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1
FRANGIPANE:
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Cream butter and sugar together until light and fluffy.
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Add eggs one at a time, beating in eggs completely after each addition.
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Add flour and almonds and mix until combined well.
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Set aside until ready to use.
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6
ASSEMBLY:
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Roll out pastry into a 15 x 9-inch rectangle. Set aside.
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8
Combine strawberries, rhubarb, sugar and cinnamon in a bowl and mix. Set aside.
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Spoon frangipane into the centre of the pastry lengthwise, creating a long line of cream down the middle.
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10
Gently place mixed fruit on top of the cream.
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Make incisions on either side of the pastry, 2 inches from the outside on a diagonal towards the outskirt of the pastry, creating a fringe on the left and right side of the pastry.
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Egg wash the pastry on either side of the cream and fruit to create a glue for the pastry to stick to.
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Fold over the fringe of pastry over the centre filling, pressing the end of the fringe into the egg wash and allowing it to stick.
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Continue this process going from right to left like braiding.
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Seal each end by folding over the excess pastry and pressing it with a fork.
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Brush the whole jalousie with egg wash and bake in a 350 degree Fahrenheit oven for approximately 15 to 20 minutes until golden in colour.
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Allow to cool. Dust with icing sugar and serve.
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Chef Caesar Guinto.
