apple and brown butter jalousie

To me, there is nothing better than a warm breakfast on a lazy, rainy day. So, I made sure I woke up extra early this morning to make a favorite breakfast of mine: apple and brown butter jalousie. I love jalousies. They remind me of a giant and grown-up version of the toaster strudels that I used to love and still enjoy.

On very rare occasions do my breakfasts ever surpass a protein bar or cereal. Christmas and Easter usually entail my mom’s famous breakfast casserole. About once every year my mom decides to make monkey bread as a special treat. But, other than that, my a.m. meal consists of a protein bar or cereal.

But, you see, company is here and I would feel quite guilty serving protein bars and powdered doughnuts from a bag for breakfast. So, I figure, what a good idea to spruce it up a bit and make a homemade breakfast for the entire family.

Apple and Brown Butter Jalousie

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Adapted, barely, from The Best of Fine Cooking: Breakfast
Makes 6 Servings

4 medium Granny Smith apples
¼ c. packed brown sugar
¼ c. granulated sugar
¼ tsp. cinnamon
¼ tsp. salt
dash of nutmeg
¼ c. butter
1 vanilla bean, halved and seeds removed
1 egg
flour, for dusting
1 sheet puff pastry, thawed according to package directions
1 tsp. turbinado or granulated sugar

Peel and core apples. Cut into 1/4-inch strips. Place in a large bowl with brown sugar, ¼ c. granulated sugar, cinnamon, salt, and nutmeg. Toss until well combined.

In a large skillet over medium heat, melt and brown butter. Butter is browned when the solids turn a golden brown color. Remove skillet from heat. Add vanilla seeds and the vanilla bean. Mix well. Carefully add the apple mixture. Return to heat. Mix so that all apples are evenly coated with butter. Cook for 10-15 minutes, until apples are softened and liquid has turned into a syrup consistency. Transfer to a baking sheet to cool completely.

Beat egg with 1 tbsp. water or milk to form an egg wash. Line a large baking sheet with parchment paper.

On a floured surface, unfold puff pastry. Pinch together the seams. Roll into a 12”x14” rectangle. Cut the pastry in half to form two 6”x14” rectangles. Carefully transfer one of the rectangles to the lined baking sheet.

Brush a one-inch border of egg wash around the perimeter of the rectangle. Add cooled apple slices to the center of the pastry in a herringbone pattern. If needed, make a second row of apple slices stacked on top of the first. If any syrup remains in the baking dish, add 2-3 tbsp. on top of the layered apples. If no juices remain, do not worry about it.

Lightly flour the top of the second puff pastry rectangle. Fold it over onto itself lengthwise, but do not crease it. Cut ¼-inch cuts an inch apart. Do not cut all the way to the edge. These are just vents to release steam during the baking process.

Without unfolding the pastry, transfer to the top of the apple-lined pastry. Make sure the edges are lined up. Unfold and press together the edges. With a fork, lightly crimp around all sides. Transfer to a refrigerator to cool for 15 minutes.

Preheat an oven to 400 degrees Fahrenheit.

Once puff pastry has cooled, brush the top with the remaining egg wash. Sprinkle with 1 tsp. turbinado or granulated sugar. Bake for 15 minutes on the lowest rack. Rotate baking sheet. Bake for an additional 15 minutes, until golden brown on top and lightly browned on the bottom. Remove to a wire rack to cool for at least 15 minutes before serving.

Serve with lightly whipped cream, vanilla bean ice cream, or mascarpone cheese.


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