What dough are flounces made from? Puff pastry volutes: recipes with mushroom, cheese and sweet fillings

Puff pastry, in my opinion, is one of the most difficult to prepare at home. Therefore, I prefer to buy ready-made. So I baked flounces from purchased puff pastry. The only thing you need to pay attention to when buying is the quality. Basically, that butter was used in cooking, and not margarine or something like that. As a rule, the dough is sold in layers. Feel the packaging, if you feel that the layers are poorly separated from each other - do not take it. This means that the product has already been defrosted and re-frozen. For our snack, we need yeast-free puff pastry. To determine the quantity, look at its weight. From a package weighing 350 grams, about 20 vol-au-vents are obtained. I advise you to take with a margin, as the pastries are very, very fragile and you will definitely need to bake a few pieces in case you break some. Now let's move on to recipes with photos: step by step the vlovans themselves and the fillings for them.

Vol-au-vents from puff pastry at home without molds

Exactly the same technology can be used to make pate from chicken breast(this is for those who do not like the liver).

Vol-au-vents with eggplant cream

Very tender, unusual stuffing for vol-au-vents.

Ingredients:

• eggplant - 1 pc. (400gr);
• cottage cheese- 1 tablespoon;
• salt - to taste;
• paprika - 0.5 tsp

Cooking:

1. Often we prick an eggplant with a fork and put the oven to bake at a temperature of 180 ° C for 1 hour.
2. Then take out, cool, cut in half and take out the pulp with a spoon.
3. We first punch the pulp with a blender, and then rub it through a sieve to remove seeds, coarse fibers and get an even more delicate texture.
4. Mix the pureed cheese with curd cheese, salt to taste, add paprika and beat until smooth.
5. Fill the flounces with the completely cooled mass.
6. Decorate with capers.

Vol-au-vents with mushrooms and chicken

To fill our cups, you can cook mushrooms in cream like julienne, or you can add chicken there too. Get a delicious topping.

Ingredients:

• champignons - 200g;
• chicken breast fillet - 1 pc;
• onion - 0.5 pcs;
• vegetable oil - 1 tbsp;
• cream - 100 ml;
• cheese - 50g;
• salt, pepper - to taste.

How to cook:

1. Wash the mushrooms and cut into small pieces. If cooking with chicken, then cut the fillet into small strips.
2. Peel the onion and cut finely.
3. Heat oil in a frying pan, add mushrooms. Fry, stirring occasionally, until the moisture has evaporated and they begin to fry.
4. Add the onion and continue frying until golden brown.
5. Then add the chicken, fry for about 5 more minutes and pour in the cream. They can be replaced with sour cream (2 tablespoons).
6. Salt and pepper to taste. We reduce the fire and simmer on low heat for 15 minutes. Stir occasionally. If a lot of liquid remains in the pan, we add fire and evaporate almost all of it.
7. 5 minutes before readiness, put grated cheese on a fine grater.
8. We start the flounces with the cooled filling.

Ideas for stuffing vol-au-vents

• salmon or any other red fish + cream cheese;
• Cod liver;
• grated cheese, eggs + garlic + mayonnaise;
• shrimp or other seafood stewed in cream;
• any "mayonnaise" thick salad.

The list, in principle, can be continued for a very long time, enough imagination. The main thing - I showed you how to cook puff pastry flounces in this recipe with a photo. So it's up to you. Bon appetit everyone!

Puff pastry flounces are the perfect solution to fill the buffet menu with new snacks. Such small sandwiches are not difficult to make with your own hands, the fillings are selected based on your own preferences and the wishes of the guests. It is important that the treat be with high-quality filling in a crispy shell and beautifully decorated.

How to make vol-au-vents from puff pastry?

It’s not troublesome to make puff pastry vol-au-vents with filling yourself, you can buy a frozen blank and bake small baskets without even using special molds, in this case, small tartlets will be obtained, on top of which the filling is distributed. As a rule, they use yeast-free puff pastry, a metal mold for cupcakes, to give the blanks the look of a “basket”.

Ingredients:

• puff pastry - 500 g;
• yolk - 1 pc.

Cooking

Square flounces from purchased puff pastry can be prepared in a similar way by laying two layers of strips on the bottom of the workpiece, thus forming a “boat”, but you can do without modeling by using another not tricky method:

The most common option buffet snack- flounces with caviar. If it is possible to prepare baskets with your own hands, it is better to cut blanks of small diameter, cutting with a diameter of 5-6 mm will do. About 15 small baskets come out of 500 g of puff pastry. Complement the caviar with butter, ricotta or cream cheese.

