The jalousie takes its name from a type of French window shutter made with horizontal slats. Using shop-bought puff pastry and raspberry jam makes this sophisticated pastry easy to make at home.

Ingredients: (Serves 4-6)

• 200 g/7 oz frozen puff pastry, thawed
• 455 g/1 lb good-quality raspberry jam
• 28 g/1 oz flaked almonds, toasted and roughly chopped
• 1 large egg, beaten (for glaze)
• 2 tablespoons granulated sugar

Method:

Preheat the oven to 200°C/400°F/Gas mark 6. Line a baking tray with parchment paper. On a lightly floured surface, roll out the puff pastry to form a 40 x 30-cm/16 x 12-inch rectangle. Using a sharp knife, cut the rectangle in half, making two 40 x 15-cm/16 x 6-inch rectangles.

Place the first rectangle on the lined baking tray and cover the pastry with raspberry jam, leaving a 2.5-cm/1-inch border. Sprinkle the flaked almonds over the jam. Using a pastry brush, glaze the border with beaten egg. Place the second rectangle on top of the first, pressing down the edges to seal. Again, glaze a 2.5-cm/1-inch border with beaten egg and fold over to create a 1.5-cm/½-inch trim. Crimp decoratively.

Glaze the pastry with beaten egg and dust with sugar. Using a sharp knife, make 5-cm/2-inch slits along the top layer of the pastry at 2.5-cm/1-inch intervals, leaving a 2.5-cm/1-inch border between the slits and trim. Bake for 25 minutes, until the pastry is golden brown. Transfer to a wire rack and cool. Serve with vanilla ice cream.