Mustard Batons – Puff Pastry rolled into batons and filled with dijon mustard. This is a great appetizer!
I have said this so many times, but do you ever look at a recipe and think to yourself, “Why didn’t I think of that?”? I always say that when I run into a recipe that could have helped me on numerous occasions, especially when I was running against the clock.
Look at that face of satisfaction! She loved them! She dove at the batons as soon as she rolled out of bed.
These Mustard Batons are as easy as a puff pastry treat will ever get. Even Dorie used store-bought pastry to make these! I am very familiar with making puff pastry, but who am I to argue with Queen Dorie? So, I went and bought a couple of sheets of puff pastry, reached for my favorite Dijon mustard – Excuse me, do you have any Grey Poupon? – and then I contemplated between black sesame seeds, rosemary, poppy seeds, or plain sesame seeds.
I went with the poppy seeds, just like Dorie. I will play with other fillings and toppings next week when it’s time for me to prepare for my Dad’s Name Day, St. Thomas. These are definitely going to be a part of that feast!
All I had to do was roll out the puff pastry, spread the dijon mustard, cut out long batons, sprinkle with poppy seeds, and bake. The entire process, from start to finish, took an entire 30 minutes. How great is that? Puff pastry in record time!
- 2 sheets frozen puff pastry , thawed
- flour , for rolling
- 1/2- cup dijon mustard
- 1 egg
- sesame seeds and/or poppy seeds , for topping
- Preheat oven to 400.
- Line two baking sheets with parchment paper and set aside.
- Roll one dough out on a lightly floured surface; roll until you have a 12x16-inches rectangle.
- Spread 1/4 cup of the mustard over the lower half of the dough.
- Fold the top portion of the dough over the bottom, covering up the mustard.
- Using a sharp knife or a pizza cutter, cut the pastry from top to bottom into strips about 1-inch wide.
- Cut the strips in half, crosswise.
- Carefully transfer the batons to the previously prepared baking sheets; place in the fridge and repeat the process with the next batch.
- Place egg in a small bowl and add water; lightly beat together.
- Remove batons from fridge.
- Brush the tops of all the strips with the egg wash and sprinkle with sesame seeds or poppy seeds.
- Bake for 8 minutes.
- Rotate the sheets from front to back and top to bottom and bake for an additional 7 to 8 minutes, or until the strips are puffed up and golden brown.
- Remove from oven and let rest for 2 minutes.
Recipe Adapted from Around My French Table