Ingredients:

• puff flounces - 15 pcs.;
• red caviar - 150 g;
• cream cheese - 100 g.

Cooking

Originally decorated salmon flounces will make a splash during the feast, these delicious baskets will definitely be eaten first. For a spectacular decoration of the snack, you need to cut the fish into thin plates so that it is easy to work with the pieces and mold them into interesting shapes: roll up, roll up.

Ingredients:

• puff flounces - 15 pcs.;
• slightly salted salmon - 150 g;
• ricotta - 100 g;
• lemon or fresh cucumber- optional.

Cooking

Vol-au-vents are nutritious and very unusual in taste, this product combination has long established itself as very successful and has been successfully used by many chefs. In the form of a “basket”, you can bake blanks using a cupcake mold: cut out circles from the dough, put them in cells and bake for 20 minutes. You need to fill completely chilled puff pastry flounces.

Ingredients:

• flounces - 15-20 pieces;
• smoked breast - 100 g;
• pineapples - 2 rings;
• onion - ¼ pcs.;
• mayonnaise;
• greenery for decoration.

Cooking

You can just cook it, but it’s better to be creative and complement the appetizer with an original one. Italian sauce, which in its homeland is served with fish or shellfish. Cocktail, or pink, sauce can be made more affordable by using products that every housewife has on hand.

Ingredients:

• puff baskets - 12 pcs.;
• peeled shrimp - 200 g;
• low-fat mayonnaise - 100 g;
• ketchup without spicy additives - 100 g;
• cognac (brandy) - 10 ml;
• lemon juice- 1 tbsp. l.

Cooking

1. Scald the shrimp in salted boiling water for 2 minutes.
2. Mix mayonnaise, ketchup, cognac and lemon juice. Cool down.
3. Leave part of the shrimp for decoration (12-22 pieces), chop the rest finely.
4. Combine chopped shrimp with sauce, mix.
5. Fill the flounces, garnish with whole clams.

You can fill flounces from ready-made puff pastry with any filling, and one of the most understandable and often used is cod liver, which is supplemented with boiled eggs, green onion and oil. In this embodiment, it is better to use a pate, which you can make yourself from simple ingredients. You can decorate the appetizer using a pastry bag with a curly nozzle.

Ingredients:

• flounces - 10-12 pieces;
• cod liver - 1 b.;
• boiled eggs - 3 pcs.;
• onion - ½ pc.;
• boiled carrots - 1 pc.;
• salt pepper;
• lemon juice - 1 tsp

Cooking

1. Blend all the ingredients for the pate in a blender until smooth.
2. Cool the pate, put in a pastry bag.
3. Fill the flounces with pâté and serve immediately.

It is very unusual to apply. In this option, it is better to use baskets prepared by oneself and make them larger (10 cm diameter shape) than for one bite, they will serve as a kind of cocotte. When cutting rings, the remaining middle does not need to be removed, it can also be baked separately and used as a “lid” when serving, adding to the finished treat.

Ingredients:

• flounces - 10-12 pieces;
• champignons - 400 g;
• onion - ½ pc.;
• hard cheese - 100 g;
• sour cream - 4 tbsp. l.;
• oil for frying;
• salt.

Cooking

1. Finely chop the mushrooms, fry with onions, salt.
2. Add sour cream, mix, turn off the fire.
3. Fill the "baskets" with fry, put a handful of grated cheese.
4. Take in hot oven until cheese is melted.
5. Serve the appetizer hot, covering with a puff "lid".

To transform a boring salad without changing the composition of the ingredients, the method of serving in small baskets will help. Vol-au-vents with crab meat- a good example of cooking simple salad in a new way. For a high-quality implementation of the idea, the ingredients need to be very finely chopped, some cooks chop the products with a blender (not to a pasty state) or rub on a coarse grater, each method is good in its own way.

Ingredients:

• flounces - 10 pcs.;
• crab meat - 100 g;
• hard cheese - 100 g;
• boiled eggs - 2 pcs.;
• green onions - 3 feathers;
• corn - ½ b.;
• mayonnaise;
• fresh cucumber - 1 pc.

Cooking

1. Finely chop all the ingredients for the salad, mix.
2. Season with mayonnaise, immediately fill the puff pastry and serve.

