Jalousie  de  Pomme is a pastry filled with frangipane and thinly sliced apples and pears. We had to roll out two rectangle pieces of puff pastry dough, before cutting it we had to chill it. Mine did not chill long enough so it shrunk while I was putting it together. On one of the pieces of the puff pastry dough we spread a thin layer of frangipane and egg washed the edges. On top of the frangipane we places the apple and pear slices. When that was set we placed the second piece of puff pastry dough and covered it in sanding sugar. finally we cut slits into it to allow the steam to escape.