Baked Gouda in Puff Pastry

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By Jennifer of Savory Simple

Entertaining is all about crowd-pleasing recipes and keeping things simple. Baked gouda is a classic! I’ve been enjoying variations of this recipe since I was a child, when my mother used to prepare baked gouda inside crescent roll dough. While crescent roll dough certainly works (and you can absolutely use it here), I prefer using puff pastry for one simple reason: it’s beautiful. It doesn’t take any time to roll out or shape, and the way it puffs up around the cheese and turns golden under the egg wash makes it look absolutely elegant without any effort.

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Here are some recipe tips:

  • If you’re entertaining over the course of several hours, bake one wheel at a time as opposed to both of them at once.
  • Some people like to serve this with crackers, but I recommend fruit. Apples and pears offer a sweet, light, juicy crunch to balance the heaviness of the cheese and pastry. I used an applewood smoked gouda cheese, which pairs especially well with apples.
  • If you are using classic gouda as opposed to the smoked variety, you could serve this with some apple butter instead (or better yet, spread some on top of the cheese before wrapping it in the puff pastry).

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Baked Gouda in Puff Pastry
By Jennifer of Savory Simple
 
Servings: Approximately 12-16
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
 
Ingredients:
1 sheet of frozen puff pastry, thawed
All-purpose flour for dusting, as needed
2 8-ounce wheels plain or smoked Wisconsin Gouda Cheese, (room temperature)
1 egg, lightly beaten
Sliced apples for serving
Toasted slivered almonds, optional
 
Cooking Directions:
Heat oven to 400°F. Line 1 large or 2 small baking sheets with parchment paper.
 
Cut puff pastry sheet in half. On lightly floured surface, use a rolling pin to thin each dough piece until large enough to encase gouda. Place dough on prepared baking sheet. (Note: try to work swiftly before the dough becomes too soft. If at any time the dough becomes difficult to work with, place it in refrigerator 10-15 minutes before continuing).
 
Place wheel of cheese in center of puff pastry piece. Fold excess dough around cheese in circular pattern so cheese is completely encased. Flip dough over so folded dough is on the bottom and the flat side is on top. Repeat with remaining cheese and dough.
 
Lightly brush top of pastry with egg wash and poke a few holes in dough with knife.
 
Bake 20-25 minutes, until dough is golden brown and cheese is starting to bubble out the top. If you prefer more caramelization on top, briefly flip rounds and broil 30-90 seconds, watching closely.
 
Transfer baked gouda to serving plates. Serve warm with sliced apples and toasted slivered almonds, if using.

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