Recipe Rhubarb and apple jalousie : Practical and Delicious

Recipe Rhubarb and apple jalousie : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Rhubarb and apple jalousie. You are currently reading Recipe Rhubarb and apple jalousie : Practical and Delicious. This recipe is the creation of the chef Coles Magazine. Recipe Rhubarb and apple jalousie requires 20m, cook 40m and serve 6. Caution: allergy Contains gluten, milk, soy, egg and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

This French-inspired pastry is best enjoyed when rhubarb is in season in autumn and winter.

Ingredients:

7 Ingredients

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  1 bunch rhubarb, trimmed, washed, cut into 4cm pieces
  
  
  


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  3 Jazz apples, peeled, cored, cut into wedges
  
  
  


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  1/4 cup Coles Brand Caster Sugar
  
  
  


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  2 sheets Coles Brand Puff Pastry, partially thawed, halved lengthways
  
  
  


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  1 egg, lightly beaten
  
  
  


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  1 tbsp demerara sugar
  
  
  


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  Vanilla ice-cream, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

3 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 220C (200C fan-forced). Line two baking trays with baking paper.
  
  
  


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  Step 2
  
  
  
  
  Place the rhubarb and apple in a large roasting pan. Sprinkle with caster sugar. Bake for 10 mins or until tender. Strain fruit in a sieve over a bowl. Reserve syrup and transfer fruit to a large plate to cool.
  
  
  


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  Step 3
  
  
  
  
  Lay a rectangle of pastry on each prepared tray. Pile cooled fruit along the centre of each piece. Leaving a 2cm border, cut slits crossways along the centre of the remaining pastry halves. Lay the pastry halves on top of the fruit, pressing the edges of pastry together with a fork to seal. Brush pastry with egg. Sprinkle the top with demerara sugar. Bake for 20-25 mins or until pastry is golden brown and puffed. Cool for 2-3 mins before slicing. Serve warm with ice-cream and reserved syrup.
  
  
  

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