Kaassoufflé

Servings

10

Prep Time

15 minutes

Cook Time

30 minutes

Cuisine

Dutch

Rest time

Few hours

Super simple. Very tasty! Who doesn't love a good cheese pull and a cripsy crust? This Dutch classic is way better homemade and so easy to make! Serve it with a sweet chili sauce and you will score on your next party!

Kaassoufflé

Ingredients

    Kaassoufflé

    • Puff pastry
    • 170 ml milk
    • 30 gr milk powder
    • 150 gr cheese
    • 15 gr potato starch 
    • Pinch of salt
    • Few eggs
    • Breadcrumbs

    Sweet chili sauce

    • Few red chili peppers
    • 100 gr / ½ cups sugar
    • 60 ml / ¼ cups water
    • 100 ml / ½ cups vinegar
    • Garlic
    • Ginger
    • Chili flakes
    • Paprika powder
    • Salt
    • Cornstarch slurry (½ tbsp water + ½ tbsp cornstarch)
    • 1 tsp fish sauce

    Directions

      Kaassoufflé

      1. In a pan mix together the milk, milk powder, salt and potato starch. Heat until a paste has formed.

      2. Take the pan of the heat and add the grated cheese, let it melt and if needed give it some more heat (but don’t let it boil).
      3. Spread the cheese mixture on a baking tray with plastic wrap (about 20x20cm), cover with plastic wrap and let get stiff in the freezer.
      4. when cooled cut into pieces (about 4x8cm) and layer on one side of a puff pastry piece (12x12cm). Fold the other hald of the pastry over and pinch all the sides with a fork. Optional trimming the sides for a perfect straight kaassoufflé.
      5. Coat with egg, followed by bread crumbs and let stiff up in the freezer
      6. Bake the kaassouffles at 180 degrees Celsius or 350 degrees Fahrenheit for about 5 minutes.

      Sweet chili sauce

      1. Grate or mince the garlic and ginger. Mince the chili peppers.

      2. Saute in a pan with oil until fragrant.
      3. Add all the other ingredients except for the cornstarch slurry and bring to a boil.
      4. When thickened a little go in with the cornstarch slurry, stir well, boil for a minute or so and let cooldown