🧀
🇳🇱 Dutch · 🏙️ Gouda
🧀 Kaassoufflé met Goudse kaas (Dutch Deep-Fried Cheese Soufflé)
10 servings · 85 min
The dish's story
The oldest cheese shop in Gouda's historic centre, specialising in unpasteurised original Gouda farmhouse cheese still made the traditional way on farms around Gouda.
📋 't Kaaswinkeltje (official site)🍴 Traditional Dutch recipe — 't Kaaswinkeltje
📋 recipe source: Rutger BaktIngredients
- • Milk 170 ml
- • Milk powder 30 g
- • Salt pinch
- • Potato starch 15 g
- • Goudse kaas (Gouda), grated 120 g
- • Puff pastry (bladerdeeg) 2 rolls refrigerated (or 1 homemade batch)
- • Water (for brushing) 100 ml
- • Fine breadcrumbs (paneermeel) 150 g
- • Oil for deep frying as needed
- • Flour for the work surface as needed
Method
- 1 Whisk the milk, milk powder, salt and potato starch into a smooth paste, then heat gently until the milk begins to thicken.
- 2 Take off the heat and stir in the grated Gouda until melted; warm briefly if needed but do not let it boil or it will separate.
- 3 Blend the cheese mixture for about 1 minute until completely smooth. Line a 20 cm square tin with cling film, pour in the mixture, and freeze until firm.
- 4 Cut the frozen cheese into 4×8 cm blocks. Roll the puff pastry out to 3 mm thick and cut into 12×12 cm squares.
- 5 Brush a pastry square with water, lay a frozen cheese block on one half, fold over, and press the edges firmly shut with a fork; trim neatly.
- 6 Brush each parcel with water and coat all over with breadcrumbs, then freeze again briefly to set.
- 7 Deep-fry the kaassoufflés 2–3 at a time at 180 °C for about 5 minutes until golden, then drain on paper towels.