almond paste and microwave to soften, about 15 seconds. Roll out between plastic wrap to an 11- by 3-1/2-inch rectangle. Remove wrap, place almond paste on center of pastry strip on baking sheet. Spread preserves over almond paste.

Fold second pastry strip in half lengthwise. Cut slits through fold at 1-inch intervals to 1/2 inch from edge. Unfold. Moisten edges of strip on baking sheet with water. Top with slit strip; gently press edges to seal.

Bake 20 to 25 minutes or until pastry is golden and puffed. Cool 5 minutes before removing to a wire rack to cool completely. Before cutting, dust with confectioners' sugar, if desired.

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