The puff pastry dough wasn't as hard as I thought it would be, and it baked up to be really delicious. I turned it into hors d'oeuvres by cutting really teeny vols-au-vent and topping them with Stilton cheese and apricot preserves. For whatever reason, the vols-au-vent went totally crazy in the oven and rose so high that they fell over! Take a look:
See that little hole on the side? That was supposed to be the top of the pastry shell! Oops. Well, despite the cosmetic problems, these little appetizers were totally delicious. The cheese and preserves were the perfect salty-sweet pairing, and the puff pastry was buttery, tender, and so much better than store-bought. They're a little prettier from this angle!
Vols-au-Vent with Stilton and Apricot Preserves
Homemade puff pastry
Egg wash (1 egg mixed with water)
Stilton or another good blue cheese
1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
2. Roll out the puff pastry to about 1/8-inch thick. Cut several small circles out of the dough (I used the back of a pastry bag tip). Cut smaller holes out of the center of half the circles. Prick the solid circles with a fork, and leave the circles with the centers removed plain. Brush the solid circles with egg wash, and then place the rings on top. Brush the rings with egg wash as well. Be careful not to allow the egg was to drip down the sides of the circles.
3. Bake the puff pastry shells until they are nicely browned. Allow them to cool.
4. Fill each pastry shell with a small slice of Stilton cheese and top with a spoonful of apricot preserves.
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