A crispy deep-fried envelope of phyllo-like pastry filled with molten Gouda cheese — the iconic Dutch snack bar treat.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: paper tray
Garnishes: mustard, curry ketchup
Accompaniments: fries
Instructions
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1
Cut puff pastry into rectangles. Place cheese slices in the center of each.
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2
Fold pastry over, seal edges with beaten egg and press firmly with a fork.
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3
Coat sealed parcels in beaten egg and breadcrumbs.
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4
Refrigerate 30 min until firm.
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5
Deep-fry at 180°C for 3-4 min until golden and puffed. The cheese inside should be fully melted.
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6
Serve hot with mustard or curry ketchup.
Did You Know?
The kaassoufflé is the most popular item in Dutch snack bar automatiek vending machines, outselling even the kroket.
Chef's Notes
Equipment Tips
- deep fryer
- baking sheet
- pastry brush
Garnishing
mustard, curry ketchup
Accompaniments
fries
The Story Behind Kaassoufflé
The kaassoufflé became a Dutch snack bar staple in the mid-20th century, despite having little relation to a traditional French soufflé. It is a uniquely Dutch invention — a fried cheese parcel designed for the automatiek vending wall and the late-night snack run.
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