Festive Jalousie
- Cooking
- 25 minutes
Ingredients
- 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
Method
- Cut pastry in half and roll each piece out to a 14x5 inch rectangle.
- Place one half on a wetted baking sheet and prick all over.
- Brush all over with cold water.
- 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.
- 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.
- Remove from oven and brush all over with hot apricot jam. Sieve over the icing sugar and return to the oven to caremalise.
- Whip cream and spirit and serve with slices of warm jalousie.
Cool and fridge, reheat at Gas4, 350E, 180C for 15 minutes.