Stacked Puff Pastry with Cherries

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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.

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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.

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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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Don't know why you think this rates a medium on difficutly, found it very easy. FYI, there is no indication as to how to prep the cooking surface. I used a parachment paper lined baking sheet. Also, I added about 1 teaspoon almond extract to cut the overly sweet cherries. Oh, yes I doubled the amount of cherries and crumbes. Came out GREAT! served it with vanilla ice cream.

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I substituted apple pie filling for the cherries, was delicious, my whole family enjoyed it. Very pretty for presentation. Alton's show on working with puff pastry and constructing this was very helpful.

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I've been making pancakes at home for Sunday morning breakfast for my family for almost 10 years. These are THE BEST pancakes I've ever made. Super simple and SO good!