Corn and cheese vol au vents are golden, flaky puff pastry shells filled with a creamy, savory mixture of sweet corn and melted cheese. They make a wonderful appetizer, party snack, or light lunch, and they come together quickly with store-bought puff pastry and a simple stovetop filling. The combination of buttery pastry, sweet corn, and rich, gooey cheese is a crowd-pleaser that feels special but is surprisingly easy to make at home.
Ingredients
- 1 sheet (about 9.9 oz / 280 g) frozen puff pastry, thawed
- 1 large egg, beaten (for egg wash)
- 1 tbsp (14 g) unsalted butter
- 1 small shallot, finely chopped (about 2 tbsp / 20 g)
- 1 cup (150 g) corn kernels (fresh, frozen, or canned, drained)
- 1/2 cup (120 ml) heavy cream
- 1/2 cup (50 g) grated sharp cheddar cheese
- 1/4 cup (25 g) grated Parmesan cheese
- 1/4 tsp salt, or to taste
- 1/8 tsp black pepper, or to taste
- 1 tbsp (5 g) chopped fresh chives or parsley (optional, for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, gently roll out the puff pastry sheet to about 1/8-inch (3 mm) thickness. Using a 3-inch (7.5 cm) round cookie cutter, cut out 6 rounds. Then, using a 2-inch (5 cm) round cutter, make a shallow indentation in the center of each round, cutting about halfway through the pastry. This will create the classic vol au vent rim.
- Place the pastry rounds on the prepared baking sheet. Brush the tops with the beaten egg, being careful not to let the egg drip down the sides (this can prevent rising).
- Bake for 15–18 minutes, until the pastry is puffed and deep golden brown. Remove from the oven and let cool for a few minutes.
- While the pastry bakes, prepare the filling. In a medium saucepan over medium heat, melt the butter. Add the shallot and cook, stirring, for 2–3 minutes until softened and translucent.
- Add the corn kernels and cook for 2 minutes, stirring occasionally. If using frozen corn, cook until heated through.
- Pour in the heavy cream and bring to a gentle simmer. Cook for 2–3 minutes, until the cream has slightly thickened.
- Reduce the heat to low and stir in the cheddar and Parmesan cheeses. Stir until the cheese is fully melted and the sauce is smooth. Season with salt and pepper to taste.
- Once the pastry shells are cool enough to handle, gently press down the center of each shell with the back of a spoon to create a well, if needed.
- Spoon the corn and cheese filling into the pastry shells. Garnish with fresh chives or parsley, if using. Serve immediately while warm.
Tips
- Keep the pastry cold: Work with chilled puff pastry and handle it as little as possible. If it becomes too soft, return it to the refrigerator for 10 minutes before baking. This ensures maximum flakiness.
- Don’t overfill: Spoon the filling just up to the rim of the pastry shell. Overfilling can make the bottoms soggy and messy to eat.
- Cheese variations: You can substitute the cheddar with Gruyère, Swiss, or Monterey Jack for a different flavor. For a sharper taste, use extra-sharp cheddar.
- Make ahead: You can prepare the filling a day in advance and store it in the refrigerator. Reheat gently on the stove before filling the baked shells.
Serving Suggestions
Serve these vol au vents as an elegant appetizer at a dinner party, or as a fun finger food at a casual gathering. They also pair beautifully with a simple green salad for a light lunch. For a brunch spread, serve them alongside fresh fruit or a vegetable quiche.
Variations
- Add protein: Stir in 1/2 cup (75 g) of diced cooked ham, crumbled bacon, or shredded cooked chicken to the filling.
- Spicy kick: Add a pinch of cayenne pepper or a finely chopped jalapeño to the filling for some heat.
- Herb infusion: Add 1 teaspoon of fresh thyme or rosemary along with the shallot for an earthy note.
- Mushroom and corn: Sauté 1/2 cup (75 g) of finely chopped mushrooms with the shallot for an earthy, savory version.
Storage and Reheating
Store any leftover filled vol au vents in an airtight container in the refrigerator for up to 2 days. The pastry will soften over time, so for best results, store the baked shells and filling separately. To reheat, place the shells on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes. Reheat the filling in a small saucepan over low heat, adding a splash of milk or cream if it has thickened too much. Avoid microwaving the filled pastries, as they will become soggy.
Frequently Asked Questions
Can I use store-bought vol au vent shells instead of making my own?
Yes, you can use frozen or refrigerated pre-made vol au vent shells. Simply bake them according to the package directions, then fill with the corn and cheese mixture. This saves time and works perfectly.
Can I make these gluten-free?
Yes, you can use a gluten-free puff pastry if available, or substitute with gluten-free phyllo dough cups. The filling is naturally gluten-free, so just ensure your pastry is certified gluten-free.
Can I freeze the baked vol au vents?
You can freeze the baked, unfilled pastry shells in an airtight container for up to 1 month. Thaw at room temperature and reheat in a 350°F (175°C) oven for 5 minutes before filling. The filling itself freezes well for up to 2 months; thaw in the refrigerator and reheat gently.
Why did my puff pastry not rise?
This usually happens if the pastry was too warm when it went into the oven, or if the egg wash dripped down the sides and glued the layers together. Make sure the pastry is chilled, and brush the egg wash only on the top surface, not the edges.
Can I use milk instead of heavy cream?
You can, but the filling will be thinner and less rich. If using milk, you may need to thicken it with a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water, stirred in and simmered until thickened.
What if I don’t have a cookie cutter?
You can use a small glass or a sharp knife to cut out the pastry rounds. Just ensure the edges are clean and straight for even rising.
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