Dutch Fried Cheese Pastries - KAASSOUFLÉ
16:17
Ingredients
7 servings
7 squares puff pastry
7 Gouda cheese strips or 14 slices
2 eggs, beaten
bread crumbs
Large pot oil
Instructions
1. Line a large baking tray with parchment paper. Set aside.
2. Place the cheese slices or strips 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. If you use sliced scheese place 2 slices on top of each other so there will be enough cheese on the inside. Brush the edges with egg wash this will help the puff pastry pieces to stick together. Fold the other half of the puff pastry square on top. Press the edges together to seal.
3. Grab two deep plates and beat the eggs using either fork in one, add the bread crumbs to the other. Coat the puff pastries fiwith the beaten eggs first and then with the bread crumbs. Place on lined sheet. Chill in fridge for about 10 to 15 minutes to set.
4. Heat large pot pf frying oil. Fry both sides of each pastry for about 3-4 minutes or until golden brown. Serve hot.
7 servings
7 squares puff pastry
7 Gouda cheese strips or 14 slices
2 eggs, beaten
bread crumbs
Large pot oil
Instructions
1. Line a large baking tray with parchment paper. Set aside.
2. Place the cheese slices or strips 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. If you use sliced scheese place 2 slices on top of each other so there will be enough cheese on the inside. Brush the edges with egg wash this will help the puff pastry pieces to stick together. Fold the other half of the puff pastry square on top. Press the edges together to seal.
3. Grab two deep plates and beat the eggs using either fork in one, add the bread crumbs to the other. Coat the puff pastries fiwith the beaten eggs first and then with the bread crumbs. Place on lined sheet. Chill in fridge for about 10 to 15 minutes to set.
4. Heat large pot pf frying oil. Fry both sides of each pastry for about 3-4 minutes or until golden brown. Serve hot.
0 comments