Rarely, flounces are prepared from, but in this case the basket will come out more magnificent and more crumbly, the method of formation is the same as from yeast-free dough. You can fill such blanks with absolutely any filling, liver paste will be a good solution for preparing excellent treats.

Ingredients:

• puff yeast dough- 500 g;
• yolk - 1 pc.;
• beef liver - 200 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• lard - 100 g;
• butter - 100 g;
• pickled cucumber for decoration;
• cranberries - 1 handful.

Cooking

1. The first to prepare the pate: bake the chopped liver, bacon, carrots and onions until the liver is ready.
2. Scroll the hot ingredients twice through a meat grinder, salt, throw in the oil, mix until smooth. Cool completely.
3. Roll out the dough, cut out 10 circles and 20 rings.
4. Form baskets, fastening with yolk.
5. Bake for 25 minutes at 200 degrees. Cool completely.
6. Fill the flounces with pate using a pastry bag and a shaped nozzle,
7. Garnish with berries and cucumber slices.

Very unusual, bright flounces with fish are a great way to serve an appetizer that is ideal for strong drinks. The beetroot layer can be seasoned with mayonnaise or made more light sauce based on sour cream and garlic, lightly salted herring is chosen. Baskets will be tastier if you bake them yourself, you need to fill them completely chilled.

Ingredients:

• flounces - 10 pcs.;
• slightly salted herring fillet - 1 pc.;
• beets - 2 pcs.;
• sour cream - 3 tbsp. l.;
• garlic - 1 clove.

Cooking

1. Combine sour cream and crushed garlic.
2. Grate boiled beets on a medium grater.
3. Mix with sour cream, put in the refrigerator.
4. Cut the fillet into strips 1-1.5 cm thick.
5. Fill the flounces with beetroot salad.
6. Place a piece of fish on top and serve immediately.

It is not at all difficult to prepare puff pastry vol-au-vents at home, it takes a little time and imagination to fill them in an interesting way. This option, described below, will captivate lovers of unusual combinations in food and the combination of sweet and salty ingredients. Thin slices of ham are harmoniously combined with pears, and maasdam cheese balances the taste.

What to cook for a snack - best recipes

40 minutes

435 kcal

5/5 (1)

Vol-au-vents can perfectly replace tartlets on the festive table. You can fill them with any filling of your choice. I will share with you the recipe for making vol-au-vents and the most favorite fillings in my family.

Vol-au-vents with chicken and mushrooms

We will need: rolling pin, baking sheet, two glasses of different diameters, fork, silicone brush, bowls, frying pan.

Ingredients

Cooking steps

1. Sprinkle the table with flour, lay out the dough and roll it out to a thickness of 3 mm.
   
   
2. We take a glass of a larger diameter and cut out circles.
   
   
3. Lubricate sunflower oil a baking sheet, put half the circles on it and make punctures in them with a fork.
   
   
4. With a glass of smaller diameter, cut out rings from the second half of the circles.
   
   
5. Beat the egg and use a silicone brush to brush the circles with the egg.
   
   
6. Put the rings on top of the circles, grease with an egg and put in a warm oven.
   
   
7. Bake for 25 minutes (190 degrees).
   
   
8. Now you can prepare the stuffing for the vol-au-vents. To do this, finely chop the onion, fillet and mushrooms.
   
   
9. Heat the sunflower oil in a frying pan, put the onion and fry for three minutes.
   
   
10. Then put the mushrooms and fillets in the pan, add some salt and fry for eight minutes.
    
    
11. When the flounces are ready, take them out of the oven and leave to cool.
    
    
12. At the cooled vol-au-vents, lightly press the bottom with a fork inside and lay out the filling.
    
    
    

Video recipe for puff pastry vol-au-vents

From the following video you will learn how to cook vol-au-vents from yeast-free puff pastry with sweet fruit filling. Take a look and you will be convinced of the simplicity of this delicious and beautiful dish.

Vol-au-vents with red caviar

• Cooking time: 65 minutes.
• We will need: rolling pin, parchment, baking sheet, two glasses of different diameters, a bowl, a silicone brush, a teaspoon.
• Servings: 5.

Ingredients

Cooking steps

Video recipe for vol-au-vents with cream cheese and red caviar

From the following video you will learn how to cook flounces for the festive table. Agree that such an appetizer looks incredibly appetizing!

