Apple Brown Butter Jalousie

I've always loved pastries like this.  I'd go to the grocery store and  drool over Entenmanns Danish thinking one of these days I'm gonna make one.  To Read More, Click On The recipe Title.
 It's one of those things you put on that ever growing list you keep of things you want to bake someday.  Fine Cooking helped me bump it up the list when I saw it was made with frozen puff pastry.  I made the apple filling as the recipe states, rolled the puff pastry out, layered the apples and sealed it up.  It's truly amazing.  So flaky and delicious!   I sprinkled this with granulated sugar this time, next time I think I'll make a little glaze for it.    OH, and just in case you were wondering.....jalousie means-
a blind or shutter with horizontal slates, in this case the slices you make for the top of the puff pastry.  Go buy some puff pastry and make yourself HAPPY!



Print the recipe out here.

Apple Brown Butter Jalousie
Fine Cooking

Directions :
 
Ingredients:

1-1/4 to 1-1/2 lb. Granny Smith apples (about 3 medium), peeled, halved lengthwise, cored, and cut crosswise into 1/2-inch-thick slices
1/4 cup packed light or dark brown sugar
3 Tbs. granulated sugar
1 tsp. fresh lemon juice
3/4 tsp. ground cinnamon
1/4 tsp. kosher salt
Pinch freshly grated or ground nutmeg
3 Tbs. unsalted butter
1 vanilla bean, split and seeds scraped out with the back of a knife (reserve the seeds) ( I used 1 tsp vanilla extract)
1 large egg
1 sheet frozen packaged puff pastry (Pepperidge Farm brand), thawed overnight in the fridge or according to package instructions
Flour for rolling out the dough
1 tsp. demerara, turbinado, or granulated sugar
Crème fraîche, lightly sweetened whipped cream, or vanilla ice cream for serving (optional)

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Make the filling: In a large bowl, toss the apples with the brown sugar, granulated sugar, lemon juice, cinnamon, salt, and nutmeg.
In a 12-inch skillet, melt the butter over medium heat until the milk solids turn golden brown, 1 to 2 minutes. Remove from the heat, add the vanilla seeds, and stir. Carefully add the apple mixture to the skillet; with a heatproof rubber spatula, scrape all the sugar and spices from the bowl into the skillet. Stir the apples to coat them with the butter and then spread them in a fairly even layer. Return the pan to medium heat and cook, stirring gently with the spatula every few minutes (try not to break the apple slices), until the apples are tender but not mushy (taste one) and still hold their shape, and the juices have cooked down to a fairly thick, brown, bubbling syrup, 10 to 13 minutes. Scrape the apples into a wide shallow dish or onto a baking sheet to cool completely before assembling the jalousie.

Assemble the jalousie: Line a large rimmed baking sheet with parchment. In a small bowl, make an egg wash by beating the egg with 1 Tbs. water until well combined.
Unfold the puff pastry dough on a floured surface, and gently pinch together any seams that have split. With a floured rolling pin, roll the dough into a 12x14-inch rectangle. With a sharp knife, cut the rectangle in half lengthwise to form two 6x14-inch rectangles. Use a long spatula to help you move one of the dough rectangles onto the parchment-lined baking sheet.





Use a pastry brush to brush a 1-inch border of egg wash around the perimeter of the dough. (Save the remaining egg wash.) Arrange the fruit in a 4-inch-wide strip down the length of the dough. (I like to shingle the apple slices in a thick herringbone pattern down the length of the dough; you may need to make a double layer of apples.) Some syrupy apple juices will likely remain in the dish; spoon 2 to 3 Tbs. over the apples. If some of the liquid seeps onto the egg-washed border, don’t worry about it.





Lightly dust the remaining piece of puff pastry with flour and then gently fold it in half lengthwise; don’t crease the fold. Using a sharp knife, cut 1-1/2-inch-long slashes at 1-inch intervals along the folded side of the dough; leave at least a 1-inch border on the remaining three sides. Do not unfold the dough. Using a long spatula, gently lift the folded strip and position it over the fruit-filled dough rectangle, matching up the straight edges.






Gently unfold the top piece of dough and stretch it over the filling, matching the straight edges all the way around the perimeter of the dough. Press the edges gently with your fingertips to seal the dough, and then, with a fork, very gently crimp the edges of the dough all the way around the pastry.






Chill the assembled jalousie for 15 to 20 minutes. Meanwhile, position a rack in the lower third of the oven and heat the oven to 400°F.
Right before baking, brush the top of the jalousie with a very light coating of the remaining egg wash (you won’t need it all) and sprinkle with the demerara, turbinado, or granulated sugar.
Bake for 15 minutes and then rotate the baking sheet. Continue baking until the pastry is puffed, deep golden brown on top, and light golden brown on the bottom—use a spatula to gently lift the jalousie so you can peek underneath—another 10 to 15 minutes. Immediately transfer the jalousie from the baking sheet to a wire rack to cool for at least 45 minutes. (Instead of trying to move the hot jalousie with a spatula, lift the parchment to move the jalousie to the rack and then carefully slide the paper out from under the pastry.)
Serve the jalousie slightly warm with crème fraîche, lightly sweetened whipped cream, or vanilla ice cream, if you like.