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Freshly baked Kue Kastengel with melted cheese topping
chef Nada

Kue Kastengel (Dutch-Indonesian Cheese Tarts)

A crispy, cheesy Dutch-Indonesian tart made with Edam, Gouda, or Cheddar cheese. Perfect for festive occasions.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 people
Course: Snack
Cuisine: Indonesian, Dutch
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 100 g butter
  • 2 egg yolks
  • 200 g all-purpose flour
  • 20 g cornstarch
  • 1/2 teaspoon baking powder
  • 100 g grated cheese (Edam, Gouda, or Cheddar)
  • Egg yolk for brushing
  • Extra grated cheese for topping

Method
 

  1. Mix butter and egg yolks until smooth
  2. Gradually add flour, cornstarch, and baking powder
  3. Fold in grated cheese and knead into a dough
  4. Roll out the dough, cut into small rectangles, and place on a baking sheet
  5. Brush with egg yolk, sprinkle cheese, and bake at 320°F (160°C) for 20-25 minutes.

Notes

 

✅ Use Aged Cheese for Maximum Flavor – Edam, Gouda, or Cheddar work best. The sharper the cheese, the more intense the flavor.
✅ Chill the Dough Before Baking – Refrigerating the dough for at least 30 minutes helps firm it up, making it easier to shape and resulting in crispier cookies.
✅ Don’t Overmix the Dough – Over-kneading will develop gluten, making the Kastengel tough instead of crumbly. Mix just until the dough comes together.