Venturing into the world of vol-au-vents opens up a universe of elegant, bite-sized possibilities perfect for entertaining or elevating weeknight dinners. These flaky pastry shells are like blank canvases waiting for your favorite savory fillings—from creamy chicken to sophisticated seafood. Get ready to discover 29 irresistible creations that will make these little puff pastry cups your new go-to for impressive yet approachable comfort food!
Creamy Mushroom Vol-au-Vents
Evening light filters through the kitchen window, casting a soft glow on the counter where I’ve laid out the ingredients for a quiet, comforting meal. There’s something deeply soothing about the earthy scent of mushrooms and the promise of a flaky, buttery pastry. This dish feels like a gentle embrace at the end of a long day.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 25 minutes
Ingredients
For the vol-au-vent shells:
– 1 (17.3-ounce) package frozen puff pastry sheets, thawed
– 1 large egg
– 1 tablespoon water
For the creamy mushroom filling:
– 2 tablespoons unsalted butter
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 pound cremini mushrooms, thinly sliced
– 1/2 cup dry white wine
– 1 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 1/4 teaspoon freshly grated nutmeg
– 1 tablespoon fresh thyme leaves
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheets on a lightly floured surface.
3. Use a 3-inch round cutter to cut 12 circles from the pastry sheets.
4. Use a 2-inch round cutter to cut a smaller circle from the center of 6 of the larger circles, creating rings; these will be the tops.
5. Place the 6 solid circles on the prepared baking sheet.
6. In a small bowl, whisk together the egg and 1 tablespoon of water to create an egg wash.
7. Brush a thin layer of the egg wash around the outer edge of each solid pastry circle.
8. Carefully place one pastry ring on top of each egg-washed solid circle, aligning the edges, to form a pastry shell with a raised border.
9. Prick the center base of each assembled shell 3-4 times with a fork to prevent puffing.
10. Bake the shells on the middle oven rack for 18-20 minutes, until puffed and golden brown.
11. While the shells bake, melt 2 tablespoons of unsalted butter in a large skillet over medium heat.
12. Add the finely diced onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
13. Add the minced garlic and cook for 1 minute, until fragrant.
14. Increase the heat to medium-high and add the sliced mushrooms to the skillet.
15. Cook the mushrooms for 8-10 minutes, stirring only occasionally, allowing them to brown and release their liquid; avoid stirring too often to get a good sear.
16. Pour in the 1/2 cup of dry white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.
17. Let the wine simmer for 2-3 minutes until reduced by half.
18. Reduce the heat to medium-low and stir in the 1 cup of heavy cream, 1/4 cup grated Parmesan, 1/4 teaspoon nutmeg, 1 tablespoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
19. Simmer the sauce gently for 4-5 minutes, stirring frequently, until it thickens enough to coat the back of a spoon.
20. Remove the baked pastry shells from the oven and let them cool on the sheet for 5 minutes.
21. Gently press down the center of each puffed shell with the back of a spoon to create a well for the filling.
22. Spoon the warm creamy mushroom filling into the center of each vol-au-vent shell, dividing it evenly.
23. Garnish each filled vol-au-vent with an extra sprinkle of fresh thyme leaves.
A rich, velvety cream clings to the savory, deeply browned mushrooms, all cradled by a pastry so flaky it shatters at the slightest touch. The hint of nutmeg and white wine adds a subtle, elegant brightness that lifts the earthy flavors. For a beautiful presentation, serve them on a bed of lightly dressed arugula or alongside a simple roasted carrot salad.
Chicken and Tarragon Vol-au-Vents
Perhaps it’s the quiet of a late afternoon that makes these delicate, flaky pastries feel like such a tender indulgence—each bite filled with the gentle, anise-like whisper of tarragon and tender shreds of chicken, all cradled in a buttery puff pastry shell. They’re a small, comforting luxury, the kind of thing that turns an ordinary evening into something softly memorable.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the pastry:
– 1 sheet (about 8 oz) frozen puff pastry, thawed according to package directions
– 1 large egg, beaten with 1 tablespoon water (for egg wash)
For the filling:
– 1 tablespoon unsalted butter
– 1 small yellow onion, finely diced (about 1/2 cup)
– 1 cup cooked chicken breast, shredded (about 6 oz)
– 1 tablespoon all-purpose flour
– 3/4 cup whole milk
– 1 tablespoon fresh tarragon leaves, finely chopped
– 1/4 teaspoon fine sea salt
– 1/8 teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheet on a lightly floured surface and, using a 3-inch round cutter, cut out 6 circles, re-rolling scraps once if needed.
