Are you wondering what a jalousie is? So was I! Jalousie is a kind of window treatment; it is a blind with adjustable slats that admit light and air, while excluding direct sun and rain.

Hmmmm. An interesting name for a recipe. What is the connection?

If you read  the recipe, you will see that the top layer of the pastry is cut into thin, connected lines. This lets the pastry expand. While it expands the heat is able to flow through it so it cooks evenly, while allowing none of the ingredients to fall out.

I am pretty sure that is how this recipe got its name. Some creative thinking, I must say! I love people who can think like that.

This recipe is extraordinary in so many ways. The way the cheeses blend with the roasted peppers make your taste buds want to dance. The puff pastry adds a light, flaky consistency to this cheesy delight. It makes your kitchen smell like heaven and it is a beautiful sight when you take it out of the oven. This dish is vey easy make, and you should put it on your to-do list very soon.

This recipe is courtesy of Cookstr.com. It says it will serve 4 people, but I think it will serve at least 6.  However many people you serve they will be on cloud nine when you indulge them with this dish!

Ingredients for Cheese and Pepper Jalousie

1 (17.3 ounce) box thawed frozen puff pastry
All purpose flour for dusting
3 tbsp. sun-dried tomato paste
1 cup sharp Cheddar cheese, shredded
1 (10 ounce) jar sliced roasted bell peppers, drained
4 oz. mozzarella, thinly sliced
Freshly ground black pepper
1 egg, slightly beaten, or milk, to glaze

Preheat oven to 425.

Place slightly dampened parchment paper on a large baking sheet. Set aside.

Roll out one sheet of the pastry on a lightly floured surface. Trim into a 10 x 6 inch rectangle.

Place it on the parchment paper.

Roll out and trim the remaining pastry to a 10 x 7 inch rectangle. Lightly dust it with flour, then fold it in half lengthwise.

Make cuts 1/2 inch apart along the folded edge to within 1 inch of the folded outer edge.

Unfold. 

Spread the tomato paste over the pastry on the baking pan, leaving a 1 inch border from the sides.

Top it with the cheddar cheese. Pat the pepper slices dry with paper towels, then arrange them on the cheddar. 

Sprinkle with the mozzarella and season with pepper.

Brush the edges of the pastry with water. Carefully place the remaining pastry over the filling and press the edges together to seal, trimming the excess pastry.

Brush with beaten egg or milk.

Bake for 25 minutes or until pastry is golden brown and crisp. 

Let cool for 5 minutes, then slice and serve.

 

It’s that simple!