Aged cheddar & pear jalousie
- 09.03.2017
- 197
The sharp aged cheddar teams perfectly with buttery spiced pear and dollops of warm honey for this classic French jalousie pastry.
Recipe «Aged cheddar & pear jalousie» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 4 beurre bosc pears, 1/4 firmly packed cup brown sugar, 1/4 cup caster sugar, 1 tbsp lemon juice, 1 tsp ground cinnamon , 1/4 tsp mixed spice, 60g unsalted butter, 375g block frozen puff pastry, thawed , 250g aged cheddar, grated, 1 egg, beaten with 1/4 cup milk, Warm honey, to serve.
Ingredients:
- 4 beurre bosc pears
- 1/4 firmly packed cup brown sugar
- 1/4 cup caster sugar
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- 1/4 tsp mixed spice
- 60g unsalted butter
- 375g block frozen puff pastry, thawed
- 250g aged cheddar, grated
- 1 egg, beaten with 1/4 cup milk
- Warm honey, to serve
Instructions
- 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.