How to create Volovans from puff pastry according to a step-by-step recipe with photos

Every time, thinking over the menu for a festive table, I want to find recipes that would amuse friends and family. In my culinary collection there are snack options that do not require much time and are always received with a bang. For example, vol-au-vents. These are puff pastry baskets that are filled with various savory snacks. You can offer a huge number of entrails for vol-au-vents, but I recommend the most beloved ones in my family - vol-au-vents with reddish caviar, with chicken and mushrooms, with soft cheese and reddish fish.

Recipe for vol-au-vents with reddish caviar

Ingredients

Yeast puff pastry	500 g
Reddish caviar	100 g
Quail egg	1 PC.
Lemon	1 PC.
Avocado	1 PC.
Sour cream	120 g
Green onions	3-4 feathers
Salt	taste

Instead of a quail egg, you can take a chicken egg or just the yolk of a chicken egg. It is better to use full-fat sour cream, at least 25%.

Making vol-au-vents with reddish caviar

Lay out yeast puff pastry weighing 500 g on the table and cut out circles of a suitable size. I cut out 18 pieces.
Then, using a small cutter, cut out circles of the smallest diameter in half of them. The smallest mugs are not useful to us. Later you can create something else from them, for example cookies. We will need the resulting bagels.
Sprinkle the baking sheet with water. Puff pastry is baked exactly like this - on a baking sheet sprinkled with water. Place whole circles on a baking sheet.
Shake the quail egg. We grease one side of the bagels with egg and glue them to the huge circles. It looks like a basket.
Now brush the egg on top of the bagels.
We pierce the middle of each braid a couple of times with a fork to ensure air escape. Then the bottom of the baskets will be flat.
Place the baking sheet in the oven, preheated to 250°C, for 25-30 minutes. During this period of time, the vol-au-vents will rise and become golden.

Video recipe for vol-au-vents with reddish caviar

A good tutorial on making vol-au-vents from ready-made puff pastry filled with avocado, cream and reddish caviar.

Recipe for royal vol-au-vents

Ingredients

Vol-au-vents made from puff pastry	12 pcs.
Chicken breast	1 PC.
Cream	100 ml
Vegetable oil	50 g
Champignon	100 g
Onion	1 PC.
Salt	taste
Seasonings	taste

Making vol-au-vents with chicken and mushrooms

Cut the chicken breast into small pieces.
Pour 50 grams of vegetable oil into a frying pan and put the chopped meat there.
Cut 100 g of champignons into thin slices.
Finely chop the onion.

Royal vol-au-vent recipe video

Video tutorial on making the insides of vol-au-vents from chicken and champignons with creamy sauce.

Recipe for vol-au-vents with soft cheese and reddish fish

Ingredients

Yeast-free puff pastry	500 g
Yolk	1 PC.
Philadelphia cheese"	200 g
reddish fish	150 g

Philadelphia cheese can be replaced with any other soft cheese or cottage cheese.

Making vol-au-vents with cheese and reddish fish

From puff pastry, rolled out 2 mm wide, we cut out the bases for the vol-au-vents - 12 pieces.
Roll out the dough half a centimeter wide and cut out the sides for the vol-au-vents in 2 shapes - a larger one and a much smaller one.
Place the base circles on a baking sheet lined with parchment. We lay out ring-sides on them.
Be sure to pierce the bottom of the baskets with a fork so that they do not rise during baking.
Stir the chicken egg yolk with a fork and grease the upper part of the rings with it.
Place the baking sheet in the oven preheated to 190°C.
As soon as a golden crust appears on the baskets, take out the baking sheet and press the bottom of any vol-au-vent with a fork.
We fill each basket with Philadelphia cheese, about 200 g of it.
Cut reddish fish (approximately 150 g) into thin strips. We roll each strip into a rose roll. We fix the roses on the cheese filling.

Video recipe for vol-au-vents with cheese and reddish fish

In the video you can carefully see how you can independently prepare vol-au-vents from puff pastry filled with soft cheese and reddish fish.

