MUSTARD AND GRUYERE BATONS
Steps:
- Unfold the sheet of puff pastry on a well-floured board, and roll it to an 11-by-13-inch rectangle with a floured rolling pin. (Diagonal strokes keep the pastry rectangular.) With a shorter end closest to you, brush the lower half of the pastry evenly with the mustard, leaving a 1/2-inch border around the edges. Brush the border of the pastry with the egg wash and fold the top half over the bottom half, lining up the edges. Place the pastry on a sheet pan lined with parchment paper and chill for 15 minutes.
- Place the pastry on a board and trim the three irregular edges with a sharp knife. With the folded edge away from you, cut the pastry in 1-by-6-inch strips. You will have 10 to 12 batons. Spread the batons out on the sheet pan so they're not touching. Brush the tops lightly with the egg wash (don't allow the egg wash to drip down the sides) and sprinkle evenly with the Gruyere, Parmesan, and 1 1/2 teaspoons sea salt. Chill for at least 15 minutes.
- When ready to bake, preheat the oven to 400 degrees F.
- Bake the batons for 15 to 18 minutes, until golden brown and puffed. Allow to cool on the pan for 3 minutes and serve warm.
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Ngozi Nwadiugwu
[email protected]These were a bit too salty for my taste, but I think I just used too much salt. I'll try them again with less salt next time.
Cassandra Guerrero
[email protected]I made these for my kids and they loved them! They're the perfect after-school snack.
Md Shajhan
[email protected]These were easy to make and they turned out great! I used a whole wheat flour and they were still very good.
Joseph Good
[email protected]I'm allergic to mustard, so I used a horseradish sauce instead. They were still very good!
Richard Mwila
[email protected]These were delicious! I used a sharp cheddar cheese instead of Gruyère and they were still amazing.
Ms Fahima
[email protected]I found these to be a bit dry. I think I would add a little more butter to the dough next time.
Maruf Maruf
[email protected]These were a bit too mustardy for my taste, but my husband loved them.
Allira Sevia
[email protected]I'm not a big fan of mustard, but I loved these batons. The Gruyère cheese really mellows out the mustard flavor.
jassan jessie
[email protected]These are the perfect party food. They're easy to make ahead of time and they always disappear quickly.
Kaylene Thanaraju
[email protected]I made these for a potluck and they were gone in minutes! Everyone loved them.
Santosh kumar
[email protected]These were so easy to make and they turned out great! I used a spicy brown mustard and they had a nice kick to them.
Aspyn Cummins
[email protected]I've made these batons several times now and they're always a crowd-pleaser. The combination of mustard and Gruyère is perfect.
Addison Childress
[email protected]These mustard and Gruyère batons were a hit at my party! They were easy to make and had a delicious, savory flavor.