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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.
Puff pastry makes anything delicious and if it’s good enough for Dorie – yes, who are we to disagree 😉 I’m all about simple baking and these batons are fantastic! Your babe is adorable! Have a wonderful week!
What a perfect snack. I’ve got to try this.
I TOTALLY want these with pasta…no, no soup … no, no a salad … any way! They look amazing! 😀
These do look great and what a little doll you have there!
Great batons. Love working with puff pastry and nice mix of tastes
I could smell these now, I’m tired of missing out on all these good treats. Next week I’m baking from the book. Happy Easter to you too.
-Gina-
How cute! What a sweet face she has, and if that’s not testimony to how delicious your batons are, I don’t know what is.
Kristi
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!
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?
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!