Puff pastry vol-au-vents with two types of fillings

• Cooking time: 35 minutes.
• We will need: rolling pin, two glasses of different diameters, fork, silicone brush, baking sheet.
• Servings: 7.

Ingredients

Cooking steps

1. On a floured board, roll out the dough to a thickness of 5 mm.
   
   
2. We take a glass of a larger diameter and cut out circles. With a glass of smaller diameter, cut out rings from half of the circles.
   
   
3. Lubricate the baking sheet with sunflower oil, put circles on it, pierce with a fork, grease with beaten yolks, cover with rings on top and grease with yolk again.
   
   
4. We heat the oven to 190 degrees, put a baking sheet in it and bake for 15 minutes.
   
5. While the flounces are baking, prepare the sweet and savory filling.
6. Red fish cut into thin slices.
   
   
7. Peel apples and tangerines and cut into small pieces.
   
   
8. When the flounces are ready, let them cool down a bit and fill them with fillings.
9. We put curd cheese in all the flounces. We twist the slices of red fish with a roll and put them in half of the vol-au-vents.
   
   
10. Fill the other half with chopped fruit.
    
    

Video recipe for vol-au-vents with sweet and salty filling

From the following video you will learn what fillings you can fill the flounces with. Take a look - you will surely like one of these ideas.

• The flounces can be filled various fillings, salads and creams.
• Vol-au-vents can be served as an appetizer for various types of drinks.

My family is very fond of salty pastries, so I tried to bake a lot of different pies and pies. One of the most beloved can be considered. You can take it with you to work or a picnic. During the mushroom season I like to cook. But it turns out delicious also with oyster mushrooms and champignons.

When there are several types of cheese in the refrigerator, I bake. It turns out very satisfying and fragrant. But I think the most original salty pastries. The specificity of its preparation is that part of the dough for its preparation is boiled.

Friends, let's share in the comments all kinds of fillings for vol-au-vents. Have you already prepared this original snack? Which option do you like more - sweet or salty? Share your experience, as well as ideas for filling and beautiful presentation of vol-au-vents. All culinary inspiration!

Every hostess can boast that she has her own culinary secrets and her signature "sweets" with which she pampers her family and guests for the holidays. However, in the past few years, many have "adopted" a rather easy-to-prepare and very effective French appetizer - flounces.

Vol-au-vents are weightless, very light tartlets. They are prepared from In the oven, it rises, as a result of which baskets are formed in the form of turrets or cups. Special craftsmen make flounces in the form of octahedrons or hexagons.

They stuff such tartlets with everything that is at hand - salads, cold cold cuts, spicy vegetable snacks, seafood, pate, sweet cream. Fruit desserts and jellies are also served in vol-au-vents.

Most often, French tartlets are tiny in diameter, literally “one bite”. However, flounces are also quite large, up to twenty centimeters in diameter. They are stuffed with fish, julienne or meat, then sent back to the oven and baked. They are served as hot appetizer, With hot sauce. It is noteworthy that such vol-au-vents usually have “lids” made of dough.

History reference

From French, vol-au-vent is translated as "flying in the wind." It is believed that the "author" of puff tartlets is a native of the homeland of the three musketeers, chef Marie-Antoine Karem. He served at the court of the British monarch George IV and the Russian autocrat Alexander I, moreover, he managed to win wide recognition and popularity thanks to his talents and numerous improvisations.

As the legend goes, one day Karem promised to surprise his cooks. He put an absolutely flat circle of puff pastry on a baking sheet, which literally turned into a tall barrel before the eyes of the stunned spectators. "He takes off!" - exclaimed the shocked cooks. This is how the name "volovan" appeared.

Dough for vol-au-vents

As noted above, flounces are made from puff pastry. Of course, you can buy it in the store, but many housewives prefer to cook the dough on their own to be sure of its quality.

For the preparation of French tartlets, both yeast-free and puff pastry are suitable.

Yeast dough for vol-au-vents - recipe

To prepare yeast puff text, you will need a good (100-300 g), (20 g), one glass (can be replaced), one egg, 20 g, 3 g.

Pour the warmed milk into the prepared container. In another bowl, dissolve the yeast in a small amount of milk. Pour the diluted yeast into the main container, beat in the egg. Salt. Stir until the mixture is completely homogeneous. Slowly adding flour, start kneading the dough.

