Whether you’re hosting a Christmas dinner, a New Year's Eve party, or simply preparing an elegant appetizer spread, vol-au-vent are always a show-stopper. Light, flaky, buttery, and endlessly customizable, these little puff pastry shells are the perfect base for festive fillings.
In this recipe, you’ll learn how to make vol-au-vent from ready-made puff pastry and fill them three ways:
- Shrimp cocktail filling
- Mortadella mousse
- Cream cheese and pesto
Beautiful to look at and incredibly delicious, they’re the kind of appetizer that disappears from the tray in seconds!
What Are Vol-Au-Vent?
Vol-au-vent are classic French puff pastry cases that puff up in the oven to form hollow shells. Once baked, they’re filled with creamy or savory mixtures and served as appetizers. Their name literally means "windblown", referencing their incredibly light texture — perfect for elegant holiday bites.
Why Everyone Will Love This Recipe
- Perfect for the holidays: Small, elegant, and irresistibly flaky.
- Three easy fillings: Something for every taste!
- Quick to prepare: Using store-bought puff pastry saves time without sacrificing flavor.
- Make-ahead friendly: Prepare the shells in advance and fill before serving.
- Great centerpiece for a Christmas aperitivo or buffet.
Frequently Asked Questions
Can I prepare vol-au-vent in advance?
Yes! You can bake the shells 1–2 days ahead and store them in an airtight container. Fill them shortly before serving to keep them crisp.
Can I use different fillings?
Absolutely. Tuna mousse, smoked salmon, mushroom cream, pâté, or whipped goat cheese all work beautifully.
Why did my vol-au-vent not rise properly?
Warm pastry and insufficient layering are common reasons. Keep the dough cold and stack the rings evenly.
Can I freeze vol-au-vent?
Freeze unbaked assembled vol-au-vent. Bake from frozen at 200°C.
Avoid freezing filled vol-au-vent, as the fillings may separate.
Are vol-au-vent served warm or cold?
Typically cold or room temperature, but fillings like mushrooms or cheese can also be served warm.
How to Store
Store the empty vol-au-vent shells in an airtight container for up to 3 days. Once filled, they are best enjoyed within a few hours.
How to Freeze
Freeze unfilled shells in a sealed container for up to 2 months.
Do not freeze the filled ones, as the pastry becomes soggy.
Ingredients
How to Make Christmas Vol-au-Vent
1. Prepare the Puff Pastry Shells
1. Prepare the Puff Pastry Shells
Roll out the puff pastry sheets and cut 36 circles of 6cm each.
Pierce 12 full circles with a fork and place them on a baking tray lined with parchment paper.
Roll out the puff pastry sheets and cut 36 circles of 6cm each.
Pierce 12 full circles with a fork and place them on a baking tray lined with parchment paper.
From the remaining circles, use a 4cm cutter to create 24 rings.
From the remaining circles, use a 4cm cutter to create 24 rings.
Place 2 rings on top of each base, brushing each layer to help them adhere.
Brush the 12 full circles with the egg–milk mixture.
Bake at 200°C (390°F) for about 15 minutes, or until puffed and golden.
Place 2 rings on top of each base, brushing each layer to help them adhere.
Bake at 200°C (390°F) for about 15 minutes, or until puffed and golden.
Prepare the Fillings
Shrimp Cocktail Filling
Sauté 50g shrimp in a drizzle of oil, season with salt and pepper, and let cool.
Mix with 30g mayonnaise, 50g ketchup, and chopped chives.
Fill 4 vol-au-vent and garnish with extra chives.
Mortadella Mousse
Blend 80g mortadella, 50g ricotta, and some Parmesan.
Add about 20ml fresh cream and blend again until smooth and fluffy.
Pipe into 4 vol-au-vent.
Cream Cheese & Pesto Filling
Mix 100g cream cheese with 1tbsp pesto until creamy.
Fill 4 vol-au-vent and top with a basil leaf.
Prepare the Fillings
Let them cool completely, then gently press down the center to create the cavity.
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