Kaasstengel (Cheese Stems)

Kaasstengel (Cheese Stems)

Kaasstengel—classic Indo-Dutch cheese sticks—are flaky, savory, and endlessly customizable depending on your spice mood. They’re just as at home on a snack plate as they are sneaking onto a well-built charcuterie board.

Kaasstengel (Cheese Stems)

Ingredients

• 1 sheet frozen puff pastry, thawed
• 1 egg, beaten
• 4 ounces aged Gouda, finely grated (Wilde Weide is a great option)
• 2 teaspoons flaky salt

Optional seasoning ideas:
Everything bagel seasoning, Aleppo pepper, za’atar, adobo seasoning

Instructions

• Heat oven to 400°F. Line a baking sheet with parchment paper.
• Unroll puff pastry onto a clean surface. Cut lengthwise into ½-inch strips, then cut each strip in half crosswise.
• Transfer pastry pieces to the baking sheet. Brush lightly with beaten egg.
• Evenly sprinkle with grated cheese, flaky salt, and any seasonings you’re using.
• Bake for about 12 minutes, until puffed and golden.
• Transfer to a cooling rack and let cool slightly before serving.

A simple bake with big payoff—these disappear fast, so consider doubling the batch if you’re serving a crowd.