BAKED GOUDA WRAPPED IN PUFF PASTRY

Let me tell you a little more about this creation! This is another one of those incredible and yummy things I learned from my mother. Sometimes I think that this blog should be called something like “Carol’s life of recipes”. My inspiration, passion, and almost every recipe come from her kitchen :). I don’t think I could provide much of a blog without her making it for me first!

This recipe involves minimal ingredients. The star of the show being Gouda, baked Gouda to be precise. And that’s one of the best cheeses you can put in your belly. Not for health reasons or anything like that, just because it tastes so fantastic and flavorful.

And did I mention how easy it really is?

ingredients:
1 sheet puff pastry, slightly defrosted
1/2 block of Gouda cheese, I used half of a large cheese wedge
Milk for brushing on top
Pepper jelly, red or green works!
Rolling pin/wine bottle (whatever works)

instructions:
1. Lay out some sprinkled flour on a flat surface
2. Unfold the puff pastry and spread on floured surface, sprinkle with flour and rub over pastry
3. Roll pastry out wards to make a larger sheet as shown above
4. Once it is thin and at its max width (without breaking), place cheese directly in the middle
5. Fold pastry one side over the other until it is rolled up and the cheese is tucked inside
6. Brush milk all around the puff pastry until it is covered
7. Bake at 400 for 15 minutes or until the pastry becomes brown and crispy on top
8. Once the cheese is melted remove and slather with pepper jelly!

I like to eat this for dinner but it is a great appetizer. Cut it into pieces or slice lengthwise and serve it!

The cheese can also be changed. Brie would be delicious or any other kind of rich gooeyness.