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Jackie Botto
Inspired by the Indo-Dutch traditional Kaasstengel, these “cheese stems” can be customized with spices of your choosing. Enjoy as a snack or as a part of a charcuterie board.


  • 1 sheet frozen puff pastry thawed
  • 1 egg beaten
  • 4 ounces aged Gouda finely grated (try Wilde Weide)
  • 2 teaspoons flaky salt
  • Additional seasoning suggestions: everything bagel seasoning aleppo pepper, za'atar, adobo seasoning


  • ►Heat oven to 400°F. Line a baking sheet with parchment paper. Unfurl pastry onto a clean surface. Cut into ½-inch strips lengthwise. Cut in half widthwise. Transfer pieces to prepared baking sheet. Brush pastry with beaten egg. Evenly distribute grated cheese and spices over pastry.
  • ►Bake for 12 minutes or until puffed and golden. Transfer to a cooling rack.

Jackie Botto

Jackie Botto is the food stylist and photographer for the Philadelphia cheese mecca, Di Bruno Bros. and the curator of their blog series, In the Kitchen with Jackie.

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