Festive Vol-au-vent

Prep time: 15 min
Cook time: 10 min

A crisp and airy puff pastry that was enjoyed in the 1920s as the start of a celebratory dinner!

Recipe & image credits:


6 servings

  • 1 package ready to cook puff pastry sheets
  • 1 egg, beaten
  • 1 tbsp milk
  • 250g KAVLI Crayfish Cheese
  • 24 pieces small peeled shrimps, cooked
  • Fresh dill/ assorted herbs


  1. Pre-heat the oven to 200°C.

  2. Roll out the puff pastry and punch out 12 round pieces, 7 cm in diameter, on each puff pastry sheet. Place half of them on a baking sheet covered with baking paper.

  3. Whisk milk and egg together and brush the rounds on the tray with the egg mixture.

  4. Punch out a hole in the middle, 3 cm in diameter, on the remaining rounds, to make 6 rings

  5. Place a ring on each round piece and brush with the egg mixture.

  6. Bake the rounds in the middle of the oven for about 10 minutes so that the rounds have a nice golden color and have risen. Remove from the oven.

  7. On a separate lined baking sheet, brush the punched out pieces with egg as well and bake until these too are golden and toasted.

  8. Press down the center of the Vol-au-vent rounds with a spoon, then fill with KAVLI Crayfish Cheese and place the punched pieces as lids. Garnish with shrimps and garnish with your preferred herbs.

  9. Best served with a crisp glass of prosecco!