3. Place the pastry circles on the prepared baking sheet, spacing them about 1 inch apart.
4. Using a smaller 2-inch round cutter, gently score a shallow inner circle on each pastry round, being careful not to cut all the way through—this creates a border that will puff up around the filling.
5. Brush the tops of the pastry circles lightly with the egg wash, avoiding the scored edges to prevent them from sticking down.
6. Bake the pastry shells for 15 minutes, or until they are puffed and golden brown, then remove them from the oven and let cool slightly on the baking sheet.
7. While the pastry bakes, melt the butter in a medium saucepan over medium heat.
8. Add the diced onion and cook, stirring occasionally, for 5 minutes until softened and translucent.
9. Sprinkle the flour over the onions and cook, stirring constantly, for 1 minute to form a roux and cook out the raw flour taste.
10. Gradually whisk in the milk until smooth, then bring the mixture to a gentle simmer, stirring frequently, until it thickens slightly, about 3–4 minutes.
11. Stir in the shredded chicken, chopped tarragon, salt, and pepper, and cook for 2 more minutes until heated through, then remove from the heat.
12. Once the pastry shells are cool enough to handle, use a small knife to carefully lift out the scored centers, creating a hollow for the filling.
13. Spoon the warm chicken and tarragon filling evenly into each pastry shell, filling them just to the brim.
14. Return the filled vol-au-vents to the oven and bake for an additional 5 minutes to warm everything through.
15. Remove from the oven and let rest for 2–3 minutes before serving.
Rich and creamy, the filling contrasts beautifully with the crisp, airy layers of pastry, while the tarragon adds a subtle, herbal brightness that lingers pleasantly. Serve them warm on a platter garnished with a few extra tarragon leaves, perhaps alongside a simple green salad for a light, elegant meal.
Smoked Salmon and Dill Vol-au-Vents
Folding the delicate puff pastry into these little cups feels like a quiet meditation, a gentle rhythm of hands and flour that slows the world for a moment. Each vol-au-vent becomes a tiny, buttery vessel waiting to be filled with something soft and savory, a perfect contrast to the crisp, golden shell that will emerge from the oven. It’s a simple pleasure, this act of creating something beautiful and delicious from just a few thoughtful ingredients.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the Vol-au-Vent Shells:
– 1 (17.3-ounce) package frozen puff pastry sheets, thawed
– 1 large egg
– 1 tablespoon water
For the Filling:
– 8 ounces cold-smoked salmon, finely chopped
– 4 ounces cream cheese, softened to room temperature
– 2 tablespoons fresh dill, finely chopped
– 1 tablespoon fresh lemon juice
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 400°F (204°C) and line a large baking sheet with parchment paper.
2. Unfold one thawed puff pastry sheet onto a lightly floured surface and roll it out gently to smooth any seams, maintaining its rectangular shape.
3. Using a 2-inch round cookie cutter, cut 12 circles from the pastry sheet, pressing straight down without twisting to help the layers rise evenly.
4. Place the pastry circles onto the prepared baking sheet, spacing them about 1 inch apart.
5. Use a 1.5-inch round cutter to score a smaller circle in the center of each pastry round, cutting only halfway through the dough to create a border that will puff up.
6. In a small bowl, whisk together the egg and 1 tablespoon of water to create an egg wash.
7. Lightly brush the egg wash over the top surface of each pastry circle, avoiding the scored center area to prevent it from sticking down.
8. Bake the pastry shells on the middle oven rack for 12 to 15 minutes, until they are puffed and a deep, golden brown all over.
9. Remove the baking sheet from the oven and let the shells cool completely on the sheet for about 10 minutes.
10. Gently press down the soft, scored center of each cooled shell with your thumb to create a well for the filling, being careful not to crush the flaky sides.
11. In a medium mixing bowl, combine the softened cream cheese, finely chopped smoked salmon, fresh dill, lemon juice, and black pepper.
12. Stir the mixture with a fork until it is fully combined and has a uniform, spreadable consistency.
13. Spoon approximately 1 tablespoon of the salmon and dill filling into the well of each cooled vol-au-vent shell.
14. Arrange the filled vol-au-vents on a serving platter.
Kneading the cream cheese with the salmon creates a wonderfully creamy texture that melts slightly against the warm, flaky pastry. The fresh dill and lemon offer a bright, herbal lift that cuts through the richness, making each bite feel light and elegant. For a beautiful presentation, garnish the platter with extra sprigs of dill and thin slices of lemon just before serving.
