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Receta Rhubarb Raspberry Jalousie
by Global Cookbook

Rhubarb Raspberry Jalousie
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Ingredientes

  • 2 Tbsp. unsalted butter - (1/4 stick)
  • 4 c. fresh rhubarb in 1/2"-thk slices (from about 2 lbs)
  • 1 c. raspberry preserves with seeds
  • 1/4 c. sugar plus
  • 2 Tbsp. sugar
  • 1 sht frzn puff pastry thawed
  •     (half of a 17.3-ounce package)
  • 1 lrg egg beaten to blend
  •     Vanilla ice cream

Direcciones

  1. Heat butter in heavy medium saucepan over medium heat. Add in rhubarb. Cover and simmer till rhubarb is tender and falling apart, about 10 min. Add in preserves and 1/4 c. sugar. Cook uncovered till very thick and reduced to 2 c., stirring frequently, about 35 min. Chill filling uncovered till cool, at least 1 hour. (Can be prepared 2 days ahead. Cover and keep refrigerated.)
  2. Preheat oven to 400 degrees. Line large baking sheet with parchment paper. Roll out pastry on lightly floured surface to 16- by 12-inch rectangle. Cut pastry in half lengthwise, forming two 16- by 6-inch rectangles.
  3. Place 1 rectangle on prepared baking sheet. Leaving 1-inch plain border, spoon filling onto pastry. Brush border with egg glaze. Top with second rectangle; press edges firmly to seal. Brush edges with glaze. Fold edges over, forming 1/2-inch border. Press border with tines of fork to seal. Brush top of pastry with glaze; sprinkle with 2 Tbsp. sugar. Using sharp knife, cut 1 1/2-inch crosswise slits down center of pastry at 2-inch intervals, exposing filling.
  4. Bake pastry till golden, about 25 min. Cold pastry on sheet to lukewarm, about 45 min. Cut crosswise into 6 pcs. Serve with ice cream.
  5. This recipe yields 6 servings.
  6. Comments: This modern take on a classic French dessert saves time by using frzn puff pastry.