Delicious Homemade Kaassoufflé Recipe

Ingredients

  • 200 grams of Gouda Cheese
  • 6 sheets of Phyllo Dough
  • 50 grams of unsalted Butter
  • 2 tablespoons of All-Purpose Flour
  • 200 ml of Whole Milk
  • 1/4 teaspoon of Nutmeg
  • 1/4 teaspoon of White Pepper
  • 1/4 teaspoon of Salt
  • 2 Eggs
  • 100 grams of Bread Crumbs
  • Vegetable Oil for Frying

Steps and instructions

  1. Start by grating the Gouda cheese and set it aside.
  2. In a medium saucepan, melt the butter over medium heat. Stir in the flour until it forms a smooth paste.
  3. Gradually add the milk, stirring continuously until the mixture thickens and comes to a boil. Allow it to simmer for a couple of minutes.
  4. Remove the saucepan from the heat and stir in the grated cheese, nutmeg, white pepper, and salt until the cheese is fully melted. Allow the cheese mixture to cool.
  5. Once cooled, shape the cheese mixture into 6 equal-sized logs. Freeze these logs for about 2 hours or until firm.
  6. Preheat your frying oil to 180°C or 350°F.
  7. While the oil is heating, prepare the breading by whisking the eggs in one bowl and placing the bread crumbs in another.
  8. Take out the cheese logs from the freezer, wrap each of them with a sheet of phyllo dough, then dip each one into the whisked eggs and roll them in the bread crumbs until fully coated.
  9. Carefully place the wrapped cheese logs into the hot oil and fry them until they turn golden brown, which should take about 2-3 minutes.
  10. Once the Kaassoufflés are fried, remove them from the oil and drain on paper towels. Serve them while they're hot.

Tools for making

  • Grater - Used to grate the Gouda cheese.
  • Saucepan - Used to melt the butter and make the cheese sauce.
  • Whisk - Used to stir and incorporate the flour, milk, and cheese in the sauce.
  • Medium Bowl - Used to shape the cheese mixture into logs.
  • Freezer - Used to freeze the cheese logs until firm.
  • Deep Pot - Used to heat the oil for frying the Kaassoufflés.
  • Slotted Spoon - Used to remove the fried Kaassoufflés from the hot oil.
  • Paper Towels - Used to drain the excess oil from the fried Kaassoufflés.

Recipe variations

  • Use puff pastry instead of phyllo dough for a flakier crust.
  • Experiment with different types of cheese, such as cheddar, mozzarella, or pepper jack.
  • Add diced ham or bacon to the cheese mixture for a meaty variation.
  • Replace the all-purpose flour with whole wheat flour or gluten-free flour for a different texture.
  • For a vegetarian option, omit the meat and add finely chopped vegetables like bell peppers, onions, or mushrooms to the cheese mixture.
  • Add herbs and spices like garlic powder, paprika, or dried herbs to the bread crumbs for extra flavor.
  • Serve the Kaassoufflés with dipping sauces like marinara, ranch, or spicy mayo.
  • Sprinkle grated Parmesan cheese on top of the Kaassoufflés before baking for a crispy, cheesy crust.
  • Create bite-sized Kaassoufflés by cutting the cheese logs into smaller portions before wrapping them in the dough.
  • Make a sweet version by adding a touch of sugar and cinnamon to the cheese mixture and dusting the Kaassoufflés with powdered sugar after frying.

Recipe overview

Kaassoufflé is a popular Dutch snack that consists of a cheesy filling enveloped in crispy pastry, then deep-fried to golden perfection. This delightful delicacy is loved for its creamy, melted cheese core and its crunchy exterior. It's perfect as an appetizer, a side dish, or a snack during gatherings and parties. The recipe might seem a bit challenging at first, especially if you're not used to working with phyllo dough, but following the steps carefully will lead to a successful and tasty result. The process involves making a cheese sauce, shaping it into logs, freezing them for a bit to firm up, and then wrapping them in phyllo dough. The logs are then breaded and deep-fried until a beautiful golden color is achieved. The end result is a crunchy, cheesy snack that is absolutely irresistible when served hot. Enjoy the process and the delicious outcome!

Common questions

  1. Can I use a different type of cheese?
    Yes, you can experiment with different types of cheese. However, Gouda cheese is traditionally used for Kaassoufflé.
  2. Can I use a different type of dough instead of phyllo dough?
    Yes, you can try using puff pastry or spring roll wrappers as alternatives to phyllo dough.
  3. Can I bake the Kaassoufflé instead of frying?
    While frying is the traditional method, you can try baking the Kaassoufflé in a preheated oven at 200°C (400°F) for about 15-20 minutes, or until golden brown.
  4. Can I make the cheese logs ahead of time?
    Yes, you can prepare the cheese logs in advance and freeze them until you're ready to fry or bake the Kaassoufflés.
  5. What can I serve with Kaassoufflé?
    Kaassoufflé is often enjoyed as a snack or appetizer and can be served with dipping sauces such as ketchup, mayonnaise, or aioli.
  6. How do I store leftover Kaassoufflé?
    If you have any leftovers, store them in an airtight container in the refrigerator for up to 2-3 days. Reheat them in the oven or an air fryer to maintain their crispiness.

Serving dishes and utensils

  • Baking Sheet - Used for baking the Kaassoufflés.
  • Saucepan - Used for making the cheese filling.
  • Grater - Used for grating the Gouda cheese.
  • Whisk - Used for whisking the eggs for breading.
  • Tongs - Used for flipping and removing the Kaassoufflés from the hot oil.
  • Paper Towels - Used for draining excess oil from the fried Kaassoufflés.

Origin stories

Kaassoufflé, a beloved Dutch snack, shares an intimate bond with the Netherlands' rich cheese-making tradition. Its story unfolds in the bustling streets and lively markets of Amsterdam, where cheese has been sold for centuries. The first Kaassoufflés were introduced in the 1960s and, originally, they were considered a culinary treat available only in fine dining restaurants. But soon, they found their way into the heart of Dutch street food. Today, one can scarcely imagine a visit to a Dutch 'frituur', or snack bar, without the comforting presence of a freshly fried Kaassoufflé. Its crispy exterior, the warm, molten cheese within, and the delightful crunch as you take a bite - all these have become inherent parts of the Dutch snacking experience. So, as you savor your homemade Kaassoufflé, remember, you're partaking in a tradition that's as Dutch as the charming windmills and enchanting tulip fields of this extraordinary country.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.