Kaassoufflé
The Quirky Foodster Team
Ingredients
- Spring roll or filo pastry — 8 sheets
- Gouda or Edam cheese, sliced — 300 g (10.5 oz)
- Plain flour — 2 tbsp
- Milk — 60 ml (2 fl oz)
- Egg, beaten — 1
- Breadcrumbs — 60 g (2 oz)
- Oil for deep frying
Method
- Melt the cheese gently with the flour and milk in a small saucepan, stirring until smooth and thick; let cool and chill until firm.
- Cut the chilled cheese mixture into rectangular portions.
- Wrap each portion in a sheet of pastry, folding to fully enclose.
- Dip each wrapped portion in beaten egg, then coat in breadcrumbs.
- Heat oil to 175°C (350°F) and fry until golden brown, about 3–4 minutes.
- Drain briefly on paper towels before serving hot, allowing the cheese to cool slightly before eating.
Introduction: A crisp, deep-fried pastry filled with melted cheese, a much-loved Dutch snack bar staple.
Cultural Background: Kaassoufflé is a fixture of Dutch snack bars (snackbars) and cafeterias, its crisp shell and gooey, stretchy cheese filling making it a beloved indulgence found across the country.
Tips: Chilling the cheese mixture thoroughly before wrapping is essential so it holds its shape. Let the fried soufflé rest for a minute before eating, as the molten cheese filling can be very hot.
Variations: Add a little mustard powder to the cheese mixture for extra flavour. Use a mix of cheeses for a more complex flavour.
Storage: Store cooled, unfried portions in the refrigerator for up to 2 days, or freeze for longer storage.
Reheating: Reheat cooked kaassoufflé in an oven at 190°C (375°F) for 8–10 minutes to restore crispness.
FAQs:
Q: Where is kaassoufflé typically sold?
A: Dutch snack bars and cafeterias, often alongside other fried snacks like frikandel and kroket.
Q: Can this be baked instead of fried?
A: Yes, though the classic crisp texture is best achieved by frying.
- Spring roll or filo pastry — 8 sheets
- Gouda or Edam cheese, sliced — 300 g (10.5 oz)
- Plain flour — 2 tbsp
- Milk — 60 ml (2 fl oz)
- Egg, beaten — 1
- Breadcrumbs — 60 g (2 oz)
- Oil for deep frying
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