HEART-SHAPED VOL AU VENT, quick and easy appetizer, delicious recipe for Valentine’s Day, an idea to make in a few minutes with puff pastry.

Simple and tasty, the heart-shaped vol au vent, filled with ricotta and ham are perfect as a Valentine’s appetizer, they will surely be liked also for their fun shape.

The recipe for the heart-shaped vol au vent is very simple, like all these types of appetizers, they can be filled in many ways. I used what I had in the fridge.

I filled them with ricotta and cooked ham, obviously great with salmon and avocado or with speck and provola, a ham cream, in short, as you prefer.

Follow me in the kitchen today for the heart-shaped vol au vent!

Heart-shaped vol-au-vent quick appetizer

Difficulty: Very easy
Cost: Very economical
Preparation time: 20 Minutes
Portions: 6
Cooking methods: Oven
Cuisine: Italian

241.36 Kcal

calories per serving

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Energy 241.36 (Kcal)
Carbohydrates 17.68 (g) of which sugars 0.31 (g)
Proteins 5.68 (g)
Fat 16.47 (g) of which saturated 3.12 (g)of which unsaturated 12.48 (g)
Fibers 0.56 (g)
Sodium 180.83 (mg)

Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

1 puff pastry
2.1 oz ricotta
2.1 oz cooked ham

Preparation

Roll out the pastry on the work surface and cut it with a 2-inch heart-shaped cutter.
Remember to cut in a number that is a multiple of 3, each vol au vent is made of 3 hearts.
For each appetizer, use 1 whole heart while the other two should have a hole in the center.
Brush the hearts with a little egg white or water and join the hearts, pierce with a fork in the center, bake in a preheated oven at 390°F fan for about 10 minutes.
Work the ricotta with salt and pepper to taste, chop the cooked ham and add it to the ricotta.
Fill the hearts with the filling and serve with mint leaves.
Bon appétit
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