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A jalousie looks like something from a French bakery window: a golden rectangle of puff pastry with neat slits across the top, showing a glimpse of the filling inside. The surprise is that it is one of the easiest things you can make with a box of puff pastry. This chicken and cheese jalousie is stuffed with seasoned chicken, sauteed onion and garlic, and melted cheddar and mozzarella, and it works as a family dinner, a brunch centerpiece, or a party appetizer you can cut into squares.
- Time: about 20 minutes of prep, plus 25 to 30 minutes in the oven.
- Makes: one large pastry, enough for about 6 people.
- You will need: 2 sheets of puff pastry, and about 2 cups of cooked chicken.
Why It’s Called a Jalousie
Jalousie is the French word for a window shutter or louvered blind, and the pastry gets its name from the slits cut across the top, which look like slatted shutters. In French pastry shops, jalousies are usually sweet, filled with almond cream or jam. This savory version uses the same technique: a bottom sheet of puff pastry holds the filling, and a slit top sheet goes over it so steam can escape while the filling peeks through.
How it differs from other pastries:
- Compared to a pie, there is no pan and no crimped crust. It bakes flat on a tray.
- Compared to turnovers, it is one large pastry that you slice, instead of many small ones to fold.
- Compared to a strudel or a Wellington, it is simpler, with no special dough or rolling.
What You Need
This chicken and cheese jalousie needs only a handful of ingredients, and most of them are probably in your kitchen already.
- 2 cups cooked chicken, shredded or diced (about 2 breasts, or rotisserie chicken)
- 1 cup shredded cheese: cheddar, mozzarella, or half of each
- 2 sheets puff pastry (one standard box), thawed
- 1 medium onion, finely chopped, and 2 garlic cloves, minced
- 1 teaspoon dried thyme or oregano, plus salt and pepper to taste
- 1 tablespoon olive oil
- 1 egg beaten with 1 tablespoon water, for the egg wash
Optional Add-Ins
- Vegetables: spinach (squeezed dry), mushrooms, or bell peppers.
- Spreads: a thin layer of Dijon mustard, cream cheese, or pesto under the filling.
- Spices: smoked paprika or red pepper flakes for a little heat.
Building It: Fill, Slit, Seal, Bake
1. The Filling
- If your chicken is raw, dice it small and cook it in the olive oil until golden and it reaches 165°F (74°C) inside, as the USDA’s safe temperature chart lists. If it is already cooked, shred or dice it.
- Cook the onion in the same pan for 4 to 5 minutes, until soft. Add the garlic, thyme or oregano, salt, and pepper for the last 30 seconds.
- Stir in the chicken and any add-ins. If you use vegetables like spinach or mushrooms, cook off their liquid first.
- Let the filling cool for about 15 minutes, then stir in the cheese. Warm filling will melt the butter in the pastry.
2. Slit and Seal
- Heat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Thaw the puff pastry according to the package, usually about 40 minutes at room temperature or overnight in the fridge. Unfold both sheets and smooth any creases with a rolling pin.
- Lay one sheet on the parchment. Spoon the filling down the center in an even mound, leaving a 1-inch border on every side.
- Fold the second sheet in half lengthwise and cut slits along the folded edge, about ½ inch apart, stopping about 1 inch from the open edges. Do not cut all the way across.
- Brush the border of the bottom sheet with egg wash. Unfold the slit sheet over the filling, stretching it gently, and press the edges to seal. Crimp with a fork, then brush the top with egg wash.
3. Bake and Rest
- Bake on the middle rack for 25 to 30 minutes, until the pastry is deep golden brown and puffed, and you can see the filling bubbling through the slits.
- Rest for about 10 minutes. The filling is very hot, and the cheese needs a moment to set so it does not run out when you slice.
- Slice with a serrated knife, using a gentle sawing motion so the layers do not collapse.
Tips for a Crisp Chicken and Cheese Jalousie
- Cool the filling first. Warm filling melts the butter in the pastry and makes it soggy.
