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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.
These look awesome! I love these you did a great job!
I love puff pastry treat! Those look so satisfying and crunchy!
Love how everyone has put their own spin on these delights! Yours look incredible!!! Happy Easter!
I have been drooling over these all over the internet. They sound fantastic!
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 :)!
I always love seeing what you FFwD peeps do. Yours look delicious, love the picture of your little one munching on one.
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…
Your daughter is adorable! I made these at my house and they were gone in a flash. Such a great recipe. I can’t wait to make other versions. I love your pictures.
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!
First, what a cutie! Dorie never fails to give us something yummy, whether simple or more complicated. Thanks for stopping by the blog. Look forward to following what you’re doing too!