准备

Make the filling:

• In a medium (3 qt.) saucepan, stir together the frozen berries, sugar, lemon juice, lemon zest, cinnamon, and salt. Heat over medium high until the berries start to release their juices and those juices bubble, 1 to 2 min. Reduce the heat to medium and simmer, stirring gently from time to time, until the berries release more juices and soften but still hold their shape for the most part (raspberries will probably break down, though, and blackberries might too), 7 to 9 min. Remove from the heat.
• With a slotted spoon, scoop out the berries, letting as much juice as possible drain through the spoon, and put them into a small heat-proof bowl.
• 将玉米淀粉溶解为3汤匙。冷水。搅拌进入锅中的果汁。用中火煮沸。煮沸，用木勺搅拌，直到混合物非常厚，整整2分钟。用浆果将酱汁刮入碗中。将它们折叠在一起。品尝。如果太酸了，请加一点糖；如果太甜了，请加一点柠檬汁。 Let the filling cool completely before using.

Assemble the jalousie:

• 用羊皮纸排成一个大的边缘烤盘。在一个小碗中，用1汤匙打鸡蛋来洗鸡蛋。水直至充分混合。
• Unfold the puff pastry dough on a floured surface, and gently pinch together any seams that have split. With a floured rolling pin, roll the dough into a 12×14-inch rectangle. With a sharp knife, cut the rectangle in half lengthwise to form two 6×14-inch rectangles. Use a long spatula to help you move one of the dough rectangles onto the parchment-lined baking sheet.
• 用糕点刷刷1英寸的鸡蛋在面团周围清洗。（保存剩余的鸡蛋洗涤。）将浆果放在面团长度的4英寸宽条上。一些糖浆果汁可能会保留在盘中。汤匙2至3汤匙。在浆果上。如果某些液体渗入鸡蛋洗净的边界，请不要担心。
• 用面粉将剩余的泡芙糕点撒在剩下的酥油中，然后将其轻轻纵向折叠。不要折痕。使用锋利的刀，沿着面团的折叠侧以1英寸的间隔切割1-1/2英寸长的斜线；在其余三个侧面至少留一个1英寸边框。不要展开面团。使用长铲，轻轻提起折叠的条带，然后将其放在水果填充的面团矩形上，与直边相匹配。
  

• 轻轻地展开面团的顶部，然后将其伸展到馅料上，将直边匹配到整个面团的周边。用指尖轻轻按下边缘以密封面团，然后用叉子非常轻轻地压接过面团的边缘。

烤玉米饼：

• Chill the assembled jalousie for 15 to 20 min. Meanwhile, position a rack in the lower third of the oven and heat the oven to 400°F. Brush the top of the jalousie with a light coating of the remaining egg wash (you won’t need it all) and sprinkle with the demerara, turbinado or granulated sugar.
• Bake for 15 minutes and then rotate the baking sheet. Continue baking until the pastry is puffed, deep golden brown on top and light golden brown on the bottom—use a spatula to gently lift the jalousie so you can peek underneath—10 to 15 min. more. Immediately transfer the jalousie from the baking sheet to a wire rack to cool for at least 45 min. (Instead of trying to move the hot jalousie with a spatula, lift the parchment paper to move the jalousie to the rack and then carefully slide the paper out from under the pastry.)
• Serve the jalousie slightly warm or at room temperature with crème fraîche, lightly sweetened whipped cream, or vanilla ice cream, if you like.

提前提示

您可以在使用之前将填充物冷藏2天。果酱是最好的一天，但它会保留在铝箔中，持续3天。您可以在食用前在325°F烤箱中重新加热5分钟。