Kaassoufflé (Dutch Cheese Souffle) Air fryer Recipe
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!
Equipment
- 1 air fryer
Ingredients
- 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
Instructions
- 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.
NOTES
1. - Cheese
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.
2. - Mustard
You can opt for coarse mustard and then you get extra spice. If you prefer a light accent, choose somewhat softer mustard. And if you want a traditional cheese soufflé, you can omit the mustard.
3. - Puff pastry
With the pastry, you can make the crispy outside quickly and easily. It doesn't matter what type of puff pastry you use.
4. - Serve with
French fries (the best combination) or eat it as a lunch with a salad.
5. - Storage
- 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.
Nutrition
Calories: 373kcal | Carbohydrates: 8g | Protein: 26g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 402mg | Fiber: 1g | Sugar: 1g | Vitamin A: 794IU | Vitamin C: 1mg | Iron: 1mg
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