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  • Mustard & Gruyere Batons

    1 vote
    Mustard & Gruyere Batons
    Servings: 1
    by Chez la mere
    373 recipes
    >
    These can be made a day ahead, fridged and baked before serving Barefoot Contessa Foolproof

    Ingredients

    • Flour for dusting the board
    • 1 sheet of frozen puff pastry, thawed and very cold
    • 3 tbsp dijon mustard(or combination honey & whole grain mustard)
    • 1 egg beaten with 1 tsp water for egg wash
    • 3 ounces gruyere cheese, grated
    • 2 tbsp grated parmesan cheese
    • flaked sea salt for sprinkling

    Directions

    1. unfold the pastry on floured board and roll it to an 11x13 inch rectangle . with the shorter end closest to you, brush the lower half of the pastry with the mustard, leaving a 1\2 inch border around the edges. brush the border 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 min.
    2. place the pastry on a board and trim the three irregular edges with a knife. with the folded edge away from you, cut the pastry in 1x6 inch strips. to make 10-12 batons. spread the batons out on the sheet pan so they will not touch. brush the tops lightly with the egg wash without allowing it to drip down the sides and sprinkle evenly with the gruyere parmesan and sea salt. chill for at least 15 minutes.
    3. when ready to bake, preheat the oven to 400 degrees.
    4. bake the batons for 15-18 minutes, until golden brown and puffed. allow to cool on the pan for 3 minutes and serve warm

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