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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!
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!
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French Fridays with Dorie: Mustard Batons
Ingredients
- 2 sheets frozen puff pastry, , thawed
- flour, , for rolling
- 1/2- cup dijon mustard
- 1 egg
- sesame seeds and/or poppy seeds, , for topping
Instructions
- 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.
- Serve.
Notes
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Great job Kate and I’m lovin your pictures. Especially the one of the little cutie pie enjoying your goodies!
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….
Your batons looks lovely. So many other variations to try! Looks like this was a hit with your whole family.
I love how easy these are for a big, delicious pay-off! Your daughter is adorable – I would hope out of bed and head straight for these too!
What a treat!!! I’m loving your photos, but my favorite would have to be the wee-one!! She is adorable, and yes, she looks incredibly satisfied. Well done!!
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?
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!
Oh wow these look great and super easy. Perfect to prepare when having company over. They will be so impressed. Thanks for the recipe.
They look so perfect and yummy! And your kiddo is adorable 🙂
I need to get me that cookbook LOL I’m missing out on all the yummies 🙂
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. 😉