Mustard Batons

Mustard Batons – Puff Pastry rolled into batons and filled with dijon mustard. This is a great appetizer!

mustard batons

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.

Ana eating mustard batons

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.

mustard batons

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!

puff pastry for mustard batons

Too bad I can’t share the recipe with you, ha? Well, just hop on over to Amazon and get yourself a copy of this wonderful cookbook, then join us at French Fridays with Dorie!

mustard batons

French Fridays with Dorie: Mustard Batons
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

Mustard Batons

Course: Appetizers
Cuisine: French
Servings: 40 Batons
Calories: 38 kcal
Author: Katerina | Diethood
  • 2 sheets frozen puff pastry , thawed
  • flour , for rolling
  • 1/2- cup dijon mustard
  • 1 egg
  • sesame seeds and/or poppy seeds , for topping
  1. Preheat oven to 400.
  2. Line two baking sheets with parchment paper and set aside.
  3. Roll one dough out on a lightly floured surface; roll until you have a 12x16-inches rectangle.
  4. Spread 1/4 cup of the mustard over the lower half of the dough.
  5. Fold the top portion of the dough over the bottom, covering up the mustard.
  6. Using a sharp knife or a pizza cutter, cut the pastry from top to bottom into strips about 1-inch wide.
  7. Cut the strips in half, crosswise.
  8. Carefully transfer the batons to the previously prepared baking sheets; place in the fridge and repeat the process with the next batch.
  9. Place egg in a small bowl and add water; lightly beat together.
  10. Remove batons from fridge.
  11. Brush the tops of all the strips with the egg wash and sprinkle with sesame seeds or poppy seeds.
  12. Bake for 8 minutes.
  13. 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.
  14. Remove from oven and let rest for 2 minutes.
  15. Serve.
Recipe Notes

Recipe Adapted from Around My French Table

Nutrition Facts
French Fridays with Dorie: Mustard Batons
Amount Per Serving
Calories 38
* Percent Daily Values are based on a 2000 calorie diet.

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54 Responses
  1. Hi Kate…Happy Easter and your savory mustard batons looks yummy. I’ve tag u in an Easter Game @ 5 Recipes To Celebrate Easter!! Pls come & join in the party 🙂
    Happy Easter!

  2. I am marching to bookshelf now. And (whew) I have puff pastry. Wow – without a trip to the grocery store can I really just make these for Easter? No planning? I think so. I love the savory – love the photo of your wee one with them (she has good taste). Wishing you a Happy Easter even though I think your celebratory day is in another week or two? But ’tis the season of rebirth for all, isn’t it?

  3. Who’s that cutie munching on a baton? She sure knows gourmet food when she sees it, ha! That rosemary topping sounds delectable, I want to try that out too. Hope you’ll come up with many other great flavors when you showcase your batons for St. Thomas’ Day!

  4. First off your daughter is so cute!!! These breadsticks look delicious! They would be awesome with an Easter spread. I love the addition of the mustard and poppyseeds! Happy Easter :)!

  5. These look delish and I am so intrigued by French Fridays with Dorie! I might have to jump on the train and buy the cookbook and join. Sounds like a lot of fun! Also, can’t believe it is still 40 there! Although, it is currently 48 degrees outside so the 80 degree weather was short lived…

  6. What a cute little girl you have! And she really looks like she’s enjoying her baton! Your photos look great, all the best on your father’s name day!

  7. Loved the photos and especially the little one enjoying the baton 🙂 Nana and I enjoyed this recipe as well – I mean, what’s not to love ? Yummy, easy, impressive looking…yes, please ! I can’t wait to play around with many other variations. As soon as we finish all the Easter goodies….

  8. Your photos are so stunning! I didn’t think of rosemary but yes, of course. I love that everyone is so inspired by this recipe to create. Really no excuse to rely on a bag of chips for a cocktail party again is there?

  9. Yum, your mustard batons look great, and it sounds like they’re pretty simple to put together. I have some old puff pastry that’s been chilling in my freezer. I think I’ll make these for a yummy addition to hors d’oeuvres on Easter! I also think I need to look into purchasing around my french table so I can join in on French Fridays with Dorie!

  10. Yum….I have some puff pastry in my freezer just begging for me to do something with it…i hear it call me at night 🙂 Now I can shut him (or her) up. 😉

  11. I have to agree, if its good enough for Dorie, its good enough for me!
    I would love to have a few of those batons myself right now! I could see them with some sweet fillings…yum!
    I hope you and your family have a wonderful Easter!

  12. Hi Kate – even though it’s late, I got tagged yesterday and tagged you today in my Easter post. Not to worry if you don’t have time to post, just wanted you to know I’m thinking about you! Happy Easter! Kate

  13. Oooh! I saw Yummy Chunklet’s version this morning. She’s not a fan of mustard so she rocked hers out with a neat little pesto substitution instead. I, on the other hand, LOVE me some mustard. Yours look absolutely outstanding. Well done!

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I'm a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!
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