Only 4 ingredients, this fancy appetizer is so easy to make and takes 25 minutes to be ready! Perfect for parties, brunch, or last-minute appetizers.
Published: March 29, 2025 by Lea
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Next time you want to wow your guests, try this recipe, I can confirm mine were! The best part? It only takes 4 ingredients and comes together in under 30 minutes.
But what is vol au vent? Well, vol au vent is a small puff pastry shell that’s hollow in the center and made to hold different fillings. You usually see them at fancy parties or catered events, but they’re super easy to make at home.
Sure, you can buy the shells already baked at the supermarket, but trust me, baking them yourself makes a huge difference and it’s literally just puff pastry brushed with an egg to give it that golden brown top! You can absolutely get creative with the shape as well, like making them heart shaped or square!
I filled mine with whipped cream cheese and smoked salmon, a choice of filling that goes super well together and saves a lot of time!
Ingredients to make vol-au-vent with smoked salmon:
- Puff Pastry
- Egg
- Smoked Salmon
- Whipped Cream Cheese (Chive flavor)
Measurements are posted in the recipe card below the instructions.
Instructions to make these 4 ingredients vol-au-vent:
- Unroll your puff pastry sheet and use a round cutter to cut out circles.
- Take half of those circles and cut a smaller circle in the center (you can use a bottle cap or the bottom of a piping tip for that). For example, if you made 40 circles, cut out the center of 20 and leave the other 20 whole. Don’t throw away the mini circles, I will show you what I made with them later in this article!).
- Place all the pastry pieces on a baking tray (if your tray is not non-stick, line it with baking paper).
- Crack the egg into a bowl and whisk it. Brush each whole circle with the egg, then place a cut-out ring on top of each one and brush again.
NOTE: Try to line up the cut-out pieces as best as you can with the whole ones, this helps them rise more evenly. If a few come out a bit tilted (like some of the ones in my pictures), that’s totally normal and still looks great.
- Use a fork to poke a few small holes in the center of the bottom layer of each vol au vent. This helps keep the center from puffing up too much while baking.
- Bake in a 400°F (200°C) oven for 12 to 15 minutes, or until the pastry is puffed and golden on top. Let them cool before filling.
If the center of your vol au vent puffs up too much, just press it down gently with your finger after baking.
For the filling, just scoop a bit of whipped cream cheese into each vol au vent. You can also use a piping bag if that’s easier or if it’s easier for you. Note that the cream cheese I bought is 227g and I used about 3/4 of the tub. Next, add a small piece of smoked salmon on top. I like to roll the salmon so it looks like a tiny rose; it makes the whole thing look extra fancy!
I decorated each one with a small sprig of dill, but that’s totally optional. You can also use capers, chives, or a tiny slice of lemon.
These are best served the same day, but you can bake the shells ahead, store them in an airtight container, and fill them right before serving. Keep them at room temperature, not in the fridge, so they stay crispy.
What I Did With the Leftover Puff Pastry Circles:
Like I mentioned earlier, nothing goes to waste in this house! I used the little circles that were cut out from the center of the vol au vent and turned them into puff pastry croutons.
I just placed them on a baking sheet, brushed them with a bit of egg, and baked them the same way (at 400°F (200°C) until golden).
I tossed them into a soup (they made a simple soup look fancy), but you could also serve them with dips, use them as a base for mini bites, or even sprinkle them with cinnamon sugar and serve as a quick sweet snack.
If you tried this recipe, be sure to leave a rating and share your thoughts in the comments below. I’d love to hear your feedback!
Smoked Salmon Vol au Vent
Ingredients
- 1 Puff pastry sheet
- 1 Egg
- Whipped cream cheese chives
- 4 Slices Smoked salmon (2 packs of 50g each)
Instructions
For The Vol-au-vent:
- Roll out your puff pastry sheet. Use a round cutter to cut out circles. Then take half of those circles and cut a smaller circle in the center (you can use a bottle cap or piping tip). For example, if you cut 40 circles, make 20 with holes and leave 20 whole.
- Place all the pieces on a baking tray with parchment paper. Crack one egg in a bowl and mix it with a fork. Brush the whole circles with egg, then place the cut-out rings on top and brush them again. Try to line them up nicely so they bake evenly. It’s okay if some look a little tilted, mine did too!
- Use a fork to poke a few holes in the center of each bottom circle. This stops them from puffing up too much in the middle.Bake in a 400°F (200°C) oven for 12 to 15 minutes, until they’re puffed and golden. Let them cool before filling.(If the centers puffed up during baking, gently press them down with your finger once they’ve cooled a little.)
For The Filling:
- Once the pastry is cool, fill each with whipped cream cheese. You can also use a piping bag if it’s easier or if you want it to look a bit neater.
- Top with a small piece of smoked salmon. I like to roll the salmon into a little rose shape, but you can fold or place it however you like.
- I added a small piece of fresh dill on top for a nice touch. That part is optional, or you can try other toppings like a caper, chives, or a tiny lemon slice.
Notes
- Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.
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