Strawberry jalousie

Ingredients (serves 4)
* 1/4 cup almond meal (ground almonds)
* 1/4 cup caster sugar
* 1 egg
* 1 sheet frozen ready-rolled puff pastry, partially thawed
* 125g strawberries, hulled, sliced
* icing sugar and vanilla ice-cream, to serve


Method
1. Preheat oven to 200°C. Grease and line a large baking tray with baking paper. Combine almond meal and 2 tablespoons sugar in a small bowl. Separate egg. Discard yolk and lightly beat eggwhite with a fork until frothy.
2. Using a rolling pin, roll pastry to a 25cm square. Cut pastry square in half. Place 1 pastry half on prepared tray. Sprinkle pastry with almond meal mixture, leaving a 2cm border around the edges. Top with strawberries. Brush pastry edges with eggwhite.
3. Place remaining pastry sheet on a board. Fold pastry sheet in half lengthways. Cut fifteen 1.5cm-long slits into pastry fold (see note). Place folded pastry over half of the strawberries, folded edge to the centre. Unfold pastry to cover remaining strawberry half. Press pastry edges together to secure.
4. Brush jalousie with eggwhite and sprinkle with remaining 1 tablespoon sugar. Bake for 20 to 25 minutes or until golden and puffed. Dust with icing sugar. Serve with ice-cream.

Notes & tips
* Cut slits into the folded edge of the pastry so the slits run down the centre of the jalouise when unfolded. This forms a decorative pattern and allows excess steam and moisture to escape.

Source
Super Food Ideas
Recipe by Janelle Bloom