Spinach and Feta Cheese Vol-au-Vents
Folding the delicate puff pastry, I remember how these little pockets of spinach and feta first came to me on a quiet, rainy afternoon, a simple craving for something both elegant and comforting. They are like edible journals, each layer holding a moment of quiet kitchen reflection, a gentle process of filling and baking that turns humble ingredients into something celebratory.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 20 minutes
Ingredients
For the Vol-au-Vent Shells
– 1 (17.3-ounce) package frozen puff pastry sheets, thawed
– 1 large egg
– 1 tablespoon water
For the Spinach and Feta Filling
– 10 ounces fresh spinach
– 1 tablespoon olive oil
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 4 ounces feta cheese, crumbled
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon black pepper
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheets on a lightly floured surface.
3. Use a 3-inch round cutter to cut 12 circles from the pastry sheets, re-rolling scraps as needed.
4. Use a 2-inch round cutter to cut a smaller circle from the center of 6 of the larger circles, creating rings; set these rings aside.
5. Place the 6 full circles on the prepared baking sheet, spacing them 2 inches apart.
6. In a small bowl, whisk together the egg and 1 tablespoon of water to make an egg wash.
7. Brush a thin layer of the egg wash over the top of each full pastry circle on the baking sheet.
8. Carefully place one pastry ring on top of each egg-washed circle, aligning the edges, to form a raised border.
9. Prick the center base of each assembled vol-au-vent shell 3-4 times with a fork to prevent puffing.
10. Brush the top edges of the pastry rings with the remaining egg wash.
11. Bake the empty shells in the preheated oven for 15 minutes, or until puffed and golden brown.
12. While the shells bake, heat 1 tablespoon of olive oil in a large skillet over medium heat.
13. Add the finely diced onion to the skillet and cook for 5 minutes, stirring occasionally, until softened and translucent.
14. Add the minced garlic to the skillet and cook for 1 minute, until fragrant.
15. Add all 10 ounces of fresh spinach to the skillet, stirring until it wilts completely, about 3-4 minutes.
16. Transfer the cooked spinach mixture to a colander and press with a spoon to drain excess liquid thoroughly; let it cool for 5 minutes.
17. In a medium bowl, combine the drained spinach mixture, 4 ounces of crumbled feta cheese, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of black pepper; mix gently until evenly incorporated.
18. Once the baked shells are out of the oven, use the back of a spoon to gently press down the center of each puffed shell to create a cavity.
19. Evenly divide the spinach and feta filling among the 6 prepared shells, spooning it into the centers.
20. Return the filled vol-au-vents to the oven and bake for an additional 5 minutes at 400°F, just until the filling is heated through and the cheese is slightly melty.
21. Remove from the oven and let the vol-au-vents cool on the baking sheet for 5 minutes before serving.
Momentarily, the crisp, buttery layers give way to the warm, savory filling where the earthy spinach and tangy feta meld with a hint of nutmeg. Their flaky texture makes them perfect for a light lunch with a simple salad, or you could serve them as elegant appetizers at a gathering, perhaps drizzled with a little honey for a surprising sweet contrast.
Ham and Cheese Vol-au-Vents
Lately, I’ve found myself craving the simple comfort of flaky pastry and melted cheese, a quiet kitchen project that feels like a gentle exhale after a long week. These little puff pastry cups, filled with savory ham and a creamy sauce, are a humble nod to classic appetizers, perfect for a cozy gathering or a treat just for you.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 20 minutes
Ingredients
For the pastry:
– 1 (17.3-oz) package frozen puff pastry sheets, thawed
– 1 large egg
– 1 tbsp water
For the filling:
– 1 tbsp unsalted butter
– 1 tbsp all-purpose flour
– 1 cup whole milk
– 1/4 tsp salt
– 1/8 tsp ground black pepper
– 1/8 tsp ground nutmeg
– 1 cup diced cooked ham (about 4 oz)
– 1 cup shredded Gruyère cheese (about 4 oz)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheets on a lightly floured surface.
3. Using a 2-inch round cutter, cut 12 circles from the pastry sheets, re-rolling scraps as needed.
4. Using a 1.5-inch round cutter, score a smaller circle in the center of each pastry circle, cutting halfway through the dough to create a border.
5. In a small bowl, whisk the egg with 1 tbsp water to make an egg wash.
6. Brush the egg wash lightly over the top of each pastry circle, avoiding the scored center.
7. Bake the pastry circles on the prepared sheet for 15 minutes, or until puffed and golden brown.
8. While the pastry bakes, melt 1 tbsp butter in a saucepan over medium heat.
9. Whisk in 1 tbsp flour and cook for 1 minute, stirring constantly, until bubbly and fragrant.
10. Gradually whisk in 1 cup milk until smooth, then bring to a simmer, stirring often.
11. Cook the sauce for 3-5 minutes, until thickened enough to coat the back of a spoon.
12. Remove the sauce from heat and stir in 1/4 tsp salt, 1/8 tsp pepper, 1/8 tsp nutmeg, 1 cup diced ham, and 1 cup shredded cheese until the cheese melts.
