Vol-au-Vents with Red Caviar

Name: Vol-au-Vents with Red Caviar
Ingredients: 250 g unleavened puff pastry; 1 package cream cheese (150 g); half a jar of red caviar; ego for brushing

Vol-au-vents can be filled with all kinds of fillings — meat, mushrooms, pâté, fruit, and much more. From 250 g of dough I got 14 pieces. Also check out Vol-au-Vents with Mushrooms.

Ingredients:

250 g unleavened puff pastry
1 package cream cheese (150 g)
half a jar of red caviar
ego for brushing

How to cook vol-au-vents with red caviar

Roll the dough out to a thickness of 3–4 mm. Cut out rounds about 5 cm in diameter (I used an upside-down glass — if you have them, you can use special pastry cutters).

Place half of the rounds on a baking sheet lined with parchment paper. Brush with beaten egg.

Turn the remaining rounds into rings. To do this, cut out small circles with a 3 cm cutter from the center of each round (I used a plastic bottle cap).

Place the rings on top of the whole rounds and press down lightly. Bake in an oven preheated to 200°C for about 20 minutes. By the way, you can bake the scraps alongside the vol-au-vents, then simply dust them with powdered sugar and enjoy.