Looking for something easy and different to serve as a snack or appetizer? These Gruyère And Mustard Batons are just the thing. They are like elegant cheese straws with Dijon. Perfect with a glass of wine.
Gruyère And Mustard Batons
Flour for dusting the board
1 sheet frozen puff pastry, thawed
3 tablespoons Dijon mustard
1 egg beaten with 1 teaspoon water, for egg wash
3 ounces Gruyère cheese, grated
2 tablespoons grated Parmesan cheese
Flaked sea salt, such as Maldon, for sprinkling
1. Unfold the sheet of puff pastry on a well-floured board. Roll it out to an 11 x 13 inch rectangle.
2. 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.
3. Place the pastry on a baking sheet lined with parchment paper and chill for 15 minutes.
4. Place the pastry on a board. With the folded edge away from you, cut the pastry into 1 x 6-inch strips. You will have 10 to 12 batons.
5. Spread the batons out on the parchment lined baking sheet so they’re not touching. Brush tops lightly with the egg wash and sprinkle evenly with the Gruyère, Parmesan, and some sea salt. Chill for at least 15 minutes. (Can be made to this point one day ahead.)
6. When ready to bake, preheat oven to 400℉. Bake the batons for 15 to 18 minutes or until golden brown and puffed. Allow to cool on the pan for 3 minutes and serve warm.
Makes 12 batons (doubles easily)
Recipe from Barefoot Contessa Foolproof: Recipes You Can Trust by Ina Garten
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