Recipe: Aprikosen-Jalousien, Swiss Apricot “Blinds”

When you enter a bakery in Switzerland, you may find a fruit-topped pastry known as a Jalousie. After seeing these for years, I always assumed the name was French, as the word jalousie means “jealousy.” I imagined people would feel jealous watching you eat one of these pastries, and so that was my rationale for the name, which turned out to be completely wrong!

During a recent visit to the Crest bakery in Flims, I finally asked the person behind the counter about the etymology of the Jalousie. She explained that jalousie (jalousien, plural) means “venetian blinds” in German. The pastry earned this name because the sliced fruit is layered in a cascading way like window blinds. Later, when I looked up jalousie in a French-English dictionary, I learned that this word can also mean “venetian blinds” in French. So, while many bakery items in Switzerland have different names in French and German (e.g., zopf vs. tresse, gipfel vs. croissant or mailänderli vs. milanais), the Jalousie pastry is generally known in both of these linguistic regions by the same name.

For a super-quick summer dessert, check out my recipe below for Aprikosen-Jalousien, a.k.a. “apricot blinds” from Switzerland. I think they would be delicious served warm with a scoop of vanilla ice cream. However, I really like them on their own — not too sweet, and the flavor of baked apricots really comes through.


  • Difficulty: easy
  • Print
Contains: milk, gluten, tree nuts, wheat


  • fresh apricots
  • puff pastry (pâte feuilletée)
  • an egg, beaten
  • honey
  • powdered sugar
  • finely chopped pistachios


  1. Preheat oven to 200°C / 400°F.
  2. Cut the puff pastry into rectangles. I used a curved pastry wheel for slightly crimped edge. Lay them out on a baking sheet lined with parchment paper.
  3. Halve the fresh apricots and cut them into slices. Place a row of these slices in the center of the puff pastry rectangles. Brush the edges of the puff pastry with some of the beaten egg.
  4. Bake for about 20 minutes, until the puff pastry has risen and turned golden brown. While they are still warm, use a pastry brush to spread a thin layer of warmed honey on the apricots.
  5. Give them a dusting of powdered sugar and then sprinkle on some of the finely chopped pistachios.

8 replies »

  1. Well… jalousie is a French word also as in France, Belgium and Québec the word jalousie describe also a venitien blind or the window shutters with horizontal slates…

    • Yes! Thank you for sharing this. This word does not only belong to Switzerland. 🙂 I do not know about the origin of this pastry though, so I am curious to know where it first started. Always more research to do!

  2. Thank you so much for posting this recipe. As easy as it may be I’ve been looking for it for years. I used to live in Bern and my roommate was from Ostermundigen. Her mother used to make these on large baking sheets and serve with whipped cream for lunch. When plums came in season, she would substitute the apricots with damask plums and because they were so watery would lay down a layer of chopped – almost powdered – almonds to soak up the juices. But the apricots are so much better. And using honey sounds great! Thank you again.

    • Hello Deborah! Thank you for your message! I’m so happy that you found this recipe. Sounds like you have very good memories of this dessert in Switzerland. I am counting down the weeks until Swiss apricot season… I hope you like this recipe as much as we do. Many thanks, and best wishes. -Heddi

  3. Well thank you. I finally planted an apricot tree in my backyard this summer and it’s thriving because it’s been raining in Southern California. Last year my lemon trees burned, this year I’m growing apricots. And will be making more aprikossen!

    • Sounds wonderful! Sorry to hear about those lemon trees! Good luck with the apricots. 🙂

  4. I really am in love with a fruit-topped pastry known as a Jalousie. I first ate it a few years back when a friend of mine took me to a bakery to try it. Now, I am in love with this pastry.

    • Hello Greg! With apricots in season, I just made these a few days ago. They are one of my favorites too. Thanks for your nice message. Best wishes, -Heddi

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