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October 25, 2009


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I think they sound delicious and look very pretty!


Wow Simona, I'm really impressed! Now that I'm far away it's really ncie to be able to follow what you're doing on the blog. I promise I'm going to try to update mine more often, now that I'm settling down a bit.



Great job! Your vol-au-vent sounds amazing :)


Great idea to fill your vols au vent with the pumpkin mixture. In Greece we make a similar pie with almost all ingredients.

susan from food blogga

I have never even attempted vol-au-vents. Though you are intrepid in the kitchen, Simona, and I so admire you for it. They look just lovely.


Your vol-au-vents are so adorable! I don't think they're ugly at all! And the squash filling -- that's for me. Love the photo; I feel I could almost bite into the pastry and the squash. I should try making puff pastry one day and then try doing these.


questa zucca delicata non l'ho mai vista in giro e non la conoscevo proprio ....e brava pure la pasta sfoglia sai fare....altro che cous cous bello pronto ^____^ bacione!


What a wonderful submission!


Simona Carini

Thanks, Foodycat.

Grazie, Marta. Looking forward to reading updates to your blog.

Thanks, Karine.

Thanks, Ivy. I am a great fan of winter squash of all types.

Thanks, Susan. I hope that next time I will do a better job.

Thanks, Lisa, for the kind words. Making puff pastry requires patience, then making vol-au-vents requires a bit of skill, but the result is really satisfying.

Ciao, Astro. Non credo che si trovi in Italia, ma puoi provare con un altro tipo di zucca. Devo ammettere che non conosco molto i tipi di zucche che si trovano in Italia.

Thanks, Paz.


Bravissima, davvero!
My mother used to make millefoglie in the foyer of our house, with the entrance door wide open and dressed in a winter coat. She insisted that a cool environment would assure that the pastry would rise straight and not lean like the Tower of Pisa. She would use fresh butter from local farmers only and the taste of her pastry has never been matched by any I have tasted elsewhere.

Simona Carini

Molto interessante. Next time I prepare vol-au-vents I will try you mother's method: I'll open the windows of my working room. The quality of butter is also very important: unfortunately I don't know any farmer who makes butter around here. I can imagine how the taste of your mother's pastry would stay with you and remain unmatched.

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