← Back to Search Results
Cheese and Pepper Jalousie Recipe-873

Photo by:
Comments: 0


Quick to make, this "peek-a-boo" vegetarian pastry makes the most of store-bought ingredients. Good with a green salad.

Yield: 4 servings
Prep time: 20 Minutes
Cooking time: 25 Minutes


  • One 17.3 oz (484g) box thawed frozen puff pastry
  • All purpose flour, for dusting
  • 3 tbsp sun-dried tomato paste
  • 1 cup shredded sharp Cheddar
  • One 10 oz (280g) jar sliced roasted bell peppers, drained
  • 4 oz (115g) mozzarella, thinly sliced
  • Freshly ground black pepper
  • Beaten egg or milk, to glaze


1. Preheat the oven to 425°F (220°C). Dampen a large baking sheet. Roll out one sheet of the pastry on a lightly floured surface. Trim into a 10 × 6in (30 × 15cm) rectangle. Place the pastry on the baking sheet. Roll out and trim the remaining pastry to a 10 × 7in (30 × 18cm) rectangle. Lightly dust it with flour, then fold in half lengthwise. Make cuts ½ in (1cm) apart along the folded edge to within 1in (2.5cm) of the outer edge; unfold.

2. Spread the tomato paste over the pastry on the baking tray, leaving a 1in (2.5cm) border. Top with the Cheddar. Pat the pepper slices dry with paper towels, then arrange them on the Cheddar. Sprinkle with the mozzarella and season with pepper.

3. Brush the edges of the pastry with water. Carefully place the remaining pastry over the filling and press the edges together to seal, trimming excess pastry. Brush with beaten egg. Bake for 25 minutes, or until golden brown and crisp. Let cool for 5 minutes, then slice and serve.


Goat Cheese and Red Onion Jalousie:

Omit the Cheddar and pepper and replace with this mixture: Cook 2 thinly sliced red onions in 1 tbsp each butter and olive oil over low heat, stirring often, about 10 minutes, or until tender. Stir in 1 tbsp balsamic vinegar, a pinch of sugar, and a pinch of Italian dried herbs, and stir another minute. Transfer to a bowl and let cool. Mix in 4oz (115g) crumbled goat cheese.

© 2008 Dorling Kindersley

Nutritional Information

Nutrients per serving (% daily value)

897kcal (45%)
373mg (37%)
57mg (95%)
141mcg RAE (5%)
52mg (17%)
715mg (30%)
22g (108%)
63g (97%)
4mg (22%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
food-to-live-by Food to Live By
by Myra Goodman
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
a-new-way-to-cook A New Way to Cook
by Sally Schneider
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
spice Spice
by Ana Sortun
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
the-provence-cookbook The Provence Cookbook
by Patricia Wells
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
living-raw-food Living Raw Food
by Sarma Melngailis

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?