Low Sodium Dutch Kaasbroodje

Indulge in the flaky, buttery goodness of a *Low Sodium Dutch Kaasbroodje*, a healthier twist on the classic Dutch cheese pastry. This savory treat features a homemade layered pastry, enriched with unsalted butter for the perfect crisp texture, and stuffed with a delightful blend of low-sodium cheddar and mozzarella cheeses. A hint of paprika and black pepper adds subtle spice, while a sprinkling of sesame seeds finishes these turnovers with a satisfying crunch. Perfect for anyone looking to enjoy the authentic taste of Dutch cuisine while keeping sodium in check, these kaasbroodjes are easy to prepare and bake to golden perfection in just 20 minutes. Serve them warm for breakfast, brunch, or as a flavorful snack that pairs wonderfully with coffee or tea!

Nutriscore Rating: 58/100

Prep Time:50 mins

Cook Time:20 mins

Total Time:70 mins

Servings: 8

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

Directions

Step 1

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.

Step 2

Gradually add ice water, mixing gently with a fork until the dough starts to come together. Be careful not to overwork the dough.

Step 3

Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes to allow the gluten to relax.

Step 4

Preheat the oven to 200°C (390°F) and line a baking sheet with parchment paper.

Step 5

Roll out the chilled dough on a lightly floured surface into a rectangle, approximately 1/4 inch thick.

Step 6

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.

Step 7

Combine the low-sodium cheddar and mozzarella cheeses, ground black pepper, and paprika in a small bowl.

Step 8

Cut the rolled-out dough into 8 equal rectangles. Place a generous spoonful of the cheese mixture in the center of each rectangle.

Step 9

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.

Step 10

Transfer the kaasbroodjes to the prepared baking sheet.

Step 11

Beat the egg with milk to create an egg wash. Brush each kaasbroodje with the egg wash and sprinkle with sesame seeds.

Step 12

Bake in the preheated oven for 15-20 minutes or until the pastry is golden brown and puffed.

Step 13

Allow to cool slightly on a wire rack before serving. Enjoy your low-sodium Dutch kaasbroodje while warm!

Nutrition Facts

Serving size	(731.5g)

Amount per serving	% Daily Value*
Calories	2531.1

Total Fat 160.2g	0%
Saturated Fat 91.8g	0%
Polyunsaturated Fat 4.0g
Cholesterol 603.0mg	0%
Sodium 316.3mg	0%
Total Carbohydrate 200.8g	0%
Dietary Fiber 8.1g	0%
Total Sugars 1.5g
Protein 85.4g	0%

Vitamin D 103.1IU	0%
Calcium 1536.9mg	0%
Iron 14.2mg	0%
Potassium 576.2mg	0%

*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.

Source of Calories

Fat: 55.7%

Protein: 13.2%

Carbs: 31.1%