Useful tips

If you prepare baskets for vol-au-vents yourself and want the sides to be higher, you can place 2 rings for the sides at once. And another piece of advice - you should fill such puff pastry baskets with snacks shortly before serving, otherwise the delicate puff pastry will become soaked and become unpresentable in appearance.

Small vol-au-vents with different fillings are a snack option. Or you can make a luxurious puff pastry pie with chicken, a pie with cheese or mushrooms, a pie with chicken and mushrooms, or you can amaze your friends with a wonderful Georgian puff pastry pie with cheese, called achma. I can also recommend for you incredibly delicious Ossetian pies with meat or cheese.

Vol-au-vents with inside

Vol-au-vents with insides are a ceremonial appetizer, ordinary and at the same time luxurious, always the first to leave the table. Portioned “cups” are prepared like tartlets, but from puff pastry. They taste bland, so they mix well with any filler. You can stuff the vol-au-vents with caviar, sea cocktail, julienne, pate, chicken, mushrooms, Olivier or the rest of your favorite salad.

Why vol-au-vents are a good format:

They prepare simply and quickly. If the dough is defrosted in advance, then shaping and baking will take no more than 30 minutes.
Baked without molds. Unlike tartlets and baskets, vol-au-vents do not require special shapes; they are baked on a baking sheet.
The shape and size of vol-au-vents can be different: round, oval, square, from 3 cm to 6 cm, depending on what molds you have on hand.
“Puff cups” can be baked ahead of time and filled just before serving.
Compared to waffle tartlets, vol-au-vents with insides do not get soggy longer and do not lose their appearance; they look appetizing.

Now I will tell you how to prepare vol-au-vents at home from ready-made puff pastry. And I will share the recipes for the 3 most popular options for the insides of vol-au-vents: with mushrooms, chicken and sprats.

Ingredients

puff pastry without yeast – 500 g
chicken egg – 1 pc.

How to cook vol-au-vents with inside

We will need puff pastry without yeast; you can prepare it yourself or buy it ready-made, rolled out into thin sheets. I completely defrosted the dough on the table, at room temperature. To prevent it from drying out on top during this period of time, I recommend covering it with cling film or a bag. The layer should be approximately 3 mm wide. If necessary, you can roll it out a little - certainly in one direction, from the center, so as not to disturb the puff properties of the dough.

Next we will need 2 dough cutouts - one with a diameter of 3-5 cm (glass, ring), and the other approximately 1 cm smaller (stack, lid, etc.). Using a huge ring, cut out circles from the dough. It is not necessary to use specifically round shapes for cutting out blanks; any that you have are suitable: square, oval, stars, and so on. You must have an even number of blanks.

We leave half of the blanks intact - this will be the bottom of the vol-au-vents. And we press the remaining blanks by cutting down the smallest diameter.

The end result will be thin rings that will serve as the walls of our “puff cups.” You will also have very small mugs left over; you can bake them and then use them to make mini-snacks with pate or other spread; they will look very nice on the table.

I moved the entire base circles onto a piece of parchment. I brushed the edge with a loose egg (for gluing the layers of dough) and placed the rings on top.

Then she smeared the vol-au-vents with egg. I pricked the bottoms 3-4 times with a fork so that they rose so much.

I sent the baking sheet into the oven, preheated to 200 degrees. Bake for 15-20 minutes depending on size. The puff pastry will rise in the oven, resulting in tall, crispy cups. If the bottoms have risen very much, then they can be lightly pressed with a rolling pin, mortar, round handle from a ladle, or something similar.

If your dough suddenly grows too much or the top falls to the side during baking , then don’t worry - while the dough is still warm and soft, it can be adjusted. We take a hot vol-au-vent, without even removing the baking sheet from the oven (just be very careful!), and lightly correct the top that has slipped, pressing it with the palm down. The dough will eventually settle and become cup-like.

The vol-au-vents must cool completely; we transfer them to a dish or tray on which we will serve (they are fragile, so be careful). It's time to build the insides!

Vol-au-vents with champignons

fresh or frozen champignons – 200 g;
onion – 1 pc.;
butter – 20 g;
vegetable oil – 1 tbsp. l.;
sour cream or cream - 1 tbsp. l.;
salt, pepper, ground nutmeg - to taste.

