I like that you can make this recipe ahead of time the morning of, and then just bake it right before dinner. It's a unique appetizer that's not too hard to make. I took some short cuts since I was running late that morning- but it still turned out yummy!
I hadn't used puff pastry in awhile- but one important thing to remember is you don't want to thaw the pastry too far in advance! You just take it from your freezer-30- to 40 min before needing to use. Some remember to factor that in! If you thaw it too far in advance, or thaw in fridge- it will become very sticky.
Mustard and Gruyere Batons (~adapted from Ina Garten's "Barefoot Contessa Foolproof" Cookbook)
Ingredients:
- Flour for dusting (make sure to use a lot!!! because will stick to board without it)
- 1 sheet frozen puff pastry (used Peppridge Farm)
- 3 tablespoons Dijon mustard
- 1 egg beaten with 1 teaspoon water for egg wash
- 3 oz Gruyere Cheese (I used grated sharp Cheddar)
- 2 tablespoons grated Parmesan cheese
- Sea salt
- Flour board
- Roll out the puff pastry with short end towards you
- Brush the LOWER HALFwith mustard, leaving 1/2 inch border for egg wash
- Brush edges with egg wash
- Fold the top half over the lower half (w/ mustard).
- Cut the pastry in half and then into 10-12 rectangular batons. (in Ina Garten's cookbook- recommends that you chill the pastry for 15 min before this step- but I had to run to take the kids to their activities, so skipped this step)
- Brushed the batons with the egg wash (make sure doesn't drip over the edges!)
- Moved batons to baking sheet with silicon sheet on top. sprinkled each with cheddar, Parmesan cheese, and sea salt
- Placed in fridge until dinner
- Set oven to 400 degrees
- Baked batons for 15 min.
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