How to make vol au vent at home? It’s very simple, all you need is a roll of ready-made puff pastry to create perfect vol au vent at a minimal cost. If you buy ready-made vol au vent, you’ll spend at least twice as much as making them at home with a roll of puff pastry. I used rectangular puff pastry, but you can also use round puff pastry. Often when thinking about appetizers or what to prepare for buffets and parties, the stuffed vol au vent come to mind. I assure you that it is really easy and takes very little time; all you need is a roll of puff pastry and two pastry cutters of different sizes (2 inches and 1 inch to create the inner hole). Remember when cutting the puff pastry that each vol au vent requires 3 circles: one for the base and 2 with holes. If you want to know how to fill the vol au vent, I recommend checking out the various types of Filling for vol au vent. If you’re looking for some 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: Inexpensive
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

HOW TO MAKE HOMEMADE VOL AU VENT

Let’s start by seeing how to make homemade vol au vent. First, unroll the puff pastry roll on the work surface, leaving the parchment paper underneath. Using a pastry cutter about 2 inches in size or a ravioli cutter, cut out the discs that will be the vol au vent. I made 30 with the puff pastry.
Leave 10 whole for the base, and with the remaining 20, use a small pastry cutter (I used a 1-inch pastry cutter) to cut out the center to create the rings needed for the borders. You can use the leftover puff pastry to make mini pizzas or savory snacks.
Prick the 10 bases with a fork.
Now we can start assembling the layers to prepare the vol au vent. Moisten the base with water using a brush.
Place the first circle with a hole on top.
Moisten the edge again with water
and place the second ring.
Continue this process until you have made the remaining homemade vol au vent.
Bake the vol au vent in a static oven preheated to 355°F for 11/12 minutes. Check the cooking before removing them from the oven. If they aren’t yet golden brown, dry, and puffed, continue baking for a few more minutes. The cooking time may vary depending on the type of oven. Once cooked, remove them from the oven and let them cool before filling.