13. Once the pastries are baked, use a spoon to gently press down the scored centers to create wells.
14. Spoon the warm ham and cheese filling evenly into each pastry well.
15. Return the filled pastries to the oven and bake for 5 more minutes, until the filling is bubbly.
Gently, these vol-au-vents offer a delightful contrast: the pastry shatters into buttery flakes, giving way to a rich, velvety filling where the salty ham and nutty Gruyère meld beautifully. Serve them warm on a rustic platter, perhaps with a light arugula salad, for a touch of elegance that still feels wonderfully approachable.
Prawn and Avocado Vol-au-Vents
Perhaps there’s something quietly magical about transforming humble pastry shells into vessels for delicate seafood—a small kitchen ritual that feels both elegant and comforting on a winter evening.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the vol-au-vent shells:
– 6 frozen puff pastry vol-au-vent shells (2-inch diameter each)
– 1 large egg, beaten
For the prawn filling:
– 12 ounces raw prawns, peeled and deveined
– 1 tablespoon olive oil
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
– 1/2 teaspoon garlic powder
For the avocado mixture:
– 1 ripe avocado, peeled and diced
– 2 tablespoons mayonnaise
– 1 tablespoon fresh lime juice
– 1 tablespoon chopped fresh cilantro
– 1/4 teaspoon salt
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Arrange the frozen vol-au-vent shells on the prepared baking sheet, spacing them 1 inch apart.
3. Brush the top surface of each shell lightly with beaten egg using a pastry brush.
4. Bake the shells at 400°F for 12-15 minutes until they puff up and turn golden brown, then transfer to a wire rack to cool completely.
5. Tip: Don’t open the oven during the first 10 minutes of baking to prevent the pastry from collapsing.
6. While shells bake, pat the prawns completely dry with paper towels to ensure proper searing.
7. Heat olive oil in a skillet over medium-high heat until it shimmers (about 1 minute).
8. Add prawns to the hot skillet in a single layer without crowding.
9. Season prawns evenly with salt, black pepper, and garlic powder.
10. Cook prawns for 2-3 minutes per side until they turn opaque pink and curl slightly.
11. Tip: Remove prawns from heat just before they’re fully cooked through, as residual heat will finish the cooking.
12. Transfer cooked prawns to a cutting board and chop them into 1/2-inch pieces.
13. In a medium bowl, combine diced avocado, mayonnaise, lime juice, cilantro, and salt.
14. Gently fold the chopped prawns into the avocado mixture until just combined.
15. Tip: Add the lime juice immediately after dicing the avocado to prevent browning.
16. Carefully remove the top third of each cooled vol-au-vent shell using a paring knife.
17. Spoon the prawn-avocado mixture evenly into the shell cavities, mounding it slightly.
18. Replace the pastry tops at a slight angle for visual appeal.
The contrast between the flaky, buttery shells and the creamy avocado creates a lovely textural dance, while the bright lime cuts through the richness of the prawns. For a beautiful presentation, arrange them on a platter with microgreens and serve immediately while the pastry remains crisp.
Wild Mushroom and Truffle Oil Vol-au-Vents
Remembering the quiet comfort of a rainy afternoon, I find myself drawn to the kitchen to create something that feels both elegant and deeply comforting. These delicate puff pastry shells filled with earthy mushrooms and the luxurious whisper of truffle are a small, perfect indulgence, a moment of warmth to hold close. They speak of forest floors and simple, profound pleasures.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the Vol-au-Vent Shells:
– 1 (17.3-ounce) package frozen puff pastry sheets, thawed
– 1 large egg
– 1 tablespoon water
For the Mushroom Filling:
– 2 tablespoons unsalted butter
– 1 small shallot, finely minced (about 2 tablespoons)
– 12 ounces mixed wild mushrooms (such as cremini, shiitake, and oyster), cleaned and sliced into 1/4-inch pieces
– 1/4 teaspoon kosher salt
– 1/8 teaspoon freshly ground black pepper
– 1/2 cup heavy cream
– 1 teaspoon fresh thyme leaves
– 1 teaspoon truffle oil
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Unfold one thawed puff pastry sheet onto a lightly floured surface. Using a 3-inch round cutter, cut out 12 circles.
3. Use a 2-inch round cutter to score, but not cut all the way through, the center of 6 of the pastry circles, creating a border.
