Simple Apricot And Almond Jalousie Food

APRICOT AND ALMOND JALOUSIE (JALOUSIE AUX AMANDES EL A L'ABRICO

Steps:

• Preheat the oven to 425. Roll out the dough out on a lightly floured surface to a 12" square. Cut in half to form two rectangles.
• Place one half on a baking sheet that you have sprayed with water. (yes, water). Brush all around the edges with beaten egg. Brush with the apricot preserves.
• Fold the remaining piece of dough in half lengthwise and cut eight evenly spaced diagonal slits from the center fold to about 1/2 " of the outer edge.
• Unfold and place on top of the preserve topped one, matching edges carefully. Press edges together well,scallop with the tip of a small knife.
• Brush the slashed pastry top with water and sprinkle with sliced almonds. Bake for 20-25 minutes, until well risen and golden brown.
• Cool on a rack, cut into fourths and serve with creme fraiche or yougurt, if desired.

SIMPLE APRICOT AND ALMOND JALOUSIE

Steps:

• Preheat oven to 425.
• Roll out the pastry on a lightly floured surface and cut into a 12 inch square. Cut in half to make two rectangles.
• Place one piece of pastry on a wetted baking sheet and brush all around the edges with beaten egg. Spread over the apricot preserves.
• Fold the remaining rectangle in half lengthwise and cut about eight diagonal slits from the center fold to within 1/2 inch from the edge.
• Unfold the pastry and lay it on top of the preserve-covered pastry on the baking sheet. Press the pastry edges together well to seal.
• Brush the slashed pastry with water and sprinkle over the sugar and flaked almonds.
• Bake for 25-30 minutes, until well risen and golden brown. Serve sliced with cream or yogurt.

ONE-HOUR APRICOT AND ALMOND GALETTE

Steps:

• Place a rack in middle of oven; preheat to 425°F. Pulse almonds and 1/3 cup sugar in a food processor until very finely ground. Add egg and pulse to combine. Add butter, almond extract (if using), vanilla extract, salt, and 1 Tbsp. flour; pulse until almond cream is smooth.
• Roll out pastry on a lightly floured surface just to smooth out any creases.
• If you're using a package of pastry that has 2 sheets, stack and roll out to a 1/4"-1/8"-thick rectangle.
• If your package contains a single 16x10" sheet of puff pastry, halve it crosswise and roll out one half on a lightly floured surface until rectangle is 1/4"-1/8" thick; save remaining half for another use. Transfer to a parchment-lined baking sheet. Fold over edges of pastry to make a 1/2" border around all sides. Prick surface all over with a fork (this keeps the pastry from rising too much when baked and helps it cook through). Spread almond cream over pastry, staying inside borders. (Chill dough in the freezer for a few minutes if it becomes too soft to work with.) Set apricots, cut sides up, on top of almond cream. Sprinkle lightly with sugar.
• Bake galette until pastry is golden brown and puffed, 15-20 minutes. Reduce oven temperature to 325°F and continue to bake until pastry is deep golden brown and cooked through and apricots are softened and browned in spots, 15-20 minutes longer.
• Do Ahead:
• Almond cream can be made 3 days ahead. Cover and chill.