Mustard and Gruyere Batons







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
Directions

  1. Flour board
  2. Roll out the puff pastry with short end towards you
  3. Brush the LOWER HALFwith mustard, leaving 1/2 inch border for egg wash
  4. Brush edges with egg wash
  5. Fold the top half over the lower half (w/ mustard).
  6. 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)
  7. Brushed the batons with the egg wash (make sure doesn't drip over the edges!)
  8. Moved batons to baking sheet with silicon sheet on top. sprinkled each with cheddar, Parmesan cheese, and sea salt
  9. Placed in fridge until dinner
  10. Set oven to 400 degrees
  11. Baked batons for 15 min.

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