Mustard Batons
Adapted from Dorie Greenspan's Around My French Table
Yield: About 20 batons
  • 1 sheet frozen puff pastry, thawed (about 8½ ounces)
  • All-purpose flour, for dusting and rolling
  • ¼-½ cup Dijon mustard
  • 1 egg, beaten with a splash of water
  • Poppy seeds, for topping
  1. Preheat the oven to 400F. Line a baking sheet with a baking sheet or parchment. Roll the puff pastry out on a lightly floured surface until you have a rectangle about 12-by-16 inches. Spread the mustard over half of the dough, leaving a ⅛-inch border. Fold the dough in half. Using a sharp knife or pizza cutter cut the pastry from top to bottom into strips about 1-inch wide (you can use a ruler as a guide). Cut the strips in half if you wish. Carefully transfer the batons to the baking sheet. Brush the egg on top and sprinkle with poppy seeds. Transfer the batons to the oven and bake for 8 minutes. Rotate the baking pan and bake another 7 to 8 minutes, or until the batons are puffed and golden brown. Remove from the oven and allow to rest for a few minutes before serving.
Recipe by Katherine Martinelli at