Festive Jalousie

25 minutes


  • 12g packet of Puff Pastry
  • 4oz Softened Marzipan
  • 1lb Mincemeat
  • 1tbsp Milk
  • 2 level tbsp Smooth Apricot Jam
  • 3 level tbsp Icing Sugar
  • ¼-½pt Double Cream
  • 2 tbsp Brandy or Rum
  • Sprig of artificial Holly


  1. Cut pastry in half and roll each piece out to a 14x5 inch rectangle.
  2. Place one half on a wetted baking sheet and prick all over.
  3. Brush all over with cold water.
  4. Roll marzipan out to a thin rectangle to cover within an inch of the edge of pastry on sheet. Place on top and then cover with mincemeat.
  5. Roll out other piece of pastry and make as directed for jalousie. Place on top. Press edges together, flut and seal. Brush all over with milk and bake in pre-heated oven Gas7, 220C, 425E for 20 minutes until risen and golden.
  6. Remove from oven and brush all over with hot apricot jam. Sieve over the icing sugar and return to the oven to caremalise.
  7. Whip cream and spirit and serve with slices of warm jalousie.

Cool and fridge, reheat at Gas4, 350E, 180C for 15 minutes.