- Keep the pastry cold. If it gets soft or sticky while you work, slide the tray into the fridge for 10 minutes before baking.
- Brush egg wash on top only. Egg that drips down the cut edges glues the layers together and stops them from rising.
- Do not overfill. A moderate, even mound seals better and cooks through.
- Use a mix of cheeses. Cheddar adds flavor and mozzarella adds stretch. Shredding from a block melts more smoothly than pre-shredded.
- Store-bought pastry is fine. All-butter puff pastry has the best flavor, and it saves a lot of time.
What to Serve With It
- Dips: garlic aioli, honey mustard, or spicy mayo for dunking slices.
- A fresh salad with a sharp vinaigrette to cut the richness.
- Creamy tomato soup for a cozy lunch.
- Roasted vegetables for a fuller dinner.
- For a party: cut it into squares and serve it warm, next to our spinach dip.
Fillings to Try Next
- Spicy: add seeded, chopped jalapeños or red pepper flakes, and use pepper jack.
- BBQ: stir 2 to 3 tablespoons of barbecue sauce into the filling and use smoked cheddar.
- Ham and Swiss: swap the chicken for diced ham, add a teaspoon of Dijon, and use Swiss cheese.
- Broccoli cheddar: replace half the chicken with chopped steamed broccoli.
- Vegetarian: use sauteed mushrooms and spinach squeezed very dry in place of the chicken.
When Your Cheese Jalousie Goes Wrong
| Problem | Likely cause | Fix |
|---|---|---|
| Soggy bottom | Warm or wet filling | Cool the filling completely, drain any liquid, and bake on a hot baking sheet |
| Filling leaks out | Overfilled, or a weak seal | Leave a 1-inch border, press the edges, crimp with a fork, and keep slits away from the edges |
| Pastry does not puff | Dough got warm, or egg wash ran down the edges | Chill the assembled pastry for 10 minutes and brush egg wash on top only |
| Pale crust | No egg wash, or an oven that runs cool | Brush with egg wash and bake on the middle rack until deep golden |
| Dry filling | Overcooked chicken | Stir in a spoonful of cream cheese or a little sauce |
Nutrition Notes and Allergens
- Protein and calcium: chicken provides protein, and cheese adds calcium.
- Rich pastry: puff pastry is made with a lot of butter, so each slice is rich and high in saturated fat. Serve it with a salad or vegetables to balance the meal.
- Allergens: it contains wheat, milk, and egg.
Quick Answers
Which cheese is best?
A mix of cheddar and mozzarella gives you flavor and a good melt. Gouda, Gruyère, or a little Parmesan also work well. Shred it from a block if you can, since it melts more smoothly.
Can I make a cheese jalousie ahead of time?
Yes. Assemble it without the egg wash, cover it, and refrigerate for up to a day, then brush with egg wash just before baking. You can also freeze it unbaked for up to a month. Bake it from frozen at 375°F, adding 10 to 15 minutes and covering it with foil if it browns too quickly.
How do I reheat leftovers?
Warm slices in a 350°F oven for 10 to 15 minutes, until hot all the way through (165°F / 74°C). The microwave works, but it softens the pastry. Refrigerate leftovers within 2 hours and eat them within 3 to 4 days.
Can I make it vegetarian?
Yes. Replace the chicken with sauteed mushrooms and spinach (squeezed very dry), or with chopped broccoli and extra cheese.
Last Slice
A jalousie is one of those recipes that makes you look more skilled than you are. Cool the filling, keep the pastry cold, and the oven does the rest. This chicken and cheese jalousie recipe is easy to adapt, so make it once as written and then try your own filling. If you do, leave a comment and tell me what you used.
More Pastry and Party Food
- Chicken Pastry Recipe, individual puff pastry pockets with a creamy filling
- Pastry Flour Recipes, if you want to make your own flaky crust
- Iowa Party Bites Recipe, another easy make-ahead appetizer
