If you have ever walked into a HEMA in the Netherlands, you were probably welcomed by the smell of kaasbroodjes. This homemade kaasbroodjes recipe comes really close to the ones you can get at the HEMA. Dutch kaasbroodjes are popular as a quick bite during lunch, as a snack on the go, or as a party treat.

Some people think that kaasbroodjes are just chunks of Gouda cheese wrapped in puff pastry. You can do that, but the results aren’t great once the pastries have cooled. So for this recipe, I used young matured Gouda cheese and mixed it into a simple roux. This trick keeps the filling creamy and soft even after it has cooled down. Enjoy your homemade kaasbroodjes!

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Dutch Kaasbroodjes

Soft Gouda Cheese Pastries

Prep Time10

Cooking Time20

Waiting Time1 10

Total Time1 40

Course: Snack

Cuisine: Dutch

Keyword: dutch cheese pastries, gouda cheese pastries, kaasbroodjes

Author: Annely

Servings: pastries

Adjust servings here:

Equipment

Oven tray
parchment paper
sauce pan
plastic wrap
food brush

Ingredients

2 puff pastry dough sheets 24cmx40cm each or 10"x15"
150 grams Gouda Cheese grated
50 grams flour
50 grams butter
80 ml white wine
250 ml mushroom stock or vegetable stock
a little bit pepper

Instructions

Grab a saucepan and heat it on medium-high heat.
Let the butter melt in the pan. The butter should not turn brown.
Add the flour once the butter is melted. Use a wooden spoon or a spatula to stir the flour with the butter.
Add the mushroom stock and stir. Add the white wine and stir. Add pepper and stir until the mixture is smooth.
Add the cheese. Stir and wait until the cheese has melted.
Switch off the heat and add the cheese sauce to a plate to cool down. Spread the sauce with the back of a spoon until it has a thickness of 1.5 cm or 0.5 inch. Let the sauce cool down for 10 minutes.
Cover with plastic wrap and put it in the fridge for an hour.
Preheat the oven to 190°C or 375°F.
Remove the plate from the fridge, discard the plastic wrap and cut the cheese mixture into 12 equal rectangles.
Beat an egg in a bowl or cup. Cut the puff pastry into equal squares of 12 cm x 12 cm or 5" x 5".
Add the cheese to the pastry, make sure to leave a strip around the edges.
Fold the pastry and press the edges with a fork.
Brush the pastries with the beaten egg and top with a little bit of cheese.
Bake in the oven at 190°C or 375°F for 20-25 minutes until golden brown.
Cool down for 10 minutes before serving.