PUFF PASTRY PRODUCT.

Puff Pastry or Blatterteig, as it was called by the bakers of Germany where this pastry is said to have originated, is made by alternately rolling and folding of fat into a previously made dough. The result after the series of rolling and folding stages is a sheet of dough with alternating layers of dough and fat.

APPLE JALOUSIE:

Puff Pastry                                          500 gms

Apple                                                  500 gms

Walnuts                                                 50 gms

Raisins                                                   50 gms

Sponge Crumbs                                   200 gms

Sugar                                                   100 gms

Apricot Jam                                         100 gms

Method:

a)      Make a filling with the apple, nuts, raisins, sponge crumbs and sugar.

b)      Roll the puff pastry into a long rectangular strip.

c)      Divide into 1/3 and 2/3 lengthwise.

d)     The 1/3 piece use as a base and line the center with the filling in a compact manner.

e)      Brush the edges with egg wash.

f)       Take the 2/3 strip, fold into two and make gashes at ½ inch intervals.

g)      Drape it over the base.

h)      Bake at 230 C for about 30 minutes.

i)        Serve after glazing with apricot jam.