Dutch Cheese Pastry - Kaasvlinders
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1 sheet(s)frozen puff pastry, thawed
1 cupsharp cheese, such as cheddar or other sharp cheese
1 largeegg, beaten
How to Make Dutch Cheese Pastry - Kaasvlinders
- 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.
- 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.
- Wrap the rolled pastry sheet with plastic wrap and place in refrigerator for 30 minutes.
- Preheat oven to 375°F. Line a baking sheet (standard size cookie sheet) with parchment paper; set aside.
- 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).
- 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.