Strawberry Apple Jalousie

1 package (17 ounces, 2 sheets) frozen puff pastry,
thawed

2/3 cups strawberry preserves

1 jar (14 1/2 oz) Dutch baked apples, drained

1 bar (4oz) milk chocolate with almonds, chopped

1 large egg, lightly beaten

2 tbsp clear decorating sugar crystals

Whipped cream or Ice Cream (optional)

Heat oven to 375 degrees. Unfold 1 pastry sheet. Cut sheet in half

across the fold marks. On a lightly floured surface, with a lightly

floured rolling pin, gently roll out one half of the pastry into a

14 x 6 inch rectangle. Place rolled out pastry on ungreased cookie sheet.

Spread 1/3 cup preserves over top, leaving 1 inch border all around. Slice

any large apple slices. Evenly scatter 1/2 of the apples over top of preserves.

Sprinkle top with half of chocolate bar. Roll other half of pastry into 15 x 8 inch

rectangle. Along folded edge, cut parallel slits, about 3/4 inch apart and

2 1/2 inches long. Brush border of 1st pastry around filling with some egg.

Top with slit pastry. Gently press edges together to seal. Brush top with

some egg; sprinkle with sugar crystals. Bake for 25 minutes or until puffed

and golden. Transfer to a wire rack. Make a second jalousie with remaining

pastry, preserves, apples, chocolate, egg and sugar crystals. Bake as above.

Serve warm or at room temperature, with whipped cream or ice cream. 16 serving.