Caramel Apple Jalousie


This French dessert is a strudel-style dessert made using puff pastry.

Makes 1 10-inch dessert



peeled and thinly sliced apples (such as Granny Smith)
cup packed light brown sugar
tsp ground cinnamon
cup Skor toffee bits
sheet puff pastry, thawed in the fridge
egg whisked with 2 Tbsp of wter, for brushing
Turbinado sugar, for sprinkling


Step 1

Preheat the oven to 400 F and line a baking tray with parchment paper.

Step 2

Toss the apples with the brown sugar, cinnamon and Skor bits and set aside.

Step 3

Place the puff pastry sheet on a lightly floured work surface and roll it (if needed) to a 10-inch square. Cut a rectangle that is 4-x-10-inches and place this on the prepared baking tray and brush it with egg wash. Cut a second rectangle that is 4 ½-x-10-inches and return it to the fridge to keep cold. Cut the remaining pastry dough into ½-inch strips. Place the strips on the base of the strudel, on its outside edges, trimming if needed and brushing with egg wash (this creates a frame to hold in the apple filling). Spoon the apples into the centre of this.

Step 4

Pull the top portion of the pastry from the fridge and make slits at ½-inch intervals. Place this over the apples, brush with egg wash and sprinkle with Turbinado sugar. Bake the jalousie for 10 minutes at 400 F and then reduce the oven temperature to 375 F and bake for an additional 20 to 25 minutes, until it is a rich golden brown. Serve the jalousie warm or at room temperature.

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