Apple and Raisin Jalousie .... something we cannot resist!
For us, apple is a queen for this season. There are many kinds of apple available in the supermarket. I have tried almost all of them but "Pink Lady" is still my favourite. For making the dessert, I prefer the one that so pity I cannot remember the name, the taste is sweet and sour.
I told myself that next time I go to this fruit stall; I will make a note for its name.
I made it at noon but we did not have any left for our dinner dessert! It’s hard to believe that but it’s happened to us!
I used the recipe from "Baking Bible” and I just changed only one ingredient to suit us.
For the rough puff pastry
225 g. plain flour
a pinch of salt
140 pliable butter cut into small cubes
6-9 tbs (85-140 ml)ice-cold water
For the filling
225 g. apples
30 g. unsalted butter
55 g. light brown sugar
squeeze of lemon juice
1 tbs rum ( I used this one instead of brandy)
55 g. raisins
For the rough puff pastry
1. Sift the flour with the salt into a large bowl. Using a table knife, toss he butter cubes with the flour.
2. Sprinkle 6 tbs of water over the flour and stir quickly with a table knife so the paste clumps together.
3. Using your fingertips to gather the lumps together, leaving any dry mixture in the bottom of the bowl.
4. If necessary, you can add water over any remaining dry flour to make it into a soft but not sticky paste.
5. Knead the paste lightly once or twice to bring it together into a smooth, even-texture paste.
6. Form the paste into a rectangle 2 cm. thick and wrap it in clingfilm or greaseproof paper. Chill for at least 10 minutes.
7. The butter must not be allowed to become hard or it will tear the paste when it is rolled out.
8. Give the paste a total of 4 rolls. (as before photo) If the paste still looks streaky after 4 rolls and folds it can have one more before being used. Allow the pastry to relax at least 10 minutes before using.
For the filling and finishing
1. Heat the oven to 220° C or 425° F
2. Roll the pastry ito 2 thin rectangles. One is around 13 x 20 cm. and the other should be 17 x 25 cm. Prick the smaller all over with a fork. Chill until firm.
3. Make a filling , Peel and core the apples and cut into large chunks. Melt the butter with sugar and allow to caramelize then add stir in the apples and lemon juice.
4. Cover with the lid and cook until the apples are tender but not mushy. Stir in rum and allow to cool. Stir in the raisins.
5. Bake the smaller piece of pastry until brown and crip. Remove from the oven and turn over the baking sheet and allow to cool.
6. Spread the filling all over it.
7. Lay the larger pastry on a board. Dust it lightly with flour so nothing sticks and fold it in half lengthways.
8. Using a sharp knife, but through the folded side of the pastry in parallel lines, at right angels to the edge. (it like when you were cutting between the teeth of a comb)
9. Leave an uncut margin about 2.5 cm. wide, all round the other edges, so when you open up the pastry you will have a solid border.
10. Lay the cut pastry on top of the pastry covered with the filling and tuck the edges. Brush the top layer carefully all over with milk. Sprinkle with sugar.
11. Bake for about 20 minutes or until well-browned. Save warm or cold.
Hope you enjoy. ^O^