I cut the champignons into small pieces and chopped the onion into cubes. I heated a mixture of butter and vegetable oil in a frying pan, fried the onions and then the mushrooms until soft. I fried everything together, stirring occasionally, until all the moisture had left the pan. Then I added salt, pepper and nutmeg, a spoonful of non-acidic fatty sour cream. I lowered the fire and simmered for another 3-4 minutes. I filled the vol-au-vents with the cooled inside (it’s better to fill it just before serving).

Vol-au-vent with chicken and cheese

The special and spicy chicken inside suits the crispy puff pastry very well. Equally delicious both warm and cool. The taste, surprisingly, bears little resemblance to pork.

chicken fillet – 200 g;
onions – 1 pc.;
vegetable oil – 1-2 tbsp. l.;
hard cheese – 50 g;
ground sweet paprika – 0.5 tsp;
salt, ground hot pepper - to taste.

I cut the chicken fillet into medium cubes and chopped the onion a little smaller. Heat a little vegetable oil in a frying pan and sauté the onions. Then I added the meat, salted it, peppered it, sprinkled it with sweet ground paprika and hot chili pepper (the quantity can be freely adjusted to taste). Fry for another 5 minutes until the chicken is completely cooked. Removed from heat, added cheese crushed on a small grater, and stirred. I served vol-au-vent with chicken, topped with herbs and chilli.

Vol-au-vents with sprats

The fish entrails can be traditional, in other words from sprats, boiled eggs and processed cheese, when everything is grated. Or lightened, without a testicle. It’s better to start with mini-cups, one bite size.

sprats in oil – 1/2 can;
chicken egg – 2 pcs.;
garlic – 1 tooth.

I drained the oil from the jar, mashed the sprats with a fork, added a boiled egg, crushed on a small grater, and also a clove of garlic, passed through a press. I decorated the appetizer with fish tails on top; you can limit yourself to greens or use reddish caviar for decoration. Bon appetit!

Volovans

The recipe for vol-au-vents , small snack pies, belongs to French cuisine (the name means “flying in the wind”). Vol-au-vents are small cups made of puff pastry or unleavened dough, into which the inside is placed after baking. Read more about vol-au-vents .

Now the recipe is the bomb! Vol-au-vents made from homemade yeast dough on sour cream, with your favorite insides! Easy to prepare, pleasant to serve at a gala table and constantly ecstatic reviews! A cool snack for the tooth, especially for meeting guests!

A delicious snack in the form of specially shaped baked goods (turrets) with different interiors. This is a recipe for making the insides specifically, and for vol-au-vents, purchased puff pastry pieces are used.

Let's prepare a festive dish of zucchini - vol-au-vents with zucchini. Fill the vol-au-vents made of puff pastry with the inside of stewed zucchini, and the appetizer for the festive table is ready.

Volovans

Vol-au-vents are a French invention. Vol-au-vents are a kind of wells or towers made of puff pastry with or without an interior (unsweetened). Meat, fish, vegetables, mushrooms and their combinations can be used as interior. As for the sizes of vol-au-vents. Well, their diameter ranges from 4 to 20 cm (!), so the scope of implementation of this snack for us is very wide. In this collection for us, we have collected recipes for vol-au-vents made from puff pastry with a variety of insides with step-by-step photos and instructions from our chefs. Choose!

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Puff pastry vol-au-vent recipes

Ingredients

Yeast-free puff pastry – 275 g;

Liver pate – 50 g;

Ingredients

Unleavened puff pastry – 0.5 kg

Lightly salted herring – 1 pc.

Ingredients

Puff pastry – 400 g;

Cream cheese – 100 gr;

Reddish caviar – 100 g;

Ingredients

Yeast-free puff pastry – 1 sheet;

Dried mushrooms – 1.5-2 cups;

Onion – 1-2 heads;

Olive oil – 1 tbsp. spoon;

Dry fragrant herbs.

Ingredients

Puff pastry – 500 g

Egg white – 1 pc.

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