Vol-au-vent with cream cheese

Vol-au-vent with cream cheese

Vol-au-vent are classic apricots that can be found on holiday tables and can be filled with various salty creams. Here is the recipe for vol-au-vent with cheese cream.


Preparation time

60 minutes




1 pack of dough foil

1 or


250 g of cow cheese

50 g butter

2 tablespoons butter



verdeata (dill, green onion cod)

Method of preparation

Leave the dough to thaw at room temperature. In the meantime, prepare the cheese cream. Mix cow cheese with cream until you get a fine and foamy cream. Add the chopped onion and dill, then taste with salt and pepper.

Stretch the dough sheet, then with a round shape cut circles into even numbers. Half of them cut them in the middle with another round shape, but smaller. Make tunnels, from a small circle over which you placed a cut circle in the middle.


Place the dough turrets in a tray lined with baking paper, grease them with egg and sprinkle sesame. Bake everything, about 20 minutes, at 175 degrees. Let the vol-au-vent cool down on a barbecue.

Fill the vol-au-vents with cream cheese and keep them cold until serving time.

Tags Aperitive Cheese cream