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Chocolate jalousie

  • 6 Servings


  • 1/3 cup almond meal (ground almonds)
  • 1/4 cup brown sugar
  • 100g NESTLÉ BAKERS' CHOICE Dark Choc Melts
  • 2 sheets frozen ready-rolled puff pastry, partially thawed
  • 410g can pear halves in fruit juice, drained, thinly sliced
  • 1 egg, lightly beaten
  • 1 tablespoon white sugar
  • Double cream, to serve


  • 1
    Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Combine almond meal, brown sugar and chocolate in a bowl.
  • 2
    Cut a 20cm x 24cm rectangle from 1 pastry sheet. Cut 12 slits into pastry, leaving a 2cm border at edges. Cut remaining pastry sheet into an 18cm x 24cm rectangle.
  • 3
    Place smaller pastry sheet on prepared tray. Spread with almond meal mixture, leaving a 3cm border. Top with pear slices. Brush border with egg. Top with larger sheet. Using a fork, press edges together to seal. Brush with egg. Sprinkle with white sugar. Bake for 30 minutes or until golden. Serve with cream.

Source: taste.com.au


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