The recipe for this dish belongs to the French chef Marie-Antoine Karem. Classic volovans are crispy towers of puff pastry that can be filled with salty filling. Blanks can be of different shapes, but most often they are round.
Ingredients
- Puff pastry (frozen) – 500 g
- Egg yolks - 3 pieces
Step-by-step cooking recipe
Spread the dough on the table and defrost at room temperature.
Squeeze out 24 circles with a cup.
In 12 circles, squeeze out the middle with a smaller cup so that a blank in the shape of a ring is formed.
Put the rings on the circles, slightly pierce the bottom with a fork.
Carefully move the blanks onto a covered baking sheet and brush with egg yolk.
Bake the volovans for 20 minutes in an oven preheated to 180 degrees.
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