4. Place the 6 unscored circles on the prepared baking sheet. In a small bowl, whisk together the egg and 1 tablespoon of water to make an egg wash.
5. Brush the egg wash lightly over the top of each unscored pastry circle on the baking sheet.
6. Carefully place one scored circle directly on top of each egg-washed base circle, aligning the edges. Tip: The egg wash acts as a glue, helping the layers stick together during baking to form a tall, defined shell.
7. Brush the top of each assembled pastry with more egg wash.
8. Bake the pastry shells on the middle oven rack for 18 to 20 minutes, or until they are puffed and a deep, golden brown all over.
9. While the shells bake, prepare the filling. Melt 2 tablespoons of unsalted butter in a large skillet over medium heat.
10. Add the minced shallot to the skillet and cook, stirring frequently, for 2 minutes until softened and fragrant.
11. Increase the heat to medium-high and add the sliced wild mushrooms, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper to the skillet.
12. Cook the mushrooms, stirring occasionally, for 6 to 8 minutes until they have released their liquid, it has evaporated, and the mushrooms are tender and lightly browned.
13. Reduce the heat to low and pour 1/2 cup of heavy cream into the skillet, stirring to combine.
14. Simmer the mixture gently for 3 to 4 minutes, stirring occasionally, until the cream has thickened slightly and coats the back of a spoon. Tip: Avoid boiling the cream vigorously, as it can separate and become grainy.
15. Remove the skillet from the heat and stir in 1 teaspoon of fresh thyme leaves and 1 teaspoon of truffle oil.
16. Once the pastry shells are baked, use the tip of a paring knife to gently remove the scored center top of each shell, creating a cavity. Tip: Save the removed pastry tops; they make perfect little lids for serving.
17. Spoon the warm mushroom filling into the hollowed-out pastry shells, dividing it evenly among them.
Zestfully, the contrast is everything: the shatteringly crisp, buttery shell gives way to a creamy, deeply savory filling where the woodsy mushrooms and aromatic truffle oil meld perfectly. Serve them warm, perhaps with a simple green salad, letting the rich, umami flavor be the quiet star of a cozy gathering.
Brie and Cranberry Vol-au-Vents
Wandering through the quiet kitchen this evening, I found myself drawn to the simple elegance of combining creamy brie with tart cranberries, a pairing that feels like a gentle whisper of the season. There’s something deeply comforting in the flaky, buttery layers of a vol-au-vent cradling that warm, melty filling, a small indulgence that slows time just enough to savor.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– For the vol-au-vents: 1 package (12 count) frozen puff pastry vol-au-vent shells
– For the filling: 8 oz wheel of brie cheese, 1/2 cup whole-berry cranberry sauce, 1 tbsp honey, 1/4 tsp ground cinnamon
– For garnish: 2 tbsp chopped fresh parsley
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place the frozen puff pastry vol-au-vent shells evenly spaced on the prepared baking sheet.
3. Bake the shells for 15 minutes, or until they are puffed and golden brown.
4. While the shells bake, cut the brie cheese into 12 equal slices, discarding the rind if desired for a smoother texture.
5. In a small bowl, combine the cranberry sauce, honey, and ground cinnamon, stirring gently until mixed.
6. Remove the baked shells from the oven and let them cool on the baking sheet for 2 minutes.
7. Using a spoon, carefully press down the center of each shell to create a hollow for the filling.
8. Place one slice of brie cheese into the hollow of each shell.
9. Spoon about 1 teaspoon of the cranberry mixture over the brie in each shell.
10. Return the filled shells to the oven and bake for an additional 5 minutes, or until the brie is melted and bubbly.
11. Remove from the oven and let cool for 1 minute before garnishing.
12. Sprinkle the chopped fresh parsley evenly over the vol-au-vents.
A buttery crunch gives way to a velvety, tangy-sweet center, with the parsley adding a fresh, herbal note that brightens each bite. Serve these warm on a rustic platter, perhaps with a drizzle of extra honey or alongside a crisp green salad for a light, festive appetizer that feels both humble and celebratory.
