Knockout Pear and Almond pastries (aka Jalousie aux Poires)

It worked! I am so, so pleased! 🙂 My second foray into making French patisserie (as taught by the wonderful Claire Clark when she was a teacher at Le Cordon Bleu) but egg and dairy-free, has turned out really well. Do try this recipe, it isn’t hard, and to me the combination of pear and almond is utterly divine. A Jalousie can also be made with apples, groseilles/small plums or peaches. I think I might try plum next time!

This is perfect either as a pudding (perhaps with ice cream), alone with a cup of tea/coffee, or just to impress your friends.

Jalousie aux Poires (dairy-free, egg-free, sesame-free, peanut-free, soya-free, vegetarian and vegan)

makes one jalousie, perhaps 8-10 slices

  • 1 pack of ready made puff pastry
  • 1 tin of pears, drained well
  • 60g dairy-free spread
  • 1/2 cup caster sugar
  • 1 1/4 cups ground almonds
  • 3 tbsps cornflour
  • pinch of salt
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 tbsps oat milk
  • oat milk for brushing
  • 2 tbsps icing sugar mixed with water to form a thin icing.

– Roll out the pastry to approx 1/8th inch thick (very thin!)

– Cut one strip about 10 cm wide and place on a baking sheet lined with parchment

– Cut another strip 20 cm wide and fold into four. Also place on the baking sheet. Rest in the fridge.

– Meanwhile, make the frangipane.

– Rub or pulse the spread into the sugar, ground almonds, cornflour, salt and essences. It should be dryish and crumbly.

– Add the oat milk and combine to make a stiff paste.

– Preheat the oven to 200 degrees Centigrade/Gas mark 6

– Remove the pastry from the fridge. Spread a thick band of frangipane down the middle of the thin strip.

– Place a line of pears on top.

– With the other strip, fold in half length-ways and make slits 2/3rds of the way down from the folded edge.

– Brush the edges of the thin strip with oat milk. Lay the thicker strip over the top (carefully!). Press down the edges. Then seal the edges with a fork dipped in flour.

– Brush the entire pastry with oat milk and rest in the fridge for 10 minutes. can freeze at this stage.

– Bake for about 30 minutes until the pastry is golden.

– Cool.

– Once cool brush with nappage (thinned apricot jam – I didn’t have any!) and then the thin icing.

– Cut into even slices with a serrated knife.

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Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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