Vols-au-Vent Take Two: Apples and Cream Cheese
|September 29, 2009||Posted by Lauren Keating under Desserts, Fall, Fruit, Vegetarian or Vegan|
I’m really not happy with how the photos of this came out, but I promised you that I would post it today so please believe me when I say that it tasted much better than it looks here.
One of my first ideas when vols-au-vent were announced as this month’s Daring Bakers challenge was to use apples. It’s the perfect time of year for them, and I wanted to highlight their natural sweetness. Instead of using a traditional pastry cream or custard, I used a cream cheese base. The tartness of the cream cheese paired perfectly with the sweet apples and made a delicious dessert that wasn’t too sugary-sweet.
Unless you’re feeling particularly brave or adventurous, I would just just make this with prepared puff pasty. If you do want to take the plunge and make your own though I do have a few tips that I left out of yesterday’s post: The dough is easy t wrk with when its well-chilled, but it becomes a nightmare as it warms up. The refrigerator is your friend! In addition to chilling my dough in between turns, I also found it helpful to chill my rolling pin – I just put it right in the fridge! I also thought it would help to have a cool surface to roll the pastry out on – since I don’t have a marble slab like was recommended, I used two metal cookie sheets. I stuck those right in the fridge too, which kept them cool and prevents the butter from getting too soft while I was working with it.
Apple and Cream Cheese Vols-au-Vent
- 2 apples, peeled, cored, and cut into wedges
- 1 tsp butter
- 1/2 tsp cinnamon
- pinch sugar
- 2 Tbs water
- 2 ounces cream cheese
- 2 Tbs sour cream
- 2 Tbs sugar
- 1 tsp vanilla
- vols-au-vent shells
Melt butter in a small saucepan. Add apples. Toss with cinnamon and a pinch of sugar. Add water, and allow to cook for about 5 minutes, or until tender-crisp and slightly syrupy. Remove from heat.
Meanwhile, combine cream cheese, sour cream, sugar, and vanilla, blending until smooth. Chill until ready to serve. To serve, spoon cream cheese mixture into pastry shells. Top with apples. This is delicious with the apples served either warm or chilled!