Friday, May 18, 2012

Diamond Vol au Vent


So how's everybody liking the new blog?  I know it's kind of simple right now, but I'm working on getting a cool header put together in between the little free time that I have!

Today we've got Diamond Vol au Vent (pronounced Voo-le-vant - with kind of a nasal "a" in the "vant").  I think these are a neat little thing to do with your puff pastry and they're sure to impress guests at a dinner party.  The possibilities to fill them with are endless, you can go from savory to sweet easily, and you can even play with the shape as well (circles are another popular one).

Since it's practically summer, I thought some fresh fruit vol au vents would be perfect!  Enjoy guys!


Puff pastry
Pastry cream - there are a plethora of recipes out there, but this one is pretty good
Various fruits - I chose mangoes and raspberries
Apricot jelly (optional)

Preheat oven to 375F.

Roll out your puff pastry to 1/8 to 1/4 inch thickness.  Using a pastry wheel (or pizza cutter), cut 2" wide strips vertically.  Then, by cutting horizontally, make 2x2" squares.

Take one of the squares and turn it so that it looks like a diamond (instead of a square).  Fold the diamond in half (point to point, not side to side).  Using the pastry wheel, cut two slits about 1/4 inch from the edge, being careful not to let the slits meet (so like you're making an upside-down V, but not connecting the two lines).

Carefully open the diamond back up.

There should be two points across from eachother that are completely separated from the inner diamond.  Fold one of those sides over to the opposite side (atop the edge of the inner diamond).

Do the same with the other side.

Using a fork, poke a few holes in the center area so it doesn't "puff" as much as the outer edges.  Repeat process with remaining puff pastry squares and place on a parchment-lined baking sheet.  Bake until golden brown and slightly doubled in size.  Let cool before filling.

Place about a tablespoon of pastry cream in the center well.  Top with desired fruits, arranging them nicely, of course!  To give the tarts a little shine, heat up some apricot jelly (or simple syrup if you're in a pinch!) and, using a pastry brush, lightly dab the surface of the tart until it is glossed over.

Cute, eh?  Definitely a technique I keep in my back pocket when I want to impress some folks.  Who knew it could be so simple, right?

Hope you guys have a great weekend!


  1. Excellent execution on the puff pastry, I love the two twisted edges! These are such a wonderful classic and always welcome anytime at my house. I look forward to seeing the new header!

  2. Love the cute twisty edges and a little tart is all you need sometimes. Hope you have a great weekend.

  3. Lucky Andy; these look so good and dainty; I have never made little tarts like these.

  4. What a neat trick with the puff pastry! Your vol au vents look outstanding....mmmmmmm.

  5. Thx for connecting with me on foodbuzz. I just subscribed to your blog feed and can't wait to see what your next post will be!

  6. Very cute little puff pastry pockets! I can see why there are so many possibilities. Thanks for showing! I'll keep it in mind when I want to impress =)

  7. So pretty! I'd love to have one of these tarts.

  8. Peggy ... You have been nominated for my NEW Food Stories Award for Excellence in Storytelling. Check out my site for the details (foodstoriesblog dot com).

  9. Simplicity sometimes are the best, I mean in terms of your new blog and the tarts you have made. The step by step pics will do a whole lot of good for someone like me who can be alien in baking. These tarts are so colourful, all the more gorgeous.

  10. I'm always looking for good appetizer ideas, and I think these little guys are going to make it onto my next menu! Thanks for sharing!

  11. Looks super tempting........ur photo tutored lots of helpful,must try.