Recipe Summary

15 mins
25 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Heat oven to 375°F. Unfold 1 pastry sheet. Cut sheet in half across the fold marks. On a lightly floured surface, with a lightly floured rolling pin, gently roll out one half of the pastry into a 14 x 6-inch rectangle.

  • Place rolled-out pastry on ungreased baking sheet. Spread 1/3 cup preserves over top, leaving 1-inch border all around edges. Slice any large apple chunks. Evenly scatter apples over top of preserves. Sprinkle top with half of chocolate bar.

  • Roll other half of pastry into 15 x 7-inch rectangle. Fold pastry lengthwise in half. Along folded edge, cut parallel slits, about 3/4 inch apart and 2-1/2 inches long.

  • Brush border of pastry around filling with some egg. Top with slit pastry; unfold and align edges. Gently press edges together to seal. Brush top with some egg; sprinkle with 1 tablespoon of the sugar crystals.

  • Bake in 375°F oven for 25 minutes or until puffed and golden. Transfer to wire rack.

  • Make second jalousie with remaining pastry, preserves, apples, chocolate, egg and sugar crystals. Bake as above.

  • Serve warm or at room temperature, with whipped cream or ice cream, if desired.

Nutrition Facts

283 calories; fat 15g; cholesterol 15mg; saturated fat 3g; carbohydrates 36g; insoluble fiber 1g; protein 3g; sodium 101mg.