Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup grated Parmesan cheese
- 1 egg yolk
- 1 tbsp cold water
- 1/2 cup breadcrumbs
Special equipment needed:
- Parchment paper
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, whisk together the flour, salt, black pepper, garlic powder, dried thyme, and dried oregano.
3. Add the cold, cubed butter to the bowl and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
4. Add the grated Parmesan cheese to the bowl and mix until well combined.
5. In a small bowl, whisk together the egg yolk and cold water.
6. Add the egg mixture to the flour mixture and mix until a dough forms.
7. Divide the dough into 4 equal parts and roll each part into a log shape, about 1 inch in diameter.
8. Roll each log in the breadcrumbs, making sure to coat it evenly.
9. Cut each log into 1-inch pieces and place them on a parchment-lined baking sheet, leaving about 1 inch of space between each piece.
10. Bake the kaasstengels for 20-25 minutes, or until they are golden brown and crispy.
11. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
Makes about 24 kaasstengels
Nutritional information:
Calories: 90
Fat: 6g
Carbohydrates: 7g
Protein: 2g
Sodium: 130mg
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour.
- You can use dried rosemary instead of dried thyme.
- You can use dried basil instead of dried oregano.
- You can use any type of hard cheese instead of Parmesan cheese.
Variations:
- You can add chopped fresh herbs, such as parsley or chives, to the dough for extra flavor.
- You can add a pinch of cayenne pepper for a spicy kick.
- You can substitute the Parmesan cheese with another type of hard cheese, such as Pecorino Romano or Asiago.
Tips and tricks:
- Make sure the butter is cold before adding it to the flour mixture.
- Don't overwork the dough or the kaasstengels will be tough.
- You can freeze the kaasstengels before baking them for up to 1 month. Just thaw them in the fridge overnight before baking.
- Serve the kaasstengels with a dipping sauce, such as marinara sauce or garlic aioli.
Storage instructions:
Store the kaasstengels in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the kaasstengels, place them in a preheated 350°F oven for 5-10 minutes, or until they are heated through and crispy.
Presentation ideas:
Arrange the kaasstengels on a platter and garnish with fresh herbs, such as parsley or chives.
Garnishes:
Fresh herbs, such as parsley or chives.
Pairings:
- Serve the kaasstengels as an appetizer with a glass of white wine.
- Serve them as a snack with a cold beer.
Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or carrots.
- A simple green salad.
Troubleshooting advice:
- If the dough is too dry, add a little more cold water, 1 tablespoon at a time, until it comes together.
- If the kaasstengels are too soft, bake them for a few more minutes until they are crispy.
Food safety advice:
- Make sure to wash your hands and all equipment before starting to prepare the recipe.
- Store the kaasstengels in an airtight container at room temperature for up to 3 days.
Food history:
Kaasstengels are a popular Dutch snack that are typically served with drinks. They are made with a dough that is flavored with cheese and herbs, and then rolled into thin sticks and baked until crispy.
Flavor profiles:
Savory, cheesy, garlicky, herby.
Serving suggestions:
Serve the kaasstengels as an appetizer or snack with a dipping sauce, such as marinara sauce or garlic aioli.
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Region: Dutch