Apricot And Almond Jalousie Jalousie Aux Amandes El A Labrico Recipes

Steps:

• Preheat oven to 350°F.
• On a baking sheet in middle of oven toast almonds in one layer until golden, about 10 minutes. Peel, quarter, and core quinces. Cut each quarter lengthwise into 5 slices. In a 3-quart heavy saucepan bring water and sugar to a boil, stirring until sugar is dissolved. Add quince and simmer, covered, 2 1/4 hours.
• When mixture has been simmering 2 hours, peel, quarter, and core apples. Cut each quarter lengthwise into 1/4-inch-thick wedges. Stir apples into quince mixture and simmer, covered, until apples are crisp-tender, about 10 minutes. Remove pan from heat and stir in almonds and extract. Cool filling. (Filling may be made 3 days ahead and chilled, covered.)
• Assemble jalousie:
• In a large sieve set over a bowl drain quince filling, reserving syrup. Transfer quince to a bowl and stir in 3 tablespoons reserved syrup. Make an egg wash by lightly beating egg with 2 teaspoons water.
• Halve dough and on a lightly floured surface roll out each half into a 12- by 8-inch rectangle (about 1/4 inch thick). Transfer 1 pastry rectangle to a floured large baking sheet and put quince filling lengthwise along center, forming a 9- by 5-inch mound. Brush pastry around filling with some egg wash. Carefully drape remaining pastry rectangle lengthwise over quince and seal edges by gently pressing together. With a sharp large knife trim edges of pastry. Crimp edges and make a decorative pattern of about 8 slits in pastry, exposing filling. Chill jalousie, loosely covered, 30 minutes.
• Preheat oven to 425°F.
• Brush jalousie evenly with some egg wash and sprinkle with sugar. Bake jalousie in middle of oven until deep golden, about 30 minutes, and transfer on pan to a rack to cool.
• Serve jalousie warm or at room temperature with remaining reserved syrup and whipped cream.

Steps:

• Preheat oven to 425.
• Roll out the pastry on a lightly floured surface and cut into a 12 inch square. Cut in half to make two rectangles.
• Place one piece of pastry on a wetted baking sheet and brush all around the edges with beaten egg. Spread over the apricot preserves.
• Fold the remaining rectangle in half lengthwise and cut about eight diagonal slits from the center fold to within 1/2 inch from the edge.
• Unfold the pastry and lay it on top of the preserve-covered pastry on the baking sheet. Press the pastry edges together well to seal.
• Brush the slashed pastry with water and sprinkle over the sugar and flaked almonds.
• Bake for 25-30 minutes, until well risen and golden brown. Serve sliced with cream or yogurt.

Steps:

• Put ice until half of the shaker.
• Add the rum, amaretto, curacao, lime juice and pineapple juice.
• Shake vigorously and filter in a highball glass in which you already put a few ice cubes.
• Garnish with a pineapple chunk.

Steps:

• Preheat the oven to 425. Roll out the dough out on a lightly floured surface to a 12" square. Cut in half to form two rectangles.
• Place one half on a baking sheet that you have sprayed with water. (yes, water). Brush all around the edges with beaten egg. Brush with the apricot preserves.
• Fold the remaining piece of dough in half lengthwise and cut eight evenly spaced diagonal slits from the center fold to about 1/2 " of the outer edge.
• Unfold and place on top of the preserve topped one, matching edges carefully. Press edges together well,scallop with the tip of a small knife.
• Brush the slashed pastry top with water and sprinkle with sliced almonds. Bake for 20-25 minutes, until well risen and golden brown.
• Cool on a rack, cut into fourths and serve with creme fraiche or yougurt, if desired.