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dutch cheese pastry - kaasvlinders

Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

These savory butterfly-shaped Dutch appetizers (called Kaasvlinders, which translates to 'cheese butterflies') are great snacks for most parties and other gatherings. Cheese is the most common filling, but they can be filled with all sorts of ingredients such as ham and cheese, spinach and mushrooms, or a wide assortment of vegetables and herbs (especially oregano, though the herbs can vary a great deal depending on what other ingredients are used).

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yield serving(s)
prep time 20 Min
cook time 20 Min
method Bake

Ingredients For dutch cheese pastry - kaasvlinders

  • 1 sheet
    frozen puff pastry, thawed
  • 1 cup
    sharp cheese, such as cheddar or other sharp cheese
  • 1 lg
    egg, beaten
  • salt
  • black pepper

How To Make dutch cheese pastry - kaasvlinders

  • 1
    Dust the counter with a little bit of flour. Roll pastry sheet over flour to form a flat rectangle. Sprinkle the cheese on the surface of the pastry sheet. Roll each long end of the pastry toward the center, until both ends meet in the middle.
  • 2
    Beat the egg thoroughly, and brush the egg wash on the pastry sheet where the two ends meet, so they’ll stick together during baking.
  • 3
    Wrap the rolled pastry sheet with plastic wrap and place in refrigerator for 30 minutes.
  • 4
    Preheat oven to 375°F. Line a baking sheet (standard size cookie sheet) with parchment paper; set aside.
  • 5
    Remove the rolled pastry sheet from the refrigerator, and use a sharp knife to cut it into 1/2-inch slices. Place each slice on its side (so they look like a butterfly). Brush each Kaasvlinder with remaining beaten egg. Sprinkle some cheese on top, if you wish (optional). Season each very lightly with a pinch of salt and pepper (it should be a very light dusting, not heavily seasoning them).
  • 6
    Place baking sheet in the oven to bake for 20 minutes or until puffy and lightly golden. Cool on rack, and serve when cooled enough to handle. The Kaasvlinders will soften as you keep them longer. So it's usually best to eat them on the same day they're made, when they're fresh and still have a crispy texture.
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