Dutch Kaasbroodjes
Soft Gouda Cheese Pastries
Servings: 12 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.