Volovan pêche



  • 6 rectangular puff pastry sheets
  • 3-4 soft peaches

For Pastry Cream

  • 1 glass of water Milk
  • 1 cup of cream
  • 1 egg yolk
  • ¾ cup granulated sugar
  • 1/3 cup flour
  • 1 teaspoon of cornstarch
  • 1 teaspoon of butter
  • 1 teaspoon vanilla
  • 1 peach
  • 1 cup of mascarpone cheese or strained fresh cheese – 175 g (0,39 lbs).

For Top

  • Powdered sugar

For Volovan;
Put your puff pastry on the counter and cut the rectangular puff pastry with a knife to get four square puff pastries.
You will have obtained 4 volovan in total.
Use 4 of the squares as the base.
Cut the middle of the remaining puff pastry squares into squares.
Pierce the base of the puff pastry with a fork and brush the edges with egg white with a brush.
You will get a total of 3 layers of puff pastry with the base.
Spread egg white between each layer and stack on top of each other.
Do not apply egg white to the top floor.
Prepare the other puff pastries in the same way.
Place the volovans you prepared on the baking tray on which you have laid baking paper.
NOTE : Put the remaining square puff pastry on your baking tray and brush them with egg yolk.
Brush the top layers with egg yolk and bake in a preheated oven at 180 (352) degrees for 30 minutes.
Flatten the slightly raised part of your puff pastry from the oven with the help of a spoon, and let it cool.

 For the pastry cream;

Take the milk and cream in a saucepan and heat.

Take granulated sugar and egg yolks in your mixing bowl and whisk well.

When the mixture gets a light sandy consistency, add flour and starch and continue mixing.

When the mixture becomes like sand, slowly add the warm milk cream mixture to the egg mixture by whisking continuously and mix well.

Put the mixture in a saucepan and keep stirring constantly on low heat until it reaches the consistency of pudding.

NOTE !! : You can put your mixture in the pot by passing it through a strainer so that there will be no lumps.

When it reaches the consistency of custard, remove it from the heat and add the vanilla and butter.

Place in a separate mixing bowl and warm with gentle stirring.

Take the mascarpone cheese into the warm cream and mix it by closing it from the outside to the inside.

Slice the peach thinly and dice it into small cubes and put it in the pastry cream.

When your pastry cream is ready, cover the cream with cling film and let it cool.


To combine;

Fill your volovan with cream with the help of a spoon.

Cut the square ones in half, fill them with cream and close the lid.

Cut the peaches in half and cut apple slices.

Decorate the volovans with sliced ​​peaches, sprinkle with powdered sugar and serve.

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