My brother recently went to France to visit his girlfriend. Though I could easily spout off the reasons why I could be immensely jealous (his girlfriend lives on a farm in the South of France, her mother is a great baker who makes French breads and pastries for all the local stores and restaurants, they harvest their own honey… did I mention that her mother is a baker?), Michael brought me back a lot of French swag.
Included in my “swag” was a bottle of award-winning French wine and one jar of honey harvested from the bees around the farm. I had no problem finishing the bottle of wine, especially since my brother helped himself and his roommate to a glass, but there’s only so many cups of tea with honey this girl can drink.
I decided the only thing that could do French honey justice was a French-inspired pastry. Thus enters my plum vol au vents. I love this recipe because it combines one of my favorite stone fruits with layer upon buttery layer of puff pastry. It might not be the healthiest thing for you, but boy, will it taste good. I hope you enjoy them!
Plum Vol au Vents
5 Ripe Plums
5 Tbsp. of Honey
Puff Pastry, defrosted
4 Tbsp. of Whole Milk
Wash and dice four plums. In an oiled pan, toss with honey and cracked pepper. Broil at 500 degrees for 15 minutes or until soft. Set aside to cool.
On a floured surface, roll out the defrosted puff pastry until it’s about 1/4″ thick. With a 4″ circular cookie cutter, cut an even number of circles in the dough. In half of the dough circles, press a 2″ cookie cutter in the center of the dough — only enough to create a distinct demarcation. Beat the egg and milk together to create the egg wash, and generously baste the half of the dough circles without demarcation lines. Gently cover with the other half of the puff pastry circles and press the edges together to create a seal. Generously baste the top of the puff pastry circles with the egg wash. Place on a cookie sheet and bake at 350 degrees for 15-20 minutes or until dough rises and is golden brown. Remove from the oven and let vol au vents cool.
After the dough cools, take a knife (I used a pairing knife) and cut along the demarcation lines on top of each vol au vent. Remove any extra dough from the interior of the pastry, and fill with the plum mixture. Garnish with slices of plum.