Bacon and Caramelized Onion Vol-au-Vents
Nestled in the quiet of a winter afternoon, I find myself drawn to the kitchen, where the promise of something both elegant and comforting awaits. There’s a certain magic in transforming simple, humble ingredients into a dish that feels like a warm embrace, a small celebration of patience and care. Today, that magic comes in the form of delicate pastry shells, filled with the deep, sweet richness of slowly cooked onions and the savory, smoky whisper of bacon.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
For the Caramelized Onions:
– 2 large yellow onions, thinly sliced
– 2 tablespoons unsalted butter
– 1 tablespoon olive oil
– 1/4 teaspoon salt
For the Filling:
– 6 slices thick-cut bacon, chopped into 1/2-inch pieces
– 1/2 cup heavy cream
– 1/4 teaspoon freshly ground black pepper
– 1/8 teaspoon ground nutmeg
For Assembly:
– 1 package (1.1 lbs) frozen puff pastry sheets, thawed according to package directions
– 1 large egg, beaten with 1 tablespoon water (for egg wash)
Instructions
1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. In a large skillet over medium-low heat, melt the 2 tablespoons of unsalted butter with the 1 tablespoon of olive oil.
3. Add the 2 thinly sliced yellow onions and the 1/4 teaspoon of salt to the skillet, stirring to coat.
4. Cook the onions, stirring occasionally, for 30-35 minutes until they are deeply golden brown, soft, and have reduced significantly in volume. Tip: Do not rush this step; true caramelization requires low, slow heat.
5. While the onions cook, place the 6 slices of chopped bacon in a separate cold skillet.
6. Turn the heat to medium and cook the bacon, stirring occasionally, for 8-10 minutes until crisp. Tip: Starting in a cold pan helps render the fat evenly for perfectly crisp bacon.
7. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the skillet.
8. Return the skillet with the bacon fat to medium heat and add the caramelized onions.
9. Stir in the 1/2 cup of heavy cream, 1/4 teaspoon of black pepper, and 1/8 teaspoon of nutmeg. Cook for 2-3 minutes until the cream thickens slightly and coats the onions. Remove from heat and stir in the cooked bacon.
10. On a lightly floured surface, roll one thawed puff pastry sheet to a 10×10-inch square.
11. Using a 2.5-inch round cutter, cut out 12 circles from the pastry sheet and place them on the prepared baking sheet.
12. Use a 1.5-inch round cutter to lightly score (do not cut all the way through) a smaller circle in the center of each pastry round, creating a border.
13. Brush the borders of each pastry round with the prepared egg wash.
14. Bake the pastry shells at 400°F for 15-18 minutes, until puffed and golden brown. Tip: The scored center should rise less, creating a perfect well for the filling.
15. Immediately after removing from the oven, use the back of a spoon to gently press down the center of each puff to create a cavity.
16. Spoon the warm bacon and onion filling into the center of each pastry shell.
17. Serve immediately. The contrast is everything—the shatteringly crisp, buttery layers of pastry give way to the luxuriously soft, creamy filling, where the sweetness of the onions and the saltiness of the bacon find perfect harmony. For a delightful twist, top each vol-au-vent with a tiny dollop of apple butter or a single fresh thyme leaf just before serving.
Goat Cheese and Sun-Dried Tomato Vol-au-Vents
Lately, I’ve found myself craving something that feels both elegant and comforting, a little bite of warmth to savor slowly. These vol-au-vents, with their flaky pastry and rich, tangy filling, are just that—a quiet moment of indulgence. They come together with a few simple ingredients, transforming into something truly special with a little care and patience.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the vol-au-vents:
– 1 package (about 1 pound) frozen puff pastry, thawed according to package directions
– 1 large egg
– 1 tablespoon water
For the filling:
– 4 ounces goat cheese, at room temperature
– 1/4 cup sun-dried tomatoes packed in oil, drained and finely chopped
– 2 tablespoons heavy cream
– 1 tablespoon fresh thyme leaves
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheet on a lightly floured surface.
3. Using a 2-inch round cookie cutter, cut out 24 circles from the pastry.
4. Place 12 of the circles on the prepared baking sheet, spacing them about 1 inch apart.
5. Use a 1-inch round cutter to gently press a smaller circle into the center of each of the 12 circles on the baking sheet, cutting about halfway through the dough to create a border; do not cut all the way through.
6. In a small bowl, whisk together the egg and 1 tablespoon of water to make an egg wash.
7. Lightly brush the egg wash over the raised border of each pastry circle, avoiding the center well.
8. Place the remaining 12 pastry circles on top of the egg-washed borders, gently pressing to seal.
9. Bake in the preheated oven for 15-18 minutes, or until the pastries are puffed and golden brown.
10. While the pastries bake, prepare the filling: in a medium bowl, combine the goat cheese, chopped sun-dried tomatoes, heavy cream, thyme leaves, and black pepper.
11. Mix with a fork until the ingredients are well blended and the mixture is smooth and spreadable.
12. Once the pastries are baked, remove them from the oven and let them cool on the baking sheet for 5 minutes.
13. Carefully remove the center “lid” from each pastry by gently lifting it with a knife tip; if the center is still doughy, you can scoop it out with a small spoon.
