A vol-au-vent is a French pastry which is made from layers of puffed pasty, hallowed out and filled with anything from sweet to savory. This gluten free vol-au-vent is stuffed with peach pie filling, however, you may fill it with something savory which contains a little sauce or moisture, such as a seafood mousse, chicken pot pie filling, etc. How this recipe came about was when I stumbled upon a recipe for vol-au-vent, and just had to make a gluten free version. While this recipe turns out a crust similar to pie crust, it can be made with my new flaky gluten free phyllo dough. This gluten free vol-au-vent recipe allows you to be creative. You can shape them into hearts for Valentine’s Day or four leaf clovers for St. Patrick’s Day. You can scallop the edges or whatever you desire. Give it a try. And I bet your guests will never know they are made from a gluten free recipe!
(UPDATE: I have now developed a recipe for Gluten Free Puff Pastry
and would use that instead of the phyllo dough recipe below. Give it a try with this gluten free vol-au-vent recipe.)
Note that one bottom circle and 3 rings make an excellent size vol-au-vents for desserts. However, using 4 rings for a savory meal may be best. I made one of each, but used the larger one for demonstration purposes. My mother often told me that my eyes are bigger than my mouth, but I think she meant stomach!
I found that the bottom layer and the lid of the vol-au-vent was much harder than the rest of the dough. It turned out much like pie crust, where the other layers of rings were lighter and puffier. Therefore, I suggest removing the lids as soon as possible from the baking sheet.
For my filling I used warmed Comstock peach pie filling and topped it with sweetened whipped cream, recipe found in my Gluten Free Shortcake Recipe.
I look forward to experimenting with this gluten free vol-au-vent recipe more in the future. I will probably substitute the potato starch for additional tapioca starch and white rice flour for the sorghum flour. If you experiment, I’d love to hear about your results.
Gluten Free Vol-au-Vent for Sweet or Savory Recipes
A gluten free vol-au-vent recipe using homemade dough similar to pie crust, but lighter. Fill with a savory or sweet filling.
- 1 Gluten Free Phyllo Dough Recipe, but use 1 teaspoon baking powder (and additional cornstarch, as needed)
- 1 large egg, beaten (for egg wash)
- 1 1/2 teaspoons filtered water (for egg wash)
- Filling of your choice
- Roll out the pastry dough about 1/4" thick.
- Cut large circles out. I used a 3 3/4" cutter. Ball up any scraps and roll out again to 1/4" thick.
- For all circles, except for 2, cut smaller circles out of the larger ones (I used a 2 3/4" wide cutter), creating rings. The uncut ones will be the bottom of the vol-au-vent and the inner cut circles will be the lids. You will have too many lids, however, this dough may be used to roll out and cut additional circles. You'll want at least 3-4 rings, plus the bottom. If you make smaller vol-au-vents (usually 3" wide), you may be able to make 3 vol-au-vents.
- Place the circles as you cut them on parchment paper and refrigerate for about 30 minutes.
- When the dough is almost chilled, beat the egg, remove half of the egg into another container. To one container of egg, add the water, and beat. The egg without water will be used to baste the top rings and the lids of the vol-au-vents; set aside.
- Lay all pieces atop a parchment paper lined baking sheet and chill in refrigerator for 30 minutes.
- Preheat oven to 400°F.
- While the oven is preheating, baste the outer edges (about 1") of the bottom circle with egg wash (egg and water); lay a ring atop it, ensuring outer edges meet evenly; continue basting the tops of the rings and adding additional rings. Baste the outside of the vol-au-vent, as well. Baste the very top rings and the lids with the egg (without the water).
- With a large fork or ice pick, poke about 4 holes in the bottom of the vol-au-vent to prevent it from bubbling up during the baking process. I didn't poke mine until I saw it bubbling up.
- Bake the vol-au-vents for 15 minutes at 400°F.
- Reduce temperature to 350°F and bake until nicely golden brown, about 10-15 minutes.
- Fill each gluten free vol-au-vent with your desired filling and add lid to the top or set it cocked a bit over the filling. Another option is to lay it leaning against the vol-au-vent.
Gluten free vol-au-vents may be reheated in the oven at 400°F for 15 minutes.
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