It may not be the most beautiful dish, but trust me. When people taste this Gouda in puff pastry, they immediately ask for the recipe – it’s just so good.
You are going to have to trust me here. It might look monochromatic and boring. But when the flaky, creaminess hits your tongue, you’ll be in love.
My best friend in the entire world lives in Ohio and I miss her terribly. We talk a few times a week, but I miss being around her. Especially because she makes these awesome appetizers. This is one of her incredible creations that I have eaten at her house countless times. I find it so easy to whip together and it satisfies every time.
It’s only Gouda cheese, mustard, and puff pastry. That is it. It is where I think that Gouda wants to go when it dies. It’s that Gouda. I could not help myself. I am a dork. If you have any leftover puff pastry, you can also make my tomato and feta tart.
Ingredients
- 1 sheet puff pastry, thawed
- 8 oz Gouda cheese, sliced thinly (try Old Amsterdam, it is an aged Gouda that is divine)
- 2 tbsp spicy brown mustard
- 2 eggs
- 3 tsp water
- 1/4 cup flour
- 2 apples, sliced to serve
How to Make Gouda in Puff Pastry// The Steps
Step 1: Preheat the oven to 350 degrees. Roll out the puff pastry on a well-floured board. Make slits in the puff pastry like pictured above. Put the puff pastry on a baking sheet lined with parchment paper.
Step 2: Squeeze the mustard down the middle of the puff pastry.
Step 3: Spread the mustard out using a pastry brush.
Step 4: Arrange the Gouda slices evenly on top of the mustard.
Step 5: Overlap the strips of puff pastry.
Step 6: Whisk together the egg and a few teaspoons of water.
Step 7: Brush the egg wash over the braided puff pastry.
Step 8: Seal the ends.
Step 9: Bake in the oven for 20 to 25 minutes or until puffed and golden brown.
Step 10: Serve with sliced apples.
Variations
- Swap the mustard for some jam and make a dessert pastry. Any flavor of jam will do!
- Brie is a common substitute if you don’t have Gouda, but you can make this puff pastry with any melting cheese.
- Don’t have apples? No problem! This Gouda in puff pastry pairs amazingly with other fruits, or make it the star of a charcuterie board. The possibilities are endless.
- The mustard really takes this puff pastry over the top, but you can use any style of mustard you like.
- You can even slice your apples ultra thin and layer them over the cheese for a cheesy, apple pie-like treat.
How To Say ‘Gouda’
Gouda cheese originates from the Netherlands, so technically, it should be pronounced “how-duh.” I’m no snob and my family pronounce it the wrong American way: “goo-dah.”
Apparently, most of the world pronounces it as “gow-duh,” so it seems like there is a bit of a disparity, but I’m going to carry on saying “goo-dah” because it makes for better puns.
FAQs
I don’t have puff pastry. What can I use instead?
My friend who makes this recipe actually makes hers with crescent rolls, like the Pillsbury kind. But you can make yours with anything you have on hand, as long as it gets nice and crispy in the oven. Try phyllo dough, pizza dough, pie crust, or biscuit dough.
My Gouda in puff pastry came out soggy. What did I do wrong?
There could be a few reasons your recipe came out soggy. The most likely culprit is that it wasn’t baked for long enough. Puff pastry should be golden and crispy when it comes out of the oven. You may have also used to much or too watery of a mustard, so start with just a little and be sure you stir it up well first.
Can this be eaten at room temperature?
I would serve your Gouda in puff pastry warm because the outside stays flaky and crispy, while the inside is soft and gooey. But you can of course serve it at room temperature if need be.
How to Store Gouda in Puff Pastry
If there’s any leftover (unlikely), then wrap up your Gouda in puff pastry tightly in plastic wrap in keep it in the fridge for no more than 3 days. Just whack it in the oven at 350 degrees for 10 to 15 minutes until it crisps back up when you want to serve it again.
You can also keep it in the freezer, wrapped up tight in plastic wrap, for up to 3 months. Defrost the Gouda in puff pastry overnight and heat it in the oven. The pastry may take some time to crisp back up if it’s been frozen, so it might need a few extra minutes in the oven.
Gouda in Puff Pastry
Ingredients
- 1 sheet puff pastry thawed
- 8 oz Gouda cheese sliced thinly (try Old Amsterdam, it is an aged Gouda that is divine)
- 2 tbsp spicy brown mustard
- 2 eggs
- 3 tsp water
- 1/4 cup flour
- 2 apples sliced to serve
Instructions
- Preheat the oven to 350 degrees. Roll out the puff pastry on a well-floured board. Make slits in the puff pastry like pictured above. Put the puff pastry on a baking sheet lined with parchment paper.
- Squeeze the mustard down the middle of the puff pastry.
- Spread the mustard out using a pastry brush.
- Arrange the Gouda slices evenly on top of the mustard.
- Overlap the strips of puff pastry.
- Whisk together the egg and a few teaspoons of water.
- Brush the egg wash over the braided puff pastry.
- Seal the ends.
- Bake in the oven for 20 to 25 minutes or until puffed and golden brown.
- Serve with sliced apples.
Leave a Comment