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French Fridays with Dorie: Mustard Batons
Mustard Batons
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course:
Appetizers
Cuisine:
French
Servings:
40
Batons
Author:
Katerina | Diethood
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
Recipe Adapted from Around My French Table
Nutrition
Calories:
71
kcal
|
Carbohydrates:
6
g
|
Protein:
1
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Cholesterol:
4
mg
|
Sodium:
67
mg
|
Potassium:
13
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
8
IU
|
Vitamin C:
1
mg
|
Calcium:
4
mg
|
Iron:
1
mg