Friday, December 17, 2010

Smoked Gouda en Croute

If you loved my recipe for Baked Brie en Croute, you will love this recipe for Baked Smoked Gouda en Croute just as much! It is equally simple (if not more) and equally delicious! Perfect for those holiday parties and get togethers!

1 sheet puff pastry, thawed
1 7 ounce round of smoked gouda, wax removed
1 tablespoon dijon mustard
1 egg

Preheat oven to 375 degrees.
Dust your countertop with the flour and carefully unfold the puff pastry. With a rolling pin, roll the puff pastry out to expand the size a bit. Spoon the mustard into the center of the pastry and using a pastry brush, a knife or the back of a spoon, evenly spread the mustard over the pastry. Place the gouda in the center of the pastry. Carefully fold up the sides of the pastry around the gouda, crimping the sides together and tucking the folds under. If you can, trim off any excess pastry. Flip the gouda and place on a greased pan seam side down. If you have any excess pastry, use it to decorate the top. Use your favorite cookie cutters to achieve the desired shapes.  In a small bowl, beat the egg and add about a teaspoon of water. Brush the pastry with the egg wash.

Bake for about 20-25 minutes or until the pastry is a nice golden brown color.

Allow to sit for about 10-15 minutes before cutting into the pastry to allow the cheese to set a bit. Serve with an assortment of crackers.


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