Preparation

进行填充：

• 在培养基（3 Qt。）锅中，将冷冻浆果，糖，柠檬汁，柠檬皮，肉桂和盐搅拌在一起。在高中加热，直到浆果开始释放果汁，这些果汁气泡1至2分钟。将热量降低至中等煮沸，不时轻轻搅拌，直到浆果释放更多的果汁并变软，但仍保持其形状，但在大多数情况下（覆盆子可能会分解，黑莓也可能会破裂），7至9最小从火上移开。
• 用开槽的勺子挖出浆果，让尽可能多的果汁从勺子中排出，然后将其放入一个小的防热碗中。
• Dissolve the cornstarch in 3 Tbs. cold water. Whisk into the juices in the pan. Bring to a boil over medium-high heat. Boil, stirring with a wooden spoon, until the mixture is very thick, a full 2 minutes. Scrape the sauce into the bowl with the berries. Fold them together. Taste. If too tart, add a little more sugar; if too sweet, add a little more lemon juice. Let the filling cool completely before using.

组装玉米片：

• Line a large rimmed baking sheet with parchment. In a small bowl, make an egg wash by beating the egg with 1 Tbs. water until well combined.
• 在面粉表面上展开酥饼面团，然后轻轻捏合任何分裂的接缝。用面粉滚动销，将面团滚动成12×14英寸的矩形。用锋利的刀将矩形切成一半，形成两个6×14英寸的矩形。使用一条长刮刀帮助您将一个面团矩形之一移到衬有羊皮纸的烤盘上。
• Use a pastry brush to brush a 1-inch border of egg wash around the perimeter of the dough. (Save the remaining egg wash.) Arrange the berries in a 4-inch-wide strip down the length of the dough. Some syrupy juices will likely remain in the dish; spoon 2 to 3 Tbs. over the berries. If some of the liquid seeps onto the egg-washed border, don’t worry about it.
• Lightly dust the remaining piece of puff pastry with flour and then gently fold it in half lengthwise; don’t crease the fold. Using a sharp knife, cut 1-1/2-inch-long slashes at 1-inch intervals along the folded side of the dough; leave at least a 1-inch border on the remaining three sides. Do not unfold the dough. Using a long spatula, gently lift the folded strip and position it over the fruit-filled dough rectangle, matching up the straight edges.
  

• Gently unfold the top piece of dough and stretch it over the filling, matching the straight edges all the way around the perimeter of the dough. Press the edges gently with your fingertips to seal the dough, and then, with a fork, very gently crimp the edges of the dough all the way around the pastry.

Bake the jalousie:

• 冷却组装的墨西哥胡椒15至20分钟。同时，将架子放在烤箱的下三分之一中，然后将烤箱加热到400°F。用剩余的鸡蛋洗涤涂层（您不需要全部）刷墨西哥果皮的顶部，并撒上Demerara，turbinado或颗粒糖。
• 烘烤15分钟，然后旋转烤盘。继续烘烤直到糕点膨化，顶部深金黄色，底部浅金黄色 - 使用刮刀轻轻抬起玉米饼，以便您可以在下面窥视10到15分钟。更多的。立即将玉米饼从烤盘转移到电线架中，冷却至少45分钟。（而不是试图用刮刀移动热的玉米饼，而是举起羊皮纸以将墨西哥奶酪移到架子上，然后小心地从糕点下面滑出纸张。
• 如果愿意，请稍微温暖或在室温下稍微温暖或在室温下食用奶油，轻轻甜味的鲜奶油或香草冰淇淋。

Make Ahead Tips

You can refrigerate the filling in a covered container for 2 days before using. The jalousie is best the day it’s made, but it will keep, wrapped well in aluminum foil, for 3 days. You can reheat it in a 325°F oven for 5 minutes before serving.