The sharp aged cheddar teams perfectly with buttery spiced pear and dollops of warm honey for this classic French jalousie pastry.
- Preheat oven to 200°C. Line a large baking tray with baking paper.
- Peel, core and thinly slice the pears. Place in a bowl with the sugars, lemon juice and spices, then toss well to coat. Melt butter in a large pan over medium heat. Arrange pears in a single layer, reduce heat to low and cook, turning, for 4-5 minutes until tender. Cool.
- Roll out pastry to a 25cm x 40cm rectangle. Halve pastry lengthways to make 2 long rectangles. Place 1 rectangle on the baking tray and prick with a fork, leaving a 1cm border. Scatter half the cheese within border, top with cooled pears then scatter with remaining cheese. Brush border with egg wash.
- Gently fold remaining pastry rectangle in half lengthways and use a sharp knife to make cuts at 2cm intervals in the folded side, leaving a 2cm border on the unfolded style. Carefully unfold the pastry and place over the filling, pressing the edges to seal – the cuts in the pastry should separate slightly to reveal some of the filling.
- Brush all over with remaining egg wash and bake for 25 minutes or until puffed and golden. Rest for 5 minutes, drizzle with honey, slice and serve.
You may need it
Food Storage Container Set
Food Storage Container Set
Cutting Board Set