This is going to be the BEST Dutch Kaassoufflé you've ever eaten, and you can prepare it easily in the Air Fryer. This recipe with delicious melted cheese, a little bit of mustard, and a crispy outside made from puff pastry is so delicious. This vegetarian snack is on the table within fifteen minutes. That's fun!
Kaassoufflé (Dutch Cheese Souffle)
I love cheese souffle, so delicious. A cheesy filling, melted with a crispy exterior. One of the tastiest snacks! But I must confess, and maybe I'm imagining it, the filling is getting less and less hazy. More of a smooth white pasta with a hint of cheese.
So that's why I decided to go into the kitchen myself to see if this delicious fast food snack can't be improved. And after a lot of testing, I'm sure this is the best cheese souffle you've ever eaten. I'd say try it for yourself soon!
With a filling of 100% cheese. And you can taste that right away. And what is also nice, snacks that you make yourself are much tastier. For example, try papa rellenas, pizza with spinach and feta and crispy chicken nuggets.
What do you need for Dutch Cheese Pastries
To prepare a real Dutch Cheese Soufflé you need the following ingredients (you can find the correct amounts in the recipe card at the bottom of the blog):
Raclette cheese or another kind?
In this recipe, we use raclette cheese. It is a Swiss fat, semi-cooked cheese that melts perfectly. It has a full flavor and melts well. You could also opt for an Edam or Gouda cheese, but if they melt, they can become thin and the cheese can run out.
What kind of puff pastry do you choose?
With the pastry, you can make the crispy outside quickly and easily. It doesn't matter what type of puff pastry you use.
How do you make Airfryer kaassoufflé's?
A recipe with extensive steps, the right amount of ingredients, and which you can also easily print can be found at the bottom of the blog.
Take a slice of puff pastry and remove the plastic sheet. Brush with mustard, keeping ¼th inch (½ cm) out of the way. Place the raclette cheese on one half. Cut it a little smaller so that it fits inside the souffle. Use a few slices on top of each other, so that you get a delicious filling. Fold the puff pastry in half and seal the edges with a fork. Brush the top of the cheese soufflé with beaten egg. Sprinkle with breadcrumbs. Bake the soufflé at 350 °F (180 °C) for 8 minutes until golden brown in the Airfryer.
- Mustard - You can opt for a coarse mustard and then you get extra spice. If you prefer a light accent, choose a somewhat softer mustard. And if you want a traditional cheese soufflé, you can omit the mustard.
- In the oven - Bake the cheese soufflé for 8 minutes in a preheated oven at 390 °F (200°C).
- On the stove - If you don't have an oven or Airfryer, you can bake it on the stove. Heat some oil in the pan and fry the cheese soufflé on medium heat for 6 minutes. Turn half way.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
Watch How to Make It
SUBSCRIBE for more videos of By Andrea Janssen:https://www.youtube.com/c/ByAndréaJanssen
Kaassoufflé (Dutch Cheese Souffle) Air fryer Recipe
- 2 sheets puff pastry 2 ½ x 2 ½ inch, 10 x 10 cm
- 2 teaspoons mustard
- 5 oz. raclette cheese
- 1 egg size s, slightly beaten
- 2 tablespoons bread crumbs
Ingredients you need per step are listed below the step in Italic
- Remove plastic foil from the puff pastry.2 sheets puff pastry
- Smear 1 teaspoon of mustard on each sheet. Stay ¼ inch (½ cm) from the side.2 teaspoons mustard
- Cut the raclette cheese so that it stays within one-half of the puff pastry (and ¼ inch / ½ cm from the side). Put a few pieces on top of each other.5 oz. raclette cheese
- Fold the puff pastry and seal the edges with a fork.
- Brush the top of the cheese soufflé with the egg.1 egg
- Sprinkle breadcrumbs on top.2 tablespoons bread crumbs
- Bake the cheese soufflé for 8 minutes at 350°F (180 °C) in the Airfryer.
- Refrigerator - Make them but don't bake them yet. Wrap in plastic wrap and store in the refrigerator for up to 2 days.
- Frozen - You can freeze a cheese souffle just fine. Place them on a baking tray and put them in the freezer for 1 hour. Remove them from the baking tray and pack them in a freezer container or bag. This way you can store them for up to 2 months.