Kue Kastengel (Dutch-Indonesian Cheese Tarts)

Kue Kastengel (Dutch-Indonesian Cheese Tarts)

Course: Cookies
Cuisine: Asian Fusion
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 35 -45 pieces
Author: Marvellina
These savory cheese tarts owed its origin to Dutch's Kaasstangels (Cheese Sticks) are popular cookies for festive occasions like Chinese New Year, Christmas, and Eid Al Fitr in Indonesia.
Print Recipe


Egg wash:

  • 1 egg yolk
  • 1 tsp honey



  • Place the butter at room temperature for 30 minutes to soften. Place the butter in a stand mixer bowl with wire beater attached. Whip the butter for 1 minute on low speed and add egg yolk and whip on high speed for 5 minutes . Add the cheese, flour, milk powder and use a spatula to stir to mix into a non-sticky dough
  • Preheat oven to 330 F. Line baking sheet with parchment paper. Place a parchment paper or silicon mat on a working surface. Roll the dough out to about 1-inch thickness. Use a knife to cut the dough about 1-inch in width and then cut into individual about 3 inches long. You will probably get about 34-45 pieces. Arrange these on the cookie sheet. Brush with egg wash and sprinkle with shredded cheese. Bake for 20 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. Store in air-tight container and they can last up to one month (but i doubt they will last that long, not in our house!)