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Mini Vol-au-Vents with Cream Cheese Filling

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Mini vol-au-vents with cream cheese filling are ready in just 10 minutes and perfect for a spontaneous aperitif. The creamy lemon and caper filling gets a clever pickle brine twist – quick, elegant and always a crowd-pleaser.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 15 Personen
Course: Starter
Cuisine: Swiss
Calories: 86
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 15 mini vol-au-vent cases
  • 200 g cream cheese plain
  • 2 tbsp capers finely chopped
  • 1 organic lemon zest and juice
  • 30 ml pickle brine from the gherkin jar
  • 1 pinch of salt and pepper
  • Fresh herbs or edible flowers to garnish

Equipment

  • Baking tray
  • Piping bag

Method
 

  1. Place the mini vol-au-vent cases on a baking tray and bake at 180 °C (top and bottom heat) for 8 to 10 minutes, until golden brown and crispy. Leave to cool slightly.
  2. Meanwhile, mix the cream cheese with lemon zest, lemon juice and finely chopped capers. Add the pickle brine gradually – the mixture can quickly become too runny. Season with salt and pepper.
  3. Transfer the filling to a piping bag and fill the cooled vol-au-vent cases.
  4. Garnish with fresh herbs or edible flowers and serve immediately.

Nutrition

Calories: 86kcalCarbohydrates: 4gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 13mgSodium: 76mgPotassium: 18mgFiber: 0.01gSugar: 1gVitamin A: 179IUVitamin C: 0.04mgCalcium: 13mgIron: 0.02mg

Video

Notes

▷ Pickle brine is the best way to quickly season dips, potato salad or a vinaigrette. Simply pour through a tea strainer – your ready-made seasoning is good to go.
▷ The filling can be prepared 1 to 2 days in advance and stored in the fridge. Fill the cases just before serving so they stay crispy.

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