Homemade Vol-au-Vent Cases Recipe
This recipe guides you through making homemade Vol-au-Vent cases using puff pastry sheets. These delicate, golden puff pastry cases are perfect for filling with savory or sweet mixtures, making an elegant appetizer or light meal. The recipe includes detailed steps for cutting and baking the pastry to create crisp, hollow shells ready to be filled.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 15 Vol-au-Vent cases
- Category: Appetizer
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Ingredients
- 2 sheets puff pastry (about 1 pound / 450 g total)
- 1 large egg (beaten)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
- Prepare Puff Pastry: Unroll the chilled puff pastry sheets. If using frozen, thaw according to package instructions and roll out on a lightly floured surface as needed to smooth the dough.
- Cut Circles: Use a 2.25-inch (5.5 cm) round cutter to cut out as many circles as possible, ensuring the total number is even.
- Arrange Bases: Place half of the cut circles on the prepared baking sheet—these will serve as the bases of the Vol-au-Vent cases.
- Make Pastry Rings: Using a 1.5-inch (3.5 cm) cutter, cut out the center of each of the remaining circles to create rings. Retain and bake the small cut-out centers alongside the cases to avoid waste.
- Assemble Cases: Lightly brush the edges of the base circles with beaten egg to help the rings adhere. Place one pastry ring on top of each base circle, gently pressing to attach.
- Egg Wash: Brush the tops of the assembled cases with more beaten egg to achieve a golden finish during baking.
- Bake: Bake on the middle rack for 12 to 15 minutes until the cases are puffed and golden brown. Begin checking for doneness at 12 minutes to avoid overbaking.
- Shape Cases: Allow the cases to cool slightly, then gently press down the raised centers to create space for filling. Alternatively, carefully remove the centers with a knife to use as lids.
- Cool Completely: Let the Vol-au-Vent cases cool entirely before adding your desired fillings.
Notes
- Use good quality frozen puff pastry for best results if not making pastry from scratch.
- Make sure to chill the puff pastry well before cutting to help maintain shape during baking.
- You can save the small cut-out pastry pieces and bake them separately for snacks or garnish.
- The beaten egg wash helps the layers stick and gives a beautiful golden color and shine.
- Letting the cases cool before filling prevents sogginess and helps maintain crispness.
- Use any filling you prefer such as creamy chicken, mushroom duxelles, seafood mixture, or even sweet fillings for dessert versions.
Find it online: https://recipethrive.com/homemade-vol-au-vent-cases-recipe/
