Dutch Gouda Cheese Pastries ‘Kaasbroodjes’
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Dutch cheese pastries, or kaasbroodjes, are flaky puff pastry squares filled with a creamy cheese mixture. These classic snacks are easy to make, satisfying, and perfect for breakfast, lunch, or a quick bite.
Serve these cheese pastries warm with coffee or tea, or pack them for lunch, brunch, or a picnic. They’re easy to eat by hand and make a great quick snack on the go.
How to Make Dutch Cheese Pastries
These pastries start with a basic cheese sauce made from butter, flour, and milk, flavored with a small amount of Dijon mustard and salt. Once the sauce is combined with grated cheese, it’s spread onto puff pastry and baked until golden.
You can freeze these pastries unbaked. Place them on a tray, freeze until firm, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the cooking time.
Cheese Choices
This recipe works best with semi-hard cheeses that melt smoothly, such as Gouda, Edam, or cheddar. Softer cheeses like brie or fresh mozzarella may be too wet, while very hard cheeses like Parmesan may not create a creamy filling.
I’m in the Netherlands, and the city of Gouda is just a one-hour drive from where I live, so I often use real Gouda cheese. I can also easily get good cheese at local cheese shops or even the regular grocery store. When it comes to cheese, the Netherlands will spoil you.
Continue below for the full recipe with ingredients and step-by-step instructions.
Dutch Cheese Pastries (Kaasbroodjes)
These classic Dutch puff pastries are perfectly flaky and filled with creamy (Gouda) cheese, perfect for breakfast or a snack.
Ingredients
- 1 sheets puff pastry, thawed
- 1 tbsp butter
- 1 tbsp flour
- ½ cup whole milk
- 1 tsp Dijon mustard
- pinch of salt
- 1 cup grated cheese (like Gouda)
- egg wash: 1 egg + 2 tbsp water, whisked
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a small saucepan, melt butter over medium heat. Stir in flour and cook 1 minute.
- Gradually add milk while whisking to avoid lumps. Cook until thickened.
- Remove from heat and stir in Dijon mustard, salt, and grated cheese. Let cool slightly.
- Roll out the puff pastry sheets and cut them into 8 even rectangles.
- Spoon a small amount of the cheese mixture onto half of the pastry rectangles. Place the remaining rectangles on top and gently press around the edges to seal, using a fork. Avoid overfilling to keep the filling from leaking out during baking.
- Brush each pastry with egg wash. This helps achieve a golden crust. Sprinkle with a little
- Bake for 15–20 minutes, until golden and puffed. Add 5 minutes under the broiler if desired.
- Let cool slightly before serving.
Notes
Store leftovers in an airtight container in the fridge for 2–3 days. Reheat in the oven at 350°F for 5–7 minutes or until warmed through. Freeze unbaked up to 1 month. Bake directly from frozen, adding 3–5 minutes.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 355Total Fat: 28gSaturated Fat: 15gUnsaturated Fat: 13gCholesterol: 72mgSodium: 498mgCarbohydrates: 9gFiber: 0gSugar: 2gProtein: 16g
The nutritional information provided is automatically calculated. These figures should be considered estimates.
For more Dutch recipes, check out my Dutch recipe category.
