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Cream Cheese And Smoked Salmon Vol Au Vents

A simple and flavorful recipe that's sure to be a favorite.

Servings: 9 Vol Au Vents
Course: Appetizer
Cuisine: French

Ingredients

  • 1 sheet of frozen puff pastry
  • 6 tablespoons whipped cream cheese
  • 1 ½ teaspoons whole grain mustard
  • 1 tablespoons chives finely minced
  • 5 square slices of smoked salmon cut diagonally
  • 1 egg

Instructions

    Cup of Yum
  1. Preheat the oven to 400 F.
  2. On a lightly floured surface, gently roll out a puff pastry ¼ inch thick.
  3. Using a 3 ½ inch cookie cutter, cut out 18 circles.*
  4. Using a smaller 1 ½ inch cookie cutter gently mark half of the pastry circles making sure not to cut all the way through.
  5. Brush the unmarked pastry circles with a beaten egg. Place the marked circles on top of unmarked circles and brush again with an egg.
  6. Place your 3 ½ inch cookie cutter between unbaked cookies and place a wire rack on top of the cookie cutter. That way the cookies will be of the same height.
  7. Bake for 20 - 23 minutes until Vol Au Vents have risen and golden. Using a tip of a sharp knife, gently cut out caps from the pastry and dig out a little bit of pastry to make some room for the filling.
  8. In a small bowl combine whipped cream cheese, whole grain mustard and minced chives. Fill the pastry bag attached with Wilton tip #1M with a filling and fill the pastry cases with a mixture.
  9. Roll each piece of salmon into a rose and place in the middle of cream cheese filling. Garnish with some chives and enjoy!