At the end of the batch, add pre-melted butter. Knead the dough as thoroughly as possible until the mixture is completely homogeneous. Ready dough cover with a towel, then leave to rest for three hours.

After the dough has risen properly, roll it out into a rectangular cake, the thickness of which should be from one to one and a half centimeters. Put half of the entire norm of butter in the center. Fold the crust in half. Put the remaining butter on it, then fold it in half again. Dust the dough folded in quarters with flour and roll it out again into a cake. Fold in quarters again, sprinkle with flour and roll out. Repeat the procedure at least eight times. The dough is ready.

Yeast-free puff pastry for vol-au-vents - recipe

For those who do not like to mess with yeast, there is another version of puff pastry - yeast-free. It can be used for croissants, puffs and vol-au-vents, and the preparation procedure will be less laborious.

You will need (two glasses), half a glass of water, half a teaspoon of salt, a teaspoon of freshly squeezed, as well as 200 g butter which needs to be chilled first.

Pour salt into half a glass of water. Stir until completely dissolved. Pour in the lemon juice.

Carefully sift the flour so that it is properly saturated with oxygen - this will help your dough become more airy. Shape the flour into a hill and make a well in the center.

Start gradually pouring water into the hole, mixing it with flour. This is how you will knead the dough. Pay attention to the texture - the dough should not be too sticky.

Prepare butter. It should be divided into six equal parts. Roll out the dough into a thin layer. Quickly grate one part of the butter on a grater and spread over the cake. Fold the dough in quarters and roll out again. Take the second part of the oil and repeat the procedure. Repeat manipulations until you use all the oil.

The finished dough should be properly cooled. Put it in the refrigerator for an hour and a half, after which you can start baking.

Preparation of vol-au-vents

To prepare vol-au-vents, you will need either special molds or two glasses with different diameters. You can, for example, use a glass and a regular glass.

Sprinkle the table with flour. After that, roll out about a third of the total mass of the dough. Using a large glass, cut out circles. Transfer them to a baking sheet, making sure to line it with baking paper first.

Slightly roll out the remaining dough. Cut out the same large circles, and then, using a glass, cut out a smaller circle from them. As a result, you will get rings. It is they who will become the walls of the vol-au-vents. The smallest circles will be caps.

Lay out future baking on a baking sheet so that there are at least two centimeters between the flounces - puff pastry grows well, increasing in diameter. When baking vol-au-vents, preheat the oven well - otherwise the dough will not rise.

Divide the egg by separating the white from the yolk. Slightly whisk the protein. Using a brush, lubricate the bottom circles and lids with protein. Poke holes in them with a toothpick to keep them from puffing up in the oven. Place rings-sides on top of the bottoms. They do not need to be lubricated with protein, otherwise the rings will not rise.

Place a baking sheet with blanks for vol-au-vents in the oven, preheating it to 220 degrees. Leave them in the oven for ten minutes until the sides rise. After the pastries have taken the desired shape, grease them with the remaining protein so that they are covered with a crispy crust. If you want the vol-au-vents to have a bright golden color, grease them with yolk.

Before removing the tartlets from the oven, make sure they are ready. Otherwise, the "barrels" will simply fall off.

Now the pastries should cool down properly - only after that the baskets can be stuffed.

As noted above, almost anything can be used for stuffing vol-au-vents. However, there are a number of general recommendations that should be followed so that baking retains an aesthetic appearance and excellent taste.

First of all, you need to put the filling only in ready-made pastries. Raw flounces are not stuffed. Even if French tartlets are used as a second course, ready-made volutes are cooled, stuffed, and then baked in the oven again.

For the filling, do not use ingredients that are too liquid, as well as products that release juice a lot. For example, in any form - an unsuitable filling for vol-au-vents. If you still want to please your guests with something juicy, put empty flounces on the table and serve the fillings separately so that guests fill their tartlets on their own.

If a hot filling the vol-au-vents are still too juicy, a few minutes before the end of baking, pour a little grated inside each tartlet hard cheese. It will melt, and after cooling, it will seize with a crust that will not allow the dough to become sour.

As noted above, fillings for vol-au-vents can be varied - you can experiment endlessly. However, French tartlets with salty fillings are the most popular - for example, with, as well as with and with mushrooms.

Vol-au-vents with red caviar

Red caviar in elegant puff turrets looks just wonderful. Vol-au-vents with caviar are not only very tasty, but also incredibly beautiful. They will decorate any holiday table and will be a reason for enthusiastic compliments.

