Baked Gouda in Puff Pastry is perfect for entertaining, especially around the holidays! This recipe can be prepared using either regular or smoked gouda.
Holiday season is just around the corner, and it’s time to start thinking about easy entertaining recipes. This baked gouda in puff pastry is a classic, and one that reminds me of my childhood. I used Wisconsin Apple Smoked Gouda for extra flavor.
My mother prepared a slight variation, using crescent dough instead of puff pastry. You can certainly do that. I prefer puff pastry simply for it’s beautiful presentation. It doesn’t take much time to shape around the cheese, and the way it puffs up and turns golden brown under the egg wash gives it an elegant appearance with minimal effort.
Here are some recipe/entertaining tips:
- Wrap the gouda in advance, store in the refrigerator, then brush with egg wash and bake just before guests arrive.
- If you’re entertaining over the course of several hours, you can bake one wheel at a time as opposed to both of them at once.
- Some people serve this type of appetizer with crackers, but I prefer fruit. Apples and pears offer a light, juicy crunch that balances the heaviness of the cheese and puff pastry.
- If you are using regular gouda as opposed to a smoked variety, you could serve this with apple butter instead (alternately, you could spread some on top of the cheese before wrapping it in the puff pastry).
Baked Gouda in Puff Pastry
- 1 sheet frozen puff pastry, thawed
- all-purpose flour for dusting
- 2 8-ounce wheels Wisconsin Gouda Cheese (plain or smoked)
- 1 large egg, lightly beaten
- Optional: Sliced apples for serving (best with smoked gouda)
- Optional: Apple butter for serving (best with plain gouda)
- Optional: toasted slivered almonds
- Preheat the oven to 400 degrees F, and line one large or two small baking sheets with parchment paper.
- Cut the puff pastry sheet in half. On a clean, lightly floured surface, thin out each piece of dough with a rolling pin until both sections are large enough to fold around the cheese. Place the dough onto the prepared baking sheet.
- Place a wheel of gouda in the center of the dough. Fold the excess dough around the cheese in a circular pattern so that no cheese is visible. Pinch the puff pastry to seal, trimming away excess dough with kitchen sheers if necessary. Flip the wheel over so that the pinched dough is on the bottom. Repeat with the remaining cheese and dough.
- Brush the top of the puff pastry with egg wash and poke a few holes in the dough with a knife or fork.
- Bake for 20-25 minutes, or until the dough is golden brown on top. If you want some more caramelization on the dough, briefly turn on the broiler for 30-90 seconds, watching closely to avoid burning.
- Transfer to serving plates. Serve with sliced apples or apple butter and toasted slivered almonds, if using.
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