Chocolate & Hazelnut Jalousie
Serving Size : 8
Categories : Baking, Cakes, Biscuits
500 grams flaky pastry -- thawed if necessary
100 grams plain chocolate
125 grams ground hazelnuts
100 grams caster sugar -- and extra for sprinkling
50 grams butter -- softened
1 large egg -- separate out yolk
2 tablespoons coffee liqueur
Melt the chocolate in a bowl, over a pan of simmering water.
In a second bowl mix together the ground nuts, sugar, butter, egg yolk and
liqueur. Beat until smooth.
Add the melted chocolate, mix together until blended and chill until
needed.
Roll out the pastry to form a large neat rectangle, about 10" x 15".
Cut
in half to give two rectangles 10" x 7.5". Put one piece on a greased
or
parchment lined baking tray.
Spread the chocolate mixture onto that piece of pastry, to within 3/4" of
the edges. Brush the border with water.
Give one more gentle roll to the other sheet of pastry, to make it a
little larger in each direction. Fold in half, so that the long edges are
together, and make several cuts through the folded side, to within 1" of
the cut edges. Unfold, and place the sheet of pastry on top of the filled
sheet.
Press all round to seal in the filling. Make sure all the slits across the
top are cut right through, but not gaping open.
Chill for 30 minutes. Meanwhile heat oven to 200C.
Whisk egg white with a fork, until frothy. Brush over the top of the
Jalousie and sprinkle heavily with caster sugar.
Bake for 25 minutes or until the pastry is risen and golden brown. Cool on
the tray until it can be handled without collapsing. Cut into squares for
serving.
Description:
"An rich pastry treat, using store cupboard ingredients"
Source: Sue 
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