Step 1: Prepare the Filling

• The key to a perfect jalousie is a well-balanced filling that’s flavorful yet not overly wet.

Sauté the aromatics:

• Heat 1 tablespoon of butter or olive oil in a skillet over medium heat.
• Add the chopped onion and minced garlic, sautéing for 2-3 minutes until soft and fragrant.

Mix in the chicken and seasoning:

• Stir in the shredded chicken, paprika, thyme, Dijon mustard, salt, and black pepper.
• Cook for another 2 minutes, allowing the flavors to blend.

Make it creamy and cheesy:

• Remove from heat and mix in the shredded cheese and heavy cream (or sour cream) until everything is well combined.
• Set the filling aside to cool slightly before assembling the jalousie.
• Pro Tip: Letting the filling cool helps prevent the puff pastry from becoming soggy.

Step 2: Roll Out the Puff Pastry

• Now, let’s get that flaky, golden crust ready.
• Preheat the oven to 375°F (190°C).
• Line a baking sheet with parchment paper for easy cleanup.

Prepare the puff pastry:

• Lightly flour your work surface and roll out one sheet of puff pastry into a rectangle (about 10x12 inches).
• If the pastry is too soft, chill it in the fridge for 5-10 minutes to make handling easier.
• Transfer the pastry to the baking sheet.

Step 3: Assemble the Jalousie

Place the filling:

• Spread the chicken and cheese mixture evenly onto one-half of the pastry, leaving a ½-inch border around the edges.

Create the signature jalousie slits:

• On the unfilled side of the pastry, make evenly spaced diagonal slits using a sharp knife. These will allow steam to escape and create a beautiful vented pattern as it bakes.

Seal the edges:

• Gently fold the slit side over the filling, lining up the edges.
• Press the edges together and crimp them with a fork to ensure a tight seal.

Apply the egg wash:

• Beat 1 egg and brush it lightly over the top of the pastry.
• This will give the jalousie a shiny, golden-brown crust when baked.
• Pro Tip: If you want extra crispiness, sprinkle a little grated Parmesan cheese or sesame seeds over the egg wash before baking!

Step 4: Bake to Perfection

• Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed up.

Check for doneness:

• The top should be beautifully crisp, and the filling should be hot and bubbling.

Cool slightly before slicing:

• Let the jalousie rest for 5-10 minutes before cutting into it. This helps the filling set and prevents it from spilling out too quickly.
• Pro Tip: Use a serrated knife to slice the jalousie neatly without crushing the flaky layers.

Step 5: Serve & Enjoy!

• Your Chicken and Cheese Jalousie is now ready to impress! Here are some delicious ways to serve it:
• With a fresh side salad – A crisp green salad with a tangy vinaigrette cuts through the richness of the pastry.
• Alongside a warm bowl of soup – Pair it with tomato basil soup or a creamy potato leek soup for the ultimate comfort meal.
• As an appetizer – Slice it into smaller portions for a party snack or brunch platter.
• Storage Tip: Leftovers? Store slices in an airtight container in the fridge for up to 3 days. To reheat, pop them in a 350°F (175°C) oven for 10 minutes to bring back that flaky crunch!