These copycat soufflés are elegant yet easy to make at home! Puff pastry is fun to work with, and you can whip up these puffy little cuties quickly!
Course: Breakfast, Main Course, Side Dish, Snack
Tart pans, small oven safe shallow bowls or large muffin tins.
¾cupShredded cheeseCombine Monterey Jack, cheddar, Asiago, Gouda or any 2 flavorful cheeses of your choice. I used a combination of Monterey and Espresso BellaVitano and they were amazing!
1pinchSalt & pepper to taste
1sheetPuff pastry Thawed (Follow the microwave instructions on box to quick thaw if necessary)
1pinchHerbs & seasoning. I used turmeric and chives. Just a pinch of turmeric gives it a rich yellow color.
Preheat oven to 400°. (*if using paper tart pans preheat oven according to the package directions.)
Beat eggs, salt and pepper in a medium sized microwaveable bowl. I used my 2 cup Pyrex. (Set aside a tablespoon of egg mixture and add a splash of milk or cream to it to brush on the pastry before baking.)
Stir the cheeses in to your egg mixture until combined. (Add turmeric, chives or a fresh herb of your choice, if desired.)
Microwave the egg mixture in thirty-second increments stirring gently to scrape down the sides. When it’s starting to set up enough to where it’s not runny, like a thick pudding, it’s ready to spoon in to the pastry and bake.
Roll the puff pastry out until you can cut squares or rectangles to fit your tarte pans. If the dough is getting flimsy gently fold it over in parchment and set in the freezer for a few minutes.
Line your tarte pans or dishes with parchment paper. Add the puff pastry and poke a few holes along the bottom with a fork. If you are using a seasoned cast iron muffin pan don’t line or butter it. I have used oven safe shallow Fire King or Corningware bowls and a cast iron muffin pan.They don’t have to be perfect, the bottom and sides need to be covered leaving a little puff pastry at the corners to fold over. *Is your puff pastry frozen? Don’t worry, wrap a sheet in paper towel and microwave in 15 second increments until you can unfold it and roll it out.
Divide the egg mixture along the pastries.
Gently fold the corners of the pastry over the egg mixture. Don’t worry if it covers a lot of the egg. They will puff and bake up beautifully. Brush the puff pastry with the egg mixture you set aside earlier. This will make the puff pastry that is showing on top nice and brown.
Bake for twenty to twenty-five minutes or until the pastry is puffed and browned.
Remove to a wire rack to cool. Use tongs or spoons to remove the soufflés and set on cooling racks.
Top with fresh herbs or grated cheese and serve. They are delicious leftover and reheated, but they are best when served while still warm and crispy!