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Cheese Souffle (Kaas Souffle)


Invented in 1960 in a Dutch Snackbar this souffle (sometimes written using only one F) is not to be confused with the traditional French or Belgian souffle in which it will be presented from a dish.
This is something different and should further on be seen as a snack

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  • 8 slices of Gouda cheese
  • 16 slices of puff pastry
  • 2 eggs
  • breadcrumbs


servings 8
Level of difficulty Easy
Preparation time 15mins
Cooking time 5mins
Cost Budget Friendly


Step 1

Cut the cheese and pastry to size, allow more room for the pastry as it will need to enclose the cheese

Step 2

Place 1 slice of cheese between 2 slices of pastry; ensure the edges are closed securely without any openings to ensure no cheese will leak during cooking

Step 3

Whisk the eggs and place the breadcrumbs on a plate

Step 4

Apply the egg on both ends of the souffle, then cover fully in breadcrumbs
Repeat on all the remaining souffles

Step 5

The souffles are now ready for deep frying or freezing.
When frying ensure the temperature is 180 C, try to flip them during this process until golden brown

You can add ham to make it a ham/cheese souffle (this would no longer make it a vegetarian snack for obvious reasons)

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