Pastries are wonderful, wonderful things. They’re flaky and buttery, and often filled with some combination of fruit and/or cheese.
The Raspberry Jalousies from Serious Eats are no exception to that rule. And, as an extra little bonus, they’re very easy to make.
I found this jalousies recipe because I was looking for something that used puff pastry. I had half of a store-bought box in my freezer, and I wanted to use it up. This Serious Eats recipe appealed to me because it looked like it could very easily be cut in half.
One of the aspects of this recipe I did have a bit of trouble with was whisking together the cream cheese, sugar and salt. I tried whisking the mixture, but all that happened was the cream cheese got stuck in the middle of my whisk. So, after a couple of attempts, I switched to spoon-mixing. I found that much easier, and ingredients were still distributed well.
After mixing the cream cheese, you roll out your puff pastry and cut the rectangles. Then smear the bottom half of each rectangle with cream cheese and top that with your fruit. I used strawberries instead of raspberries, and I think just about any other fruit could used with similar results.
Then, just fold the rest of each rectangle over the fruit and cream cheese, seal the edges, and cut a few slits in the top. Throw them all in the oven, wait about 20 minutes, and you’re good to go.
Now, mine didn’t come out nearly as pretty as the ones pictured in the Serious Eats recipe, but they did taste pretty darn good. I think, with a little practice, jalousies are something that I could very easily work into my regular baking.
Honestly, the only thing I’m still trying to determine with this recipe is whether these jalousies should be breakfast or dessert. I’ve tried them as each so far, and I still can’t make up my mind.
I think I’m going to say they’re both.
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