Vol-au-vent

Roll out the puff pastry to a thickness of 1/2 inch and with the cookie-cutter or with a floured board cut glass 18 discs with a diameter of 6 inches around.

Put aside and cut the Center 6 other stenciling or with a 4 cm short of obtaining of the rings.

If necessary, knead the dough again.

Beat the egg, brush the bottom of large disks and placed over each a ring of dough.

Brush each ring and cover each with another ring and brush with beaten egg.

Align the vol-au-vent on baking covered with greaseproof paper and bake for 30 minutes in the oven already warm to 220 degrees.

Remove them when they are puffed and golden.

The Special Panel of beaten egg serves to adhere the various layers of dough and get a golden surface.

Be careful not to strain the egg on the edges otherwise the dough will swell well and vol-au-vent are irregularly shaped.

If you prepare more vol-au-vent than serve you can freeze the excess ones.

Proceed as follows: overlay layers of dough without pennellarli with the egg and wrap the vol-au-vent individually in the film making them and then freeze.

Then recombine them into a bag and keep them in the freezer.

To cook frozen allineateli on baking covered with aluminum foil, beaten with beaten egg and cook for 30 minutes in the oven already warm to 220-240 degrees.

You can prepare in the same way a single vol-au-vent giant, cropping a pasta disk with a diameter of approximately 22 cm 3 rings and proportionate.

Fill the vol-au-vent only at the last moment.

If you prepare in advance keep separately pasta and stuffing and 15 minutes before serving, turn oven to 190-200 degrees, then fill the vol-au-vent and let them warm up for about 10 minutes.

Or the cannoli and place 2-3 minutes in microwave oven at maximum power, is arranged in a circle on the plate.