Puff Pastry Shells (Vol au Vents) - How to Make Puff Pastry Cups for Fillings

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: American cheese

American cheese is often cheaper and melts well

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Collard greens are often less expensive and can be used similarly

mushrooms

🥗Healthier: zucchini

💰Cheaper: canned mushrooms

Canned mushrooms are more affordable and convenient

Thaw the frozen puff pastry enough to separate it.

Brush the puff pastry with egg wash to help seal the layers together.

Cut out two circles of puff pastry using a round pastry cutter.

Remove the excess dough and place it back in the freezer.

Use a smaller cutter to punch out the center of one of the circles.

Lay the circle with the center cut out over the other circle.

Carefully pull the cutter away without damaging the edges.

Optionally, use an alternative method by cutting the first piece of pastry without removing it from the cutter, then pressing another piece and cutting out the center.

Give the assembled pastry another layer of egg wash before baking.

Transfer the pastry to a preheated 400°F oven for about 20 to 25 minutes until golden brown and risen.

Let the pastries cool in the warm oven with the door open for about an hour to dry out and become crisper.

Use a small serrated knife or steak knife to carefully cut out the center of the top layer of the pastry to create a shell ready for filling.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens