In a rare moment, my fingers are itching to write about something. Between weeding outside in the yard, cleaning up the kitchen, doing chores, blogging ended up to be my priority this morning.
Kaasstengels is a Dutch word which means Cheese Sticks. If you Google “Kaasstengels”, most of the search results will point to Kaastengels instead of Kaasstengels, and most of them would be in Indonesian. You would probably wonder, why would this Dutch word came up in Indonesian articles or blogs? Well, it is because Indonesians have adopted this Dutch recipe into their own food and culture. Indonesia was colonized by The Netherlands for more than 350 years, and naturally, the food and culture became intermingled. And apparently these Cheese Sticks won Indonesian’s palates, and became something pretty special since it is usually served during the holidays. However, nowadays, you can pretty much buy these Cheese Sticks anytime throughout the year.
I found this recipe a long, long time ago, around the late 1990s. I have tried to search for this particular recipe so I can give credit to the owner, but alas, I couldn’t find that blog anymore. The only thing I have that refers to this owner is this picture. I had printed the picture and glued it to my recipe book. So, thank you for whomever had this recipe.
To make these Kaasstengels, we need flour, butter, margarine, salt, Edam cheese, Gouda cheese, four egg yolks, and Parmesan cheese. I differed from the original recipe that I found by adding the Gouda cheese and using Parmesan cheese instead of Cheddar cheese.
After turning on the oven to 320F, I dumped the margarine and butter into the mixing bowl. (Note: This is where I’m not sure what is the right thing to do. In making pie crust, when you want the pie crust to be flaky, the butter has to be chilled butter. But, in Indonesia, everything is room temperature. Back then, there was rarely any refrigerated food. So, I just pretended I’m in Indonesia and used room temperature butter/margarine instead. Perhaps the next time I make this, I will use chilled butter/margarine and I will report back to you to see if there is any difference of crunchiness/flakiness in the results.)
Then I added the shredded Edam and Gouda.
Turned on the mixer to get everything mixed. You see, had I used chilled butter/margarine – how was I going to mix these up?
After the butter/margarine and cheese were mixed….
I added the flour and salt into the mixing bowl.
Mixed them until the dough is balled up…
Then I added three egg yolks…
Mixed them well…
And dropped the dough into a floured cutting board. I separated the dough into several mid-sized balls so I could roll them easier. I used two wooden spoons as a guide for the thickness of the Cheese Sticks, since I don’t own a fancy rolling pin with the ring.
After I rolled the dough out…
I brushed it with egg wash/water mixture. I was trying a new faster way to apply the egg wash. Previously, I cut the dough up, then apply the egg wash to each Cheese Sticks. It was a tedious and long process, so I tried this new way.
Then I sprinkled the Parmesan Cheese on top of the dough…
Sliced the dough into the same thickness.
Maybe about 1 cm thick…
Then cut the dough again to a three-finger width length rectangular…
Transferred the Cheese Sticks…
Onto the baking pan lined with parchment paper, and baked them for 40 minutes at 320F.
After checking the doneness, I ended up baking the Cheese Sticks for almost 55 minutes.
So what do you think? I like to eat these Kaasstengels very much. They are rich, cheesy, crunchy and addictive. So, there you go! One recipe down and many more to go! 🙂 Until next time!
Print recipe here.
Recipe modified from an online recipe (source couldn’t be relocated).
400 gr all purpose flour
200 gr butter
150 gr margarine
½ tsp salt
200 gr fine shredded Edam cheese and Gouda cheese
4 egg yolk
1 tbs water
50 gr (or more) shredded Parmesan cheese
Preheat the oven to 320F.
Mix well butter, margarine, and shredded Edam and Gouda Cheese.
Add flour and salt into the cheese mixture, beat with a mixer until the dough balled up.
Push dough down from the mixer, add three egg yolks, and mix well.
Roll the dough out in a floured surface.
Brush with egg yolk/water wash, sprinkle shredded Parmesan cheese on top.
Cut into 2 x 1/3 inches rectangular.
Transfer to a baking pan lined with parchment paper.
Bake for 40 minutes – 50 minutes, until the top of Kaastengels turns golden brown.
Let cool completely, store in an air tight container.