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1
Preheat oven to 350F.
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2
On a baking sheet in middle of oven toast almonds in one layer until golden, about 10 minutes.
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3
Peel, quarter, and core quinces.
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4
Cut each quarter lengthwise into 5 slices.
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5
In a 3-quart heavy saucepan bring water and sugar to a boil, stirring until sugar is dissolved.
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6
Add quince and simmer, covered, 2 1/4 hours.
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7
When mixture has been simmering 2 hours, peel, quarter, and core apples.
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8
Cut each quarter lengthwise into 1/4-inch-thick wedges.
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9
Stir apples into quince mixture and simmer, covered, until apples are crisp-tender, about 10 minutes.
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10
Remove pan from heat and stir in almonds and extract.
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11
Cool filling.
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12
(Filling may be made 3 days ahead and chilled, covered.)
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13
In a large sieve set over a bowl drain quince filling, reserving syrup.
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14
Transfer quince to a bowl and stir in 3 tablespoons reserved syrup.
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15
Make an egg wash by lightly beating egg with 2 teaspoons water.
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16
Halve dough and on a lightly floured surface roll out each half into a 12- by 8-inch rectangle (about 1/4 inch thick).
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17
Transfer 1 pastry rectangle to a floured large baking sheet and put quince filling lengthwise along center, forming a 9- by 5-inch mound.
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18
Brush pastry around filling with some egg wash.
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19
Carefully drape remaining pastry rectangle lengthwise over quince and seal edges by gently pressing together.
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20
With a sharp large knife trim edges of pastry.
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21
Crimp edges and make a decorative pattern of about 8 slits in pastry, exposing filling.
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22
Chill jalousie, loosely covered, 30 minutes.
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23
Preheat oven to 425F.
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24
Brush jalousie evenly with some egg wash and sprinkle with sugar.
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25
Bake jalousie in middle of oven until deep golden, about 30 minutes, and transfer on pan to a rack to cool.
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26
Serve jalousie warm or at room temperature with remaining reserved syrup and whipped cream.