You will need half a kilo of dough, 20 g of butter and one can of caviar. Lubricate the finished and well-cooled flounces with a little butter and spread the caviar over the tartlets. It is best to serve such an appetizer when it is room temperature.

Vol-au-vents with chicken and spinach

To prepare such an appetizer, the diameter of the vol-au-vents should be about ten centimeters. For half a kilo of puff pastry, you will need 250 g of fresh chicken breast, two canned rings, a handful, 100 g, two tablespoons tomato sauce, the same amount, one tablespoon, salt and sugar to taste.

Cut the pineapple into small cubes. Cut the cherry into four pieces. Wash the fillet, dry it, cut into small pieces and fry until a soft golden brown. Salt. Be careful not to dry out the meat. Add pineapple, cherry tomatoes, tomato and soy sauces and olive oil. Put spinach greens at the bottom of the vol-au-vents, and place the rest of the ingredients on top.

Vol-au-venti with chicken and cream sauce

For twelve vol-au-vents with a bottom about ten centimeters in diameter, you will need 350 g chicken fillet, 2 tablespoons and the same vegetable oil, half a teaspoon . Add salt and pepper to taste.

Wash the fillet and cut into small pieces, which should be fried in a small amount of oil until golden brown. Add the rest of the ingredients and simmer for five minutes. After that, when the filling reaches room temperature, fill the flounces.

Vol-au-vents with mushrooms

For half a kilogram of dough for vol-au-vents, you will need 300 g of fresh, half an onion, 60 g of any hard cheese, two tablespoons of vegetable oil. Salt to taste.

Rinse mushrooms thoroughly and finely chop. Clean and chop the onion. Pass it in a small amount in a pan for three minutes, then add the mushrooms and fry until cooked.

Grate the cheese on a fine grater. Put the finished and cooled stuffing into flounces, sprinkle with cheese on top. Place the pastry in the preheated oven and wait for the cheese to melt. These flounces are served hot.

Vol-au-vents are baskets of puff pastry with filling. As a rule, vol-au-vents are served on the table as a snack dish. Vol-au-vents are an alternative to sandwiches. They look quite aesthetically pleasing and are great for both festive table, and for special occasions as a dish for a buffet table or buffet. Most original filling for these products is red caviar or red fish, there are other varieties. For example, shrimp with sauce, crab sticks, mushrooms, julienne, etc. I propose to cook vol-au-vents with one of the simplest and most affordable fillings, namely, with cheese. The dough can be purchased ready-made or you can cook it yourself. You can bake baskets on the eve of the holiday, and just fill them with stuffing before serving.

Ingredients:

• puff frozen dough;
• egg or egg yolk for filling;
• hard cheese;
• mayonnaise;
• garlic optional.

How to make puff pastry vol-au-vents:

Remove the finished dough from the freezer and defrost for 30-40 minutes. Then roll it out 5 mm thick.

For vol-au-vents, you will need two round cuttings. The standard diameter of the product is 5 cm, and the diameter of the inner circle is 2 cm. First, cut the dough into circles with a diameter of 5 cm.

For them, a shape with smooth edges is used, or you can use wavy ones. The edges of the cutting must be sharp, otherwise the dough will not be cut, but torn and the layers will stick together, as a result, the flounces will be crooked and ugly.

In the second half of the circles, it is necessary to cut out the middle to make a ring.

Now put half of the circles on a dry, clean baking sheet. When baking yeast-free puff pastry, it makes no sense to use parchment, since the products are already perfectly removed from the baking sheet. This is provided by a large amount of fat in the dough.

Next, you need to fold the ring with a hole onto the base, but before that, you need to grease the bottom circle with a beaten egg or yolk, diluted with a little water. Grease the circles very carefully so that the grease does not get on the layers, otherwise they may stick together.

We lay the rings on the greased bases and also grease their surface with an egg. Pierce the center several times with a fork.

We send the blanks for the vol-au-vents to the oven preheated to 190 C and bake until golden brown.

While the boxes are baking, let's prepare the filling. Using a coarse grater, grind the cheese and add mayonnaise to taste, stir. Garlic and chopped greens are placed as desired. The filling is ready.

Finished boxes have a beautiful yellowish tint.

We take them out of the oven, cool, and put the filling in the recess.

By the way, you can also use sweet creams and fruits as a filling.

Enjoy your meal!!!

Sincerely, Maria Alexandrovna.