Puff Jalousie
Jus-Rol Frozen Puff pastry Sheets are perfect for making this recipe as they are already rolled into two perfect rectangles. If using Jus-Rol Puff pastry in a block form, allow to defrost, cut in half and roll each half to identical sized rectangles.
Step One
Unroll one thawed pastry sheet and lie on a lined baking sheet, then scatter the chosen filling, allowing a good 2.5cm/1" border all around.
Step Two
Unroll second pastry sheet still on its film and fold in half along its length.
Step Three
With a sharp knife make cuts along the folded edge towards the opposite side but leaving a border of 2.5cm/1" as above.
Step Four
Brush border of base pastry with beaten egg.
Step Five
Carefully lift folded, cut pastry sheet and lay it over one half of the base pastry.
Step Six
Open out the sheet to cover the base.
Step Seven
Press edges firmly together and with a sharp knife trim off all sides to give a clean cut edge.
Step Eight
Knock up edges by holding knife blade horizontally against the edges and tapping gently all the way round.
Step Nine
Flute edge by pressing your thumb firmly down on top of pastry border and drawing the back of a knife inwards against it.
Step Ten
Continue all the way round to flute entire edge, and then brush the top with beaten egg to glaze before baking.