Low Sodium Dutch Kaasbroodje
Delight in the savory goodness of this Low Sodium Dutch Kaasbroodje, a healthier twist on the classic Dutch cheese pastry. Crafted with flaky homemade puff pastry and a delectable filling of low-sodium cheddar and mozzarella cheeses, this recipe combines traditional flavors with a heart-friendly makeover. Seasoned with a hint of paprika and black pepper, each bite delivers a burst of cheesy indulgence encased in a golden, buttery crust sprinkled with sesame seeds for added crunch. Perfect as a snack, appetizer, or breakfast treat, this easy-to-make kaasbroodje is baked to golden perfection in just 20 minutes. Whether you're watching your sodium intake or seeking a lighter version of a Dutch classic, this recipe is sure to impress while staying guilt-free. Indulge in warm, aromatic bliss with these irresistible cheese-filled pastries!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 100 grams Unsalted butter
- 100 milliliters Ice water
- 150 grams Low-sodium cheddar cheese, grated
- 50 grams Low-sodium mozzarella cheese, grated
- 1 large Egg
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon Paprika
- 1 tablespoon Milk
- 1 tablespoon Sesame seeds
Instructions
Start by preparing the pastry dough. In a large bowl, mix the flour and half of the cold, diced unsalted butter. Rub the butter into the flour until the mixture resembles coarse crumbs.
Gradually add ice water, mixing gently with a fork until the dough starts to come together. Be careful not to overwork the dough.
Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes to allow the gluten to relax.
Preheat the oven to 200°C (390°F) and line a baking sheet with parchment paper.
Roll out the chilled dough on a lightly floured surface into a rectangle, approximately 1/4 inch thick.
Spread the remaining butter on one half of the dough rectangle, then fold the other half over the butter. Roll out again and refold two more times, chilling the dough if it becomes too soft.
Combine the low-sodium cheddar and mozzarella cheeses, ground black pepper, and paprika in a small bowl.
Cut the rolled-out dough into 8 equal rectangles. Place a generous spoonful of the cheese mixture in the center of each rectangle.
Fold each rectangle over the cheese to form a pocket, pressing the edges to seal and rolling up one of the longer sides to create a turnover shape.
Transfer the kaasbroodjes to the prepared baking sheet.
Beat the egg with milk to create an egg wash. Brush each kaasbroodje with the egg wash and sprinkle with sesame seeds.
Bake in the preheated oven for 15-20 minutes or until the pastry is golden brown and puffed.
Allow to cool slightly on a wire rack before serving. Enjoy your low-sodium Dutch kaasbroodje while warm!
Nutrition Facts
Calories |
2531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.2 g | 205% | |
| Saturated Fat | 91.8 g | 459% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 603 mg | 201% | |
| Sodium | 316 mg | 14% | |
| Total Carbohydrate | 200.8 g | 73% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 1.5 g | ||
| Protein | 85.4 g | 171% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 1537 mg | 118% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 576 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
