How to make vol au vent at home? It’s very simple, you just need a roll of ready-made puff pastry and you’ll create perfect vol au vents at minimal cost. If you buy vol au vent already made, you’ll spend at least double what it would cost to make them at home with a roll of puff pastry. I used rectangular puff pastry, but you can also use round puff pastry. Very often when thinking about appetizers or what to prepare for buffets and parties, vol au vent filled vol au vent come to mind. I assure you it is really easy and takes very little time, you just need a roll of puff pastry and two pastry cutters of different sizes (2 inches and 1 inch to make the inner hole), remember when cutting the puff pastry that for each vol au vent, you need 3 circles, one for the base and two with holes. If you want to know how to fill the vol au vent, I recommend checking the various types of Vol au vent fillings. If you’re looking for ideas to make vol au vent for Christmas, I recommend HOW TO MAKE VOL AU VENT FOR CHRISTMAS. Now let’s see how to make homemade vol au vent and if you try them, let me know. Barbara

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Difficulty: Very Easy
Cost: Cheap
Preparation time: 10 Minutes
Portions: 10
Cooking methods: Oven
Cuisine: Italian
Seasonality: All Seasons

Ingredients for making homemade vol au vent

1 roll puff pastry
water

Tools

Pastry Cutter
Pastry Cutter

HOW TO MAKE HOMEMADE VOL AU VENT

Let’s start seeing how to make homemade vol au vent. First, unroll the puff pastry on the work surface, keeping the parchment paper underneath. With the help of a 2-inch pastry cutter or a ravioli cutter, cut out the disks that will be the vol au vent. I made 30 with the puff pastry.
Leave 10 whole; they will be the base. With the help of a small pastry cutter (I used a 1-inch pastry cutter), cut the center from the other 20 to create hollow circles for the borders. You can use the leftover puff pastry to make mini pizzas or snacks.
Pierce the 10 bases with a fork.
Now we can start assembling the layers for the vol au vent, wet the base with some water using a brush,
place the first hollow circle on top,
wet the edge again with water
and place the second circle.
Continue this way until all the remaining homemade vol au vent are prepared.
Bake the vol au vent in a preheated static oven at 356°F for 11/12 minutes. Check the baking before removing them from the oven, and if they are not yet nicely golden, dry, and puffed, continue baking for a few more minutes. Baking time may vary depending on the type of oven. Once cooked, remove them from the oven and let them cool before filling.