Today’s recipe is one that I always used to make for my younger brother every time my parents would go on holiday (giving me the chance to play around in de kitchen as much as I liked), and they never lasted for longer than a day! I believe they’re pretty Dutch (they don’t call us “cheeseheads” (kaaskoppen) for nothing), so if you don’t like cheese, you might want to look away now ;)
It’s going to be a little more complicated than my previous recipe, but I promise they’re worth the trouble. So what do we need?
oil (any vegetable oil should be fine, but you can use butter instead)
25 grams of flour
150 grams of grated cheese, preferably slightly matured
10 sheets of puff pastry
1 egg (optional)
So first, we have to start off with making the filling for the puff pastry. I’m by far not a chef, but I believe this method is fairly common for making all kinds of sauces. First, heat up some oil in a sauce pan, and add the flower. Be sure to keep stirring (I usually use a whisk to avoid clumping), flour tends to burn quickly, and it’s not a fun job to clean your pan afterwards. Let this simmer for approximately 3 mintues, then little by little, add the milk while stirring. The mass will turn into a clump now, but that’s supposed to happen, and it should liquify again after you’ve added all the milk (and if not, little by little add more milk). The texture has to be a bit creamy at this point, like this:
The next step is to add the cheese to the mixture. You can do this all at once, but I recommend adding the cheese little by little, to give it a chance to melt in properly.
And of course, don’t forget to keep stirring. When you see the old clumps of cheese have disappeared, add more and repeat this until you’re out of cheese. The filling should be done now! Leave it to cool.
Take the puff pastry out of the freezer, and put all the sheets on the counter. Make some slices in one half of the pastry, like this:
When the filling has cooled down, it’s time to put it on the “intact” half of the pastry. You can use a spoon for this, but because the cheese mixture is a bit sticky, using your fingers to spread it is the easiest option. Be careful not to overstuff them, cheese tends to leak out if you do. Fold the sliced side over the filling, press the edges of the pastry together (you can use a little water to make it stick better). You can brush some beaten egg or egg yolk over the top part to make the colour a little more golden-y. I’ve put some grated cheese on top of them as well, but that might be a bit of an overdose for some.
Pre-heat the oven up to 180°C (hot air oven) or 200°C (electric oven), line a baking tray with non-stick paper, bake the cheese rolls for 15-20 minutes, and… We’re done!
I hope you’ve enjoyed today’s recipe, thanks for reading!