So how's everybody liking the new blog?  I know it's kind of simple right now, but I'm working on getting a cool header put together in between the little free time that I have!

Today we've got Diamond Vol au Vent (pronounced Voo-le-vant – with kind of a nasal “a” in the “vant”).  I think these are a neat little thing to do with your puff pastry and they're sure to impress guests at a dinner party.  The possibilities to fill them with are endless, you can go from savory to sweet easily, and you can even play with the shape as well (circles are another popular one).

Since it's practically summer, I thought some fresh fruit vol au vents would be perfect!  Enjoy guys!


Puff pastry
Pastry cream – there are a plethora of recipes out there, but this one is pretty good
Various fruits – I chose mangoes and raspberries
Apricot jelly (optional)

Preheat oven to 375F.

Roll out your puff pastry to 1/8 to 1/4 inch thickness.  Using a pastry wheel (or pizza cutter), cut 2″ wide strips vertically.  Then, by cutting horizontally, make 2×2″ squares.

Take one of the squares and turn it so that it looks like a diamond (instead of a square).  Fold the diamond in half (point to point, not side to side).  Using the pastry wheel, cut two slits about 1/4 inch from the edge, being careful not to let the slits meet (so like you're making an upside-down V, but not connecting the two lines).

Carefully open the diamond back up.

There should be two points across from eachother that are completely separated from the inner diamond.  Fold one of those sides over to the opposite side (atop the edge of the inner diamond).

Do the same with the other side.

Using a fork, poke a few holes in the center area so it doesn't “puff” as much as the outer edges.  Repeat process with remaining puff pastry squares and place on a parchment-lined baking sheet.  Bake until golden brown and slightly doubled in size.  Let cool before filling.

Place about a tablespoon of pastry cream in the center well.  Top with desired fruits, arranging them nicely, of course!  To give the tarts a little shine, heat up some apricot jelly (or simple syrup if you're in a pinch!) and, using a pastry brush, lightly dab the surface of the tart until it is glossed over.

Cute, eh?  Definitely a technique I keep in my back pocket when I want to impress some folks.  Who knew it could be so simple, right?

Hope you guys have a great weekend!