Mustard Batons
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Flour for dusting
- 2sheets frozen puff pastry, thawed in the refrigerator
- ½cup Dijon mustard
- 1egg
- Poppy seeds or sesame seeds, for sprinkling optional
Nutritional analysis per serving (24 servings)
19 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 65 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. Line two baking sheets with parchment paper or baking mats.
- Step 2
On 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 ⅛-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.
- Step 3
Beat 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.
Private Notes
Comments
Totally delish, but yes, a little less mustard ... and I used everything but the bagel seasoning and soooooo good!
I halved this recipe, as I had one leftover sheet of puff pastry. So good! I put on my fancy pants and used Grey Poupon and I also topped it with garlic powder, onion powder, poppy seed, sesame seed, and kosher salt (trying to approximate an everything bagel). A really great, fun recipe!
Use less mustard. Also add salt. Otherwise wonderful snack, especially for children since they're easy to make and you can watch them rise in the oven.
Didn’t end up baking them after I added the egg wash, they sat overnight in the fridge. Added a little salt and they baked up perfectly in the morning
I am going to have to say that I would like a bit MORE mustard taste, perhaps with a more grainy mustard or mustard seed on top instead of sesame seeds. So simple and quick to make.
These are good, and I'd make them again next time I have spare puff pastry, but they're just exactly equivalent to the sum of their parts. This isn't one of those recipes where the results of a simple recipe blow you away. I agree they could use salt.