Apple Brown-Butter Jalousie

Apple Brown-Butter Jalousie
Photo by Scott Phillips


  • ¾ tsp. ground cinnamon
  • Crème fraîche, lightly sweetened whipped cream, or vanilla ice cream for serving (optional)
  • Flour for rolling out the dough
  • 1 sheet frozen packaged puff pastry (Pepperidge Farm brand), thawed overnight in the fridge or according to package instructions
  • 1-¼ to 1-½ lb. Granny Smith apples (about 3 medium), peeled, halved lengthwise, cored, and cut crosswise into ½-inch-thick slices
  • ¼ tsp. kosher salt
  • Pinch freshly grated or ground nutmeg
  • + 7 more ingredients
    • 1 tsp. fresh lemon juice
    • 3 Tbs. unsalted butter
    • ¼ cup packed light or dark brown sugar
    • 1 tsp. demerara, turbinado, or granulated sugar
    • 3 Tbs. granulated sugar
    • 1 large egg
    • 1 vanilla bean, split and seeds scraped out with the back of a knife (reserve the seeds)

In a large bowl, toss the apples with the brown sugar, granulated sugar, lemon juice, cinnamon, salt, and nutmeg. In a 12-inch skillet, melt the butter over medium heat until the milk solids turn golden brown, 1 to 2 minutes. Remove from the heat, add the vanilla seeds, and stir. Carefully add t...

View full recipe at Fine Cooking


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