Photo: Stacked Puff Pastry with Cherries Recipe
Ingredients
- 2 sheets puff pastry, thawed
- 1 egg beaten with 2 tablespoons water
- 1 can pie cherries, drained
- 1/2 cup bread or cake crumbs
Directions
Preheat oven to 400 degrees F.
Cut 4 "walls" of puff pastry by cutting approximately 1-inch wide strips along each side of a sheet of puff pastry. Set "walls" aside. Poke the remaining "floor" of puff pastry with a fork to provide an escape for steam.
Lightly apply the egg wash just inside the cut edges of the "floor". Stack "wall" pieces on top of "floor" piece placing the cut edge of the "walls" on the outside edge. Dab ends of "walls" with egg wash and fold long pieces over to form a square.
Cut a 7 by 7-inch square out of the second sheet of puff pastry. Fold it in half and cut vents for steam along the fold.
Shake bread or cake crumbs on drained cherries and let sit for 10 minutes. Spoon cherry mixture onto pastry "floor", using more than you may think necessary to compensate for the pastry puffing. Apply egg wash on "walls" avoiding the very edge.
Lay vented "top" piece on top. Brush with egg wash.
Bake in oven for 30 minutes. Reduce temperature to 350 degrees F and bake for another 30 minutes.
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By amonroe10
Houston, TX
on March 20, 2010
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I did a combo of this and AB's fruit tart. I made the stacked puff pastry base and filled the inside with fresh strawberries and blueberries. I didn't make a top for it, so I only cooked it for about 25-30 minutes. This was GREAT! I only wish I had put more fruit in the middle - the puff pastery puffed up higher than I expected, so I was left with a thin layer of fruit and a lot of pasty. Next time I will put on more fruit.
By texaschickeee_1...
HOUSTON, TX
on October 28, 2008
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Since my BF likes cherry pie, I made this for him. He loved it, and it was so easy. I saw the show and that made it easier to stack it the way it needed to be stacked.
BTW- Alton is right use way more then you think you need.
By paulagar_6836568
Phoenix, AZ
on December 12, 2006
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This is delightful. It freezes well and maintains it's texture and taste. I used sugar free cherries this time and plan to use other fruit fillings. I also want to find whole wheat puff pastry, if there is such a thing an try that. It's a beautiful pastry when it comes out of the oven. The only downside was directions in the recipe. They were confusing and required several readings. That made the initial preparation slow going. The next time around it will be a snap to prepare.
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