| | Chocolate jalousie
Chocolate jalousie
Chocolate jalousie 4.3-5 9
  • Calories: 1589 kj
  • Fat: 20g
  • Carbohydrates: 22g

How to Make:

  1. Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Combine almond meal, brown sugar and chocolate in a bowl.
  2. Cut a 20cm x 24cm rectangle from 1 pastry sheet. Cut 12 slits into pastry, leaving a 2cm border at edges. Cut remaining pastry sheet into an 18cm x 24cm rectangle.
  3. Place smaller pastry sheet on prepared tray. Spread with almond meal mixture, leaving a 3cm border. Top with pear slices. Brush border with egg. Top with larger sheet. Using a fork, press edges together to seal. Brush with egg. Sprinkle with white sugar. Bake for 30 minutes or until golden. Serve with cream.
Time for preparing:
17 min.


  • 1/3 cup almond meal (ground almonds)
  • 1/4 cup brown sugar
  • 100g NESTLE BAKERS' CHOICE Dark Choc Melts
  • 2 sheets frozen ready-rolled puff pastry, partially thawed
  • 410g can pear halves in fruit juice, drained, thinly sliced
  • 1 egg, lightly beaten
  • 1 tablespoon white sugar
  • Double cream, to serve