Cream Cheese And Smoked Salmon Vol Au Vents
Recipe type: Appetizer
Cuisine: French
Serves: 9 Vol Au Vents
  • 1 sheet of frozen puff pastry
  • 6 tablespoons whipped cream cheese
  • 1½ teaspoons whole grain mustard
  • 1 tablespoons chives, finely minced
  • 5 square slices of smoked salmon, cut diagonally
  • 1 egg
  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 3½ inch cookie cutter, cut out 18 circles.*
  4. Using a smaller 1½ 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 3½ 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!
Recipe by Lavender & Macarons at