What is Vol au Vent?

Pronounced vol-ah-vahn, vol-au-vent is a delightful French puff pastry treat that can be filled with various ingredients, commonly chicken or fish, and drizzled with creamy sauces. The term itself translates to “windblown” in English, which perfectly describes its light, airy texture. While the plural form is often seen as “vol-au-vents,” the correct term is “vols-au-vent.”

Typically, these pastries can range from 4 to 8 inches, but in this recipe, we’re focusing on the mini version—around 2 inches—that is sometimes called mini bouchée or bouchée mignonne in France.

Brie and Cranberry Vol au Vent Ingredients

To whip up this delightful appetizer, you’ll need just four simple ingredients:

• Frozen Puff Pastry – either sheets or cups.
• Brie – creamy and indulgent.
• Cranberry Sauce – consider my Honey Bourbon Cranberry Sauce for a homemade touch.
• Crushed Pistachios – they add a delightful crunch!

If you’re not a fan of cranberry sauce, feel free to get creative! You can use any type of jam you enjoy, swap out the pistachios for your favorite nuts, or even try a different cheese instead of brie.

How to Make Vol au Vent

Making these little pastries is incredibly simple, especially if you have pre-cut puff pastry cups. If you’re using sheets of puff pastry, just cut them to size! Here’s how to do it:

1. Preheat your oven to 425°F (220°C).
2. On a lightly floured surface, unfold the puff pastry sheets and gently roll them out to about 1/4 inch thick.
3. Using a 2½-inch round cookie cutter, cut out 9 circles from each sheet and transfer them to a parchment-lined baking sheet.
4. For half of the circles, use a 1½-inch round cookie cutter to cut out the centers, creating rings, and place these on top of the full circles. Discard the centers.
5. Place the assembled pastries in the freezer for about 15 minutes, but no longer than 30 minutes.
6. Brush the top of the pastries with an egg wash (1 egg beaten with 1 tablespoon of water), avoiding the edges to ensure they puff up nicely.
7. Bake them in the preheated oven until golden brown, approximately 12-15 minutes.
8. Once they are out of the oven, gently push down the puffy centers to create a hollow space for the filling.
9. Fill each hollow with brie cubes, dollop on the cranberry sauce, and sprinkle with crushed pistachios.
10. Return to the oven for another 10 minutes or until the cheese is melted and bubbly.

Common Issues and Tips

If your pastries come out lopsided or not quite as expected, don’t worry! Here are some tips to ensure perfectly puffed pastries:

• Make sure your cutting tools are sharp; dull cutters can mash the layers together, preventing them from puffing properly.
• Handle the puff pastry quickly to avoid excessive softening.
• Chilling the pastries in the freezer helps re-solidify the butter, leading to an even, puffy rise in the oven.
• Remember not to brush egg wash on the edges, as this can cause them to stick together.
• If things don’t turn out perfectly, gently shape them after baking; they’ll still taste amazing!

Other Filling Ideas

While the brie and cranberry combination is delightful, there are countless other fillings to experiment with:

• Chicken and Mushroom
• Shrimp Scampi
• Tuna Salad
• Sauteed Spinach and Cream
• Chocolate Mousse for a sweet version

How to Reheat Vol au Vent

For the best texture, reheat leftover vol au vents in the oven at 350°F (175°C) for about 10-15 minutes or until warm throughout. This will help revive some of that lovely flakiness.

Can I Freeze Vol au Vent?

Yes, you can freeze these pastries. While they do lose their freshly baked texture, they can still be delicious. Thaw them completely in the fridge overnight before reheating them in the oven.