Kue Kastengel (Dutch-Indonesian Cheese Tarts)

Kue Kastengel (Dutch-Indonesian Cheese Tarts)- These savory cheese tarts owed its origin to Dutch’s Kaasstangels (Cheese Sticks) are popular tarts for festive occasions like Chinese New Year, Christmas, and Eid Al Fitr in Indonesia.

Another one of my childhood favorite Chinese New Year cookies is this Kue Kastengel or Kaastangels in Dutch. Kaas means cheese and Stengels means stick. Yes, cheese sticks originated from the Netherlands. Of course, kastengel is popular not only during Chinese New Year, but also for celebrations like Christmas and Lebaran (Eid Al Fitr) in Indonesia. We usually call cookies or tarts like these as Kue Kering (Dry Cookies).

TYPE OF BUTTER TO USE

My aunt often said to use good quality butter like Wijsman Dutch Butter, Beurdell Butter, Red Feather Pure Creamery Butter, etc. for best result. Some of these butter are already salted so you can omit the salt in the recipe. I can’t always find canned butter I mentioned and use regular butter and I can tell the difference in aroma.

TYPE OF CHEESE TO USE

Kastengel is made with a special Dutch cheese calls Edam. It’s a semi-hard cheese from the Netherlands. Usually an aged old cheeses is best for kastengel as they have low moisture and distinct flavor. If you can’t find Edam, you can use Gouda or Parmesan, or combinations of Gouda and Parmesan or Edam and Parmesan is nice too.

HOW TO MAKE REALLY GOOD KASTENGEL

1. Make the dough
Combine flour, salt, and milk powder in a bowl and stir to mix. Place the butter and egg yolk in a stand mixer bowl with a flat beater attached. Whip the butter and egg until just combined. Do not overbeat the butter or the kastengel crumbles easily after being baked

Stir in Edam cheese and the flour mixture

Use hand to combine into a dough. Don’t overwork the dough. Chill the dough in the refrigerator for 30 minutes

2. Shape the dough
Preheat oven to 300 F. Line baking sheet with parchment paper. Place a parchment paper or silicon mat on a working surface. Roll the dough out into a rectangle about 1/4-inch thickness

Use a knife or pizza cutter to cut the dough about 1/2-inch in width and then cut into individual about 2-3 inches long

You will probably get about 40-45 pieces. You can  re-roll the dough scrapes and cut into shapes again

3. Baking
Arrange them on the baking sheet, about 1/4-inch apart. They don’t expand much. Put them in the freezer for 15 minutes before baking

Brush with egg wash and sprinkle with more cheese

Bake for 35 minutes or until golden brown. This really depends on your oven too, you may need a bit longer time or shorter

Let the kastengel cool off on the baking sheet for 1 minute and then remove to cooling rack to let them cool down completely before storing

IMPORTANT TIPS

1. Don’t overbeat the butter and eggs – the baked tarts will crumble easily after baked
2. Use aged old cheeses like Edam, Gouda, and Parmesan for best result
3. If you can get canned butter, I would highly recommend using it as it really shines through the finished product
4. Chill the dough before rolling and cutting will make your life easier

DID YOU MAKE THIS KASTENGEL RECIPE?

I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!

Recipe was published in 2018 and recently improved and video is added in May 2020.

Kue Kastengel (Dutch-Indonesian Cheese Tarts)

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings 40 -45 pieces

4.9 from 27 reviews

REVIEW & RATE PRINT

Ingredients

0.5x1x2x

• ▢ 150 gr butter (high-quality). Salted or unsalted
• ▢ 1 egg yolk
• ▢ 150 gr Edam sub with Gouda and/or Parmesan Cheese
• ▢ 200 gr cake flour see notes 1
• ▢ 15 gr milk powder
• ▢ ¼ tsp salt

Egg wash:

• ▢ 1 egg yolk

Decoration:

• ▢ Edam cheese to sprinkle on top

Instructions

 

Make the dough:

• Place the butter at room temperature for 30 minutes to soften. If it's warm where you are, it may not take that long. Place the butter and egg yolk in a stand mixer bowl with a flat beater attached. Whip the butter and egg until just combined. Do not overbeat the butter or the kastengel crumbles easily after being baked. Alternatively, you can just mix the butter by hands using a spatula
• Once the butter and egg are combined, add the flour, milk powder, cheese, and salt. Use your hand to mix everything into a dough. It may seem really dry at first, but keep mixing and they will come together into a dough

Chill the dough:

• Wrap the dough and chill it in the refrigerator for another 30 minutes

Shape the dough:

• Preheat oven to 300 F (150 C) for a conventional oven. For a convection oven, please lower the temperature by 20 degrees. Line baking sheet with parchment paper. Place a parchment paper or silicon mat on a working surface. Roll the dough out into a rectangle about 1/4-inch thickness. Use a knife or pizza cutter to cut the dough about 1/2-inch in width and then cut into individual about 2-3 inches long. You will probably get about 40-45 pieces

Bake:

• Arrange them on the baking sheet. Brush with egg wash and sprinkle with more cheese. Bake for 35 minutes or until golden brown. This really depends on your oven too, you may need a bit longer time or shorter
• Let the kastengel cool off on the baking sheet for 1 minute and then remove to cooling rack to let them cool down completely before storing

Storage:

• Store in an air-tight container and they can last up to one month

RECOMMEDED TOOLS

Baking sheets

Kitchen Aid Standmixer

Marv's Recipe Notes

1. If you don't have cake flour, simply use 175 gr all-purpose flour + 25 gr cornstarch to make your own cake flour.

Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I'd love to see your photos/videos on Instagram

Other popular cookies/tarts for festive celebration in Indonesia:

KUE SEMPRIT SUSU (INDONESIAN BUTTER COOKIES)
KUE SEMPRONG/KUE KAPIT/KUE BELANDA (LOVE LETTERS COOKIES)
KUE BANGKIT SANTAN / CHINESE NEW YEAR TAPIOCA COOKIES
CHINESE NEW YEAR PEANUT BUTTER COOKIES (KUE SKIPPY)
KUE NASTAR LUMER (MELT-IN-THE-MOUTH PINEAPPLE TARTS)
KUE SALJU (SNOW WHITE COOKIES)