Mustard Batons

5.0(59)

These batons — a zippy rework of the cheese stick — are a go-to hors d’oeuvre. Baked until golden, these snacks have Dijon mustard folded into the pastry. Thank Dorie Greenspan as you enjoy a few with a cocktail on hand.

by Julia Moskin

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FrenchEasy, Appetizer

Servings

24 batons

Total time

40 min

Calories / serving

19 kcal

Ingredients (5)

serves

Flour for dustingflour
2 sheets frozen puff pastry, thawed in the refrigerator
1/2 cup Dijon mustarddijon-mustard
1 eggegg
Poppy seeds or sesame seeds, for sprinkling optional

Instructions (3 steps)

01Heat oven to 400 degrees. Line two baking sheets with parchment paper or baking mats.
02On a lightly floured surface, roll out one sheet of pastry into a rectangle, about 12 by 16 inches. Turn so that a short side is facing you. Spread half of the mustard over the lower half of the rectangle, leaving a 1/8-inch margin around the edges. Fold the top half over the lower half. Using the tip of a sharp knife and a straight edge (such as a clean ruler), cut it into 1-inch-wide strips from top to bottom. Transfer to prepared baking sheets, leaving a bit of space between batons, and refrigerate until ready to bake. Repeat with remaining pastry and mustard.
03Beat the egg with a splash of cold water, and brush mixture lightly onto batons. Sprinkle with poppy or sesame seeds, if using. Bake about 15 minutes, rotating pans after 8 minutes, until puffed and golden brown. Let rest a few minutes before serving.

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Rich recipe — supports nutrition-aware planning.