I have bit of a soft spot for pears, blue cheese and thyme, so this jalousie was perfect for the dessert. Two sheets of light puff pastry are filled with your favourite filling to provide a taste of sweet and savoury in one. In summer, plum and almond is a taste in heaven. Finish with a good dollop of lightly whipped cream and even add a drizzle of honey for a sticky delight.
Ingredients
| 1 Tbsp | Butter |
| ¼ cup | Brown sugar |
| 3 | Pears, peeled, cored and sliced (Main) |
| ¼ tsp | Cinnamon |
| ½ | Lemons, juiced |
| 400 g | Puff pastry, block |
| 150 g | Blue cheese (Main) |
| 1 Tbsp | Thyme leaves |
| 1 | Egg, whisked for brushing |
| 1 pot | Creme fraiche, to serve |
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Directions
- Preheat oven to 200C.
- In a pan, melt butter. Add sugar, then lay pears on top, sprinkle over cinnamon and lemon juice. Cook gently for 3 or 4 minutes, turning once until just softened. Remove and cool.
- Roll pastry to a 25 x 40cm rectangle and cut into two even pieces. Place one of the rectangles on a piece of baking paper. Place pears over this piece, leaving a 2cm border. Sprinkle over blue cheese and thyme. Dampen edges with egg and place second piece of pastry on top, pressing down edges to seal.
- With a sharp knife, cut slits in pastry 1cm apart. Brush top with egg. Place into oven for 25 minutes until pastry is golden and cooked. Remove and serve warm with creme fraiche.
