- 5 squares of puff pastry
- 10 slices of Gouda cheese
- 2 eggs
- large handful of bread crumbs
- little bit of water
- frying oil (we’ve used sunflower oil)
Kitchen equipment needed
- 2 deep plates
- frying pan or heavy bottomed pan
Preparation — 5 minutes
HEAT the frying oil to about 180 degrees celsius or 350 degrees fahrenheit.
There isn’t much prep work needed for this recipe. Get your puff pastry from the freezer, remove the plastic wraps and divide the squares in half. CUT the cheese slices so they will fit exactly on half of the rectangle pieces of puff pastry, leaving about 0,5 cm (0,20 inch) space on the edges. Place about 2 or 3 slices on top of each other so there will be enough cheese on the inside.
Use your finger to coat the edges with a little bit of water, this will help the puff pastry pieces to stick together. PLACE the other half of the puff pastry square on top.
Deep frying the Dutch cheese souffle aka kaassoufflé — 10 minutes
Grab two deep plates and beat the eggs using either a whisk or fork in one, add the bread crumbs to the other. COAT the puff pastries filled with cheese with the beaten eggs first and then with the bread crumbs. FRY the cheese souffles in batches until golden brown on both sides, don’t forget to flip them over halfway. Enjoy this lovely deep-fried Dutch snack!