14. Evenly divide the goat cheese filling among the 12 pastry shells, spooning it into the hollow centers.
15. Return the filled pastries to the oven and bake for an additional 2-3 minutes, just until the filling is slightly warmed.
16. Remove from the oven and let cool for a few minutes before serving.
Gently, these vol-au-vents offer a delightful contrast: the pastry shatters into buttery flakes, giving way to the creamy, tangy filling studded with sweet, chewy tomatoes. The fresh thyme whispers through each bite, adding an herbal brightness that keeps it from feeling too rich. For a lovely presentation, serve them warm on a simple wooden board, perhaps with a drizzle of honey or a sprinkle of toasted pine nuts for a subtle crunch.
Artichoke and Spinach Vol-au-Vents
Cradling a warm vol-au-vent in my hands, its flaky layers promising a savory secret within, feels like a quiet moment of indulgence. This recipe for a creamy artichoke and spinach filling, nestled in buttery puff pastry, is a simple yet elegant way to turn an ordinary evening into something softly special. It’s the kind of dish that whispers comfort, perfect for a reflective dinner for two or a thoughtful appetizer to share.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Vol-au-Vents:
– 1 (17.3-ounce) package frozen puff pastry sheets, thawed
– 1 large egg
– 1 tablespoon water
For the Filling:
– 1 tablespoon unsalted butter
– 2 cloves garlic, minced
– 1 (14-ounce) can artichoke hearts, drained and chopped
– 5 ounces fresh spinach
– 4 ounces cream cheese, softened
– 1/4 cup grated Parmesan cheese
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Unfold one thawed puff pastry sheet onto a lightly floured surface. Using a 3-inch round cutter, cut out 12 circles, re-rolling the scraps as needed. Tip: Chill the cutter in ice water for 30 seconds before cutting to help create clean edges.
3. Use a 2-inch round cutter to score, but not cut through, a smaller circle in the center of each 3-inch round, creating a border.
4. In a small bowl, whisk together the egg and 1 tablespoon of water to make an egg wash.
5. Brush the egg wash lightly over the scored border of each pastry round. Place them on the prepared baking sheet.
6. Bake the pastry shells for 15 minutes, or until they are puffed and golden brown.
7. While the shells bake, melt 1 tablespoon of unsalted butter in a large skillet over medium heat.
8. Add the 2 minced garlic cloves and sauté for 1 minute, just until fragrant.
9. Add the chopped artichoke hearts and 5 ounces of fresh spinach to the skillet. Cook for 3-4 minutes, stirring occasionally, until the spinach is fully wilted. Tip: Squeeze any excess liquid from the artichokes with a paper towel before chopping to prevent a watery filling.
10. Reduce the heat to low and add the 4 ounces of softened cream cheese, 1/4 cup of grated Parmesan, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Stir continuously for 2-3 minutes until the cheeses are melted and the mixture is creamy and combined.
11. Remove the baked pastry shells from the oven. Gently press down the centers of the puffed borders with the back of a spoon to create a well.
12. Evenly divide the warm artichoke and spinach filling among the 12 pastry shells. Tip: For extra flavor, sprinkle a little extra Parmesan on top before a final bake.
13. Return the filled vol-au-vents to the oven and bake for an additional 5-7 minutes, until the filling is bubbly.
14. Let the vol-au-vents cool on the baking sheet for 5 minutes before serving.
Velvety and rich, the creamy filling contrasts beautifully with the shatteringly crisp, golden pastry. Each bite offers the tender heartiness of artichoke and the fresh, earthy note of spinach, making these perfect for passing on a platter or enjoying as a main with a simple side salad.
Lobster and Cream Sauce Vol-au-Vents
Zigzagging through my thoughts tonight, I find myself lingering on the quiet luxury of a dish that feels both celebratory and deeply comforting—a delicate puff pastry shell cradling tender lobster in a silky cream sauce. It’s the kind of meal that slows time, inviting you to savor each rich, buttery bite as the evening settles softly around you.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 30 minutes
Ingredients
For the vol-au-vents:
– 6 frozen puff pastry shells (store-bought, about 2 inches in diameter)
For the lobster and cream sauce:
– 1 lb cooked lobster meat, chopped into ½-inch pieces
– 2 tbsp unsalted butter
– 1 small shallot, finely minced (about 2 tbsp)
– 1 cup heavy cream
– ¼ cup dry white wine
– 1 tbsp fresh lemon juice
– ¼ tsp salt
– ⅛ tsp ground white pepper
– 1 tbsp chopped fresh parsley
Instructions
1. Preheat your oven to 400°F. Place the frozen puff pastry shells on a baking sheet lined with parchment paper, spacing them 2 inches apart.
