Puff pastry vol-au-vent in air fryer, ready in minutes, crispy and perfect to fill with sweet or savory fillings.
If you’re looking for a quick, elegant, and hassle-free appetizer, puff pastry vol-au-vent cooked in an air fryer is the perfect solution. Just a roll of ready-made puff pastry, a few minutes of work, and in no time you’ll have golden and crispy bites, ready to be filled as you please with savory or sweet fillings.
Thanks to the air fryer, you can forget long cooking times and the heat of the traditional oven: in 8 minutes you’ll get perfect, puffed, and flaky vol-au-vent, effortlessly.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 8 vol-au-vent
- Cooking methods: Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for puff pastry vol-au-vent in air fryer:
- 1 roll rectangular puff pastry
- as needed milk (or 1 egg yolk beaten with 1 tablespoon of milk))
Tools for puff pastry vol-au-vent in air fryer:
- 1 Air fryer
- 2 Cookie cutter
- 1 Brush
- 1 Air fryer paper
Steps for preparing and cooking puff pastry vol-au-vent in air fryer:
Unroll the well-chilled puff pastry roll on a work surface, with a large cookie cutter (round or flower-shaped) cut out many pastry circles, then with a smaller cookie cutter cut a central hole on half of the circles you have obtained.
Re-knead the leftover puff pastry, roll it out with a rolling pin and cut out more plain and holed disks.Line with perforated parchment paper or place the disks without holes directly on the grill, then prick the surface with the tines of a fork, brush with milk or, if you prefer a more golden surface, with an egg yolk beaten with a tablespoon of milk and place the holed disk on top of each disk making it adhere well.
Brush more milk or beaten yolk and cook in the air fryer at 338°F for about 8 minutes, turn them over the last 2 minutes of cooking if you don’t have a double-resistance air fryer.
Once cooked, press lightly in the center of the vol-au-vent to lower the central part with a finger or the back of a teaspoon so that there is enough space for the filling.
Let the vol-au-vent cool completely before filling them (it is advisable to fill them a few minutes before serving so that the puff pastry shell remains crispy).
Tips:
If you want taller vol-au-vents, simply place a double holed puff pastry disk on top of the plain one.
FAQ (Questions and Answers)
How to store them?
Baked but unfilled vol-au-vents can be stored in an airtight container or a well-sealed food bag for 1-2 days. To make them crispy, pass them in the air fryer at 302°F for 2-3 minutes.How to store them?
Baked but unfilled vol-au-vents can be stored in an airtight container or a well-sealed food bag for 1-2 days. To make them crispy, pass them in the air fryer at 302°F for 2-3 minutes.Can they be frozen?
Yes, they can be frozen without the filling, place them on a tray and put them in the freezer, once frozen put them in a food bag, to thaw them pass them in the air fryer without thawing at 302°F for about 5 minutes.
If they are already filled?
You can keep them in the fridge for up to one day covered with food wrap.
Can they be prepared in advance and then cooked later?
Of course, store them in the refrigerator for 1 day covered with wrap then cook them as per the recipe, you can also prepare them and freeze them still raw, then put them directly in the air fryer, brush with milk or eggs and cook them a few minutes longer than the original recipe.
How can I fill them?
Besides the classic fondue filling:
– cooked ham mousse
– cheese and smoked salmon cream
– shrimp in cocktail sauce
– gorgonzola and walnut mousse
– Russian salad or Capricciosa.How can I fill them?
Besides the classic fondue filling:
– cooked ham mousse
– cheese and smoked salmon cream
– shrimp in cocktail sauce
– gorgonzola and walnut mousse
– Russian salad or Capricciosa.Can they be filled with a sweet filling?
Absolutely:
– custard and red fruits,
– dark chocolate mousse,
– cream and strawberries,
– coffee cream,
– mascarpone cream.
