Recipe for Kaassouflé (10 pieces)

Ingredients

• 170 ml milk

• 30 g milk powder

• Pinch of salt

• 15 g potato starch

• 120 g Gouda cheese, grated

• 1 package of puff pastry or 450 g homemade puff pastry (page XX)

• 100 ml water, for brushing

• 150 g breadcrumbs

Instructions

1. Mix milk with milk powder, salt, and potato starch with a whisk until smooth. Heat this over low heat until the milk begins to bind.

2. Remove the pan from the heat and dissolve the grated cheese in it. If necessary, heat briefly to melt the cheese better, but do not boil, as the cheese will separate.

3. Pour the cheese mixture into the blender and let it run for about 1 minute until there are no lumps in it anymore.

4. Pour the mixture into a deep, square dish lined with plastic wrap. Let the cheese solidify in the freezer.

5. Remove the cheese from the dish and from the foil and cut into pieces of 4 × 8 cm.

6. Roll out the puff pastry thinly and cut, if necessary, into slices of 12 × 12 centimeters and 3 millimeters thick. Brush with water, place a frozen cheese slice in the center and fold the puff pastry closed. Make sure the edges are well sealed; press them with a fork. Cut the edges if necessary to get a nice straight cheese soufflé.

7. Brush the soufflé with water and turn in the breadcrumbs.

8. Preferably let it solidify in the freezer for a while so that the dough becomes a bit harder.

9. Fry the cheese soufflé for about 5 minutes at 180 °C. Drain on kitchen paper and be careful when eating because of the hot cheese.

Extra tips

​Enjoy your homemade cheese soufflé with ketchup sauce!