2. Bake the shells for 18–20 minutes, until they are puffed and golden brown. Remove from the oven and let cool completely on a wire rack.
3. While the shells bake, melt the butter in a large skillet over medium heat. Add the minced shallot and cook for 3–4 minutes, stirring often, until softened and fragrant.
4. Pour in the white wine and simmer for 2 minutes to reduce slightly, scraping up any browned bits from the pan for extra flavor.
5. Reduce the heat to medium-low. Stir in the heavy cream, lemon juice, salt, and white pepper. Cook for 5–7 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
6. Gently fold in the chopped lobster meat and cook for 2–3 minutes, just until heated through. Tip: Avoid overcooking the lobster to keep it tender.
7. Remove the skillet from the heat and stir in the chopped parsley. Tip: For a smoother sauce, strain it through a fine-mesh sieve before adding the lobster, though I prefer the rustic texture of the shallot.
8. Using a spoon, carefully remove the top center of each cooled puff pastry shell to create a hollow. Fill each shell generously with the lobster cream mixture.
9. Place the filled vol-au-vents on a serving platter. Tip: Serve immediately to maintain the crispness of the pastry against the warm, creamy filling.
Finally, these vol-au-vents offer a delightful contrast—the flaky, buttery shell gives way to a luxuriously smooth sauce enveloping sweet, succulent lobster. For a creative twist, garnish with a sprinkle of microgreens or a drizzle of truffle oil to elevate the earthy notes, making each bite a quiet celebration of texture and flavor.
Prosciutto and Fig Vol-au-Vents
Cradling a warm vol-au-vent in my hands, its delicate pastry shell feels like a small, edible promise. The sweet, jammy fig and the salty, savory prosciutto inside create a quiet harmony, a perfect bite for a slow afternoon of reflection.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the filling:
– 1/2 cup fig jam
– 4 ounces thinly sliced prosciutto
– 4 ounces goat cheese, at room temperature
– 1 tablespoon fresh thyme leaves
For assembly:
– 1 package (1.1 pounds) frozen puff pastry sheets, thawed
– 1 large egg
– 1 tablespoon water
Instructions
1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheets on a lightly floured surface.
3. Use a 2-inch round cookie cutter to cut 24 circles from the pastry sheets.
4. Use a 1.5-inch round cookie cutter to cut out and remove the centers from 12 of the pastry circles, creating rings.
5. Place the 12 solid pastry circles on the prepared baking sheet, spacing them 1 inch apart.
6. In a small bowl, whisk together the egg and 1 tablespoon of water to create an egg wash.
7. Lightly brush the top surface of each solid pastry circle with the egg wash.
8. Carefully place one pastry ring on top of each egg-washed solid circle, aligning the edges, to form the vol-au-vent shells. Tip: Press gently to seal the layers without compressing the pastry, which helps it rise evenly.
9. Brush the tops of the assembled pastry shells with the remaining egg wash.
10. Bake the shells on the middle rack of the preheated oven for 12 to 15 minutes, or until they are puffed and golden brown.
11. Remove the baking sheet from the oven and let the pastry shells cool on the sheet for 5 minutes.
12. Gently press down the center of each warm, puffed shell with your thumb to create a cavity for the filling. Tip: Doing this while the pastry is still warm makes it easier to shape without breaking.
13. In a small bowl, combine the goat cheese and fresh thyme leaves, mixing until smooth.
14. Spoon 1 teaspoon of fig jam into the cavity of each cooled pastry shell.
15. Tear the prosciutto slices into small pieces and place them over the fig jam in each shell.
16. Dollop approximately 1 teaspoon of the thyme-infused goat cheese mixture on top of the prosciutto in each shell. Tip: Letting the goat cheese come to room temperature first makes it much easier to spread and dollop.
17. Serve the vol-au-vents immediately.
Kneading the soft goat cheese with fragrant thyme, I’m reminded how these simple layers build such complex pleasure. The final bite offers a crisp, buttery shatter from the pastry, followed by the lush, sweet fig and the sharp, creamy cheese, all tied together with the prosciutto’s rich saltiness. For a beautiful presentation, arrange them on a slate board scattered with fresh thyme sprigs and extra fig halves.
Conclusion
A treasure trove of inspiration, these 29 vol-au-vent recipes prove this classic pastry is endlessly versatile. We hope you’ve found a new favorite to try in your own kitchen! Don’t forget to leave a comment telling us which creation you loved most, and if you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these delicious ideas. Happy baking!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
