Brie and Cranberry Vol Au Vent
Appetizer
Ingredients
2 sheets frozen puff pastry (or 9 puff pastry cups), thawed
3 ounces brie, cut into cubes
1/4 cup cranberry sauce
3 tablespoons crushed pistachios
Egg wash (one egg + 1 tablespoon water)
Description
Vol au vent might sound fancy, but is a simple and quick appetizer that is perfect for last minute entertaining! Also a great way to use all that leftover cranberry sauce from Thanksgiving.
What is vol au vent?
Vol-au-vent, pronounced vol-ah-vahn, is a French puff pastry appetizer or small snack, often filled with chicken or fish, and topped with a creamy sauce.
The French word vol au vent means “windblown” in English and describes its very light texture. And while you will see the plural spelled “vol-au-vents” all over the internet (and some restaurant menus), the correct spelling is “vols-au-vent”. Thanks, Google!
If you want to get technical, vols au vent are between 4 to 8 inches. The bite size version (around 2 inches in diameter) that I’m teaching you today, would be called mini bouchée or bouchée mignonne in France.
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Here are some suggestions:
Chicken
Mushrooms
Shrimp
Tuna
Sausage
Creamed Spinach
Creamed Corn
Ham and Pineapple
Chocolate Mousse
Strawberries and Cream
Lemon Mascarpone Cream
Cheese and Guava
Directions
Preheat oven to 425 degrees F.
On a lightly floured surface, unfold the puff pastry sheets and gently roll until 1/4-inch thick. If using puff pastry cups, skip to step X.
Using a 2½” round cutter, cut 9 circles on each pastry sheet and transfer to a baking sheet lined with parchment paper. Then, use a 1½” cutter to cut a hole in the center out of half the circles, creating rings. Place the rings on top of the whole circles. Discard the cut centers.
Place the raw vols au vent in the freezer for 15 minutes (and no more than 30 minutes).
When oven is preheated, brush the center of the vols au vent with the egg wash. Do not brush the edges, so the puff pastry can rise evenly.
Bake until golden brown, about 12-15 minutes.
Remove the pastries from the oven. If the centers puffed a lot, use a pairing knife to cut them out or push them in with your fingers, to created a hollow space for the cheese.
Insert the brie cubes inside the hollowed center. Top with the cranberry sauce and crushed pistachios.
Bake again until the cheese has melted, about 10 minutes.
Let them cool slightly and serve immediately!
Notes
PUFF PASTRY ISSUES:
Work with the puff pastry as soon as it is pliable. Letting it sit too long and soften means it won't puff as nicely in the oven.
Using sharp cutters will help your pastries rise evenly. If your cutters are dull, you might risk mashing the layers together and that will make it hard for them to separate and puff when baking.
A good insurance for an even lift is to pop the vols au vent in the freezer for about 15 minutes so the butter can re-solidify. The butter will then melt more slowly in the oven, helping the puff pastry hold its shape and lift evenly.
If you still end up with lopsided vols au vent, just gently mold them with your hands once they are out of the oven. Nobody will notice!
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How to reheat vols au vent
Puff pastry treats are the flakiest when freshly baked. However, if you have leftovers, you can reheat them in the oven, at 350 degrees F, for about 10-15 minutes or until warm!
Can I freeze vol au vent?
Yes. It will lose its freshly baked, right-out-of-the-oven appeal, but it can be done.
Make sure to allow it to defrost completely – preferably in the fridge overnight – and then bake until hot all the way through.
Nutrition
Amount Per Serving: CALORIES: 101 TOTAL FAT: 7g SATURATED FAT: 2g TRANS FAT: 0g
UNSATURATED FAT: 4g CHOLESTEROL: 30mg SODIUM: 95mg CARBOHYDRATES: 7g FIBER: 0g SUGAR: 3g
PROTEIN: 4g