French Fruit Pastry

This recipe has been inspired by the French fruit-filled puff pastry known as Jalousie, which is named after its slotted puff pastry top that allows the fruit to peek through, reminiscent of Jalousie shutters.

Ingredients:

1 sheet of frozen puff pastry, thawed
1/2 jar Tait Farm Holiday Conserve (or any Tait Farm Fruit Spread)
1 egg, beaten
granulated sugar for sprinkling

Thaw the puff pastry according to package instructions.
Preheat oven to 400 degrees. On a floured surface or on parchment paper, gently roll the pastry dough out a bit to smooth out the creases. Cut in half. Place one half on a parchment-lined baking sheet. Spread the Holiday Conserve down the center, leaving a 1” border all around the edge. Fold the second piece of pastry in half, lengthwise. With a sharp knife cut slits about 1“ apart, leaving a 1 ½” border all around. Brush the edges of the first piece of pastry with egg wash. Gently unfold the second piece of pastry over the top of the first, lining up the edges. Crimp the edges with a fork to seal in the filling. Brush the entire top with egg wash and sprinkle with sugar. Bake on a lower rack of the oven for 15 minutes. Move to a higher rack and continue baking for another 10 minutes or until golden brown. Cool 40 minutes before serving. Serves 4.
Note: If you wish to double the number of servings, use two sheets of pastry, but make two pastries rather than trying to make one large one.