Pear-Grape Jalousie

Makes 8
Prep 20 m
Bake 20 - 25 m
Cook 8 m



  1. 1 of 6 Blend together 1/4 cup sugar and cornstarch in saucepan. Stir in grapes, pear, ginger and nutmeg. Bring to simmering over medium-high heat, stirring. Simmer 8 minutes or until mixture has thickened. Let cool.
  2. 2 of 6 Heat oven to 400 degrees F.
  3. 3 of 6 Cut pastry in half parallel to the fold lines. Roll out each half with a floured rolling pin on a floured surface, one into a 15 x 7-inch rectangle, the other into a 14 x 6-inch rectangle.
  4. 4 of 6 Place the smaller rectangle on a greased baking sheet. Spread filling lengthwise down center in a 3-inch-wide strip, leaving a 1 1/2-inch border. Fold larger pastry lengthwise in half. Along folded edge, cut slits, about 3/4 inch apart and 2 1/2 inches long.
  5. 5 of 6 Brush edges of bottom pastry around filling with egg. Top with larger pastry, pressing edges. Use tines of a fork to seal. Brush top with egg. Sprinkle with remaining tablespoon sugar. Trim edges with a sharp knife.
  6. 6 of 6 Bake at 400 degrees F for 20 to 25 minutes, until golden. Cool to room temperature. Makes 8 servings.
Nutrition Information for Pear-Grape Jalousie
Servings Per Recipe: 8
Per Serving: 27 mg chol., 2 g Fat, total, 1 g sat. fat, 1 g fiber, 26 mg sodium, 103 kcal cal., 21 g carb., 1 g pro.