by: Sara Joe

One of the many uses of puff pastry is serving as a holder for both sweet and savory foods. A vol-au-vent is a round case with a lid. You can make vol-au-vents any size you want, from miniature bite-size cases for hors d'oeuvres to larger versions for main-course servings of stews and other mixtures. These vol-au-vents are filled with goat cheese, lightly creamed and flavored with herbs and olive oil, but virtually anything, hot or cold, can be served in these holders. To make square puff pastry holders, and to make less formal puff pastry rectangles.


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serves: 6

1 3/4 pounds dough (classic puff pastry dough or quick puff pastry dough)

Egg wash

Nutrition Facts

Servings Per Recipe: 6

Amount per Serving

Calories: 592

  • Total Fat: 28.4 g
  •     Saturated Fat: 7.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 75.6 mg
  • Sodium: 573 mg
  • Total Carbs: 78.2 g
  •     Dietary Fiber: 0.9 g
  •     Sugars: 28.6 g
  • Protein: 6.8 g

how is this calculated?

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1.  Cut 3 1/2-inch fluted rounds into the dough, and cut 2 1/2-inch rounds in the centers of half of these.

2.  To make miniature vol-au-vents, cut fluted 1 1/2-inch rounds into a sheet of puff pastry dough and press a 1-inch fluted cookie cutter into the centers of half of the 1 1/2-inch rounds.

3.  Take out the 2 1/2-inch rounds from the larger circles and the 1-inch rounds from the smaller ones; these are the lids. Dock the remaining circles by poking with a fork. Pull away the excess dough.

4.  Brush one of the docked rounds with egg wash and put one of the rings - from those that surround the smaller rounds - over it.

5.  Brush the ring and the lids with egg wash. Bake until golden brown.

6.  Fill the vol-au-vents with a mixture of your choice and put on the lids.

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