Mustard-Gruyere Batons

Light and Crispy
Light and Crispy

Who doesn’t love Ina Garten? I sure do and decided to try one of her recipes from her latest book “Barefoot Contessa Foolproof”. My good friend Lisa gave the book to me. Since my website is called Apertures and Appetizers, I thought I had better post an appetizer.:) Let me just start by saying these scrumptious little batons are wonderful and so easy to make. I didn’t have any problems making them at all. The only thing I am questioning is that Ina says to sprinkle the 3 oz. of Gruyere on top of the cut pieces of puff pastry. There was quite a bit of cheese on the baking sheet and not on the batons. Doesn’t it make more sense to put that much cheese inside the pastry along with the mustard?

Mustard-Gruyere Batons
Flaky and savory appetizers.
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  1. Ingredients
  2. Flour for dusting the board
  3. 1 sheet of frozen puff pastry, thawed and very cold
  4. 3 tablespoons Dijon mustard
  5. 1 egg beaten with 1 teaspoon water, for egg wash
  6. 3 ounces Gruyere cheese, grated
  7. 2 Tablespoons freshly grated Parmesan cheese
  8. Flaked sea salt, such as Maldon, for sprinkling
  1. Unfold the sheet of puff pastry on a well- floured board, and roll it to an 11x13 inch rectangle with a floured rolling pin. ( Diagonal strokes keep the pastry rectangular.) With a shorter end closer to you, 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. Place the pastry on a sheet pan lined with parchment paper and chill for 15 minutes.
  2. Place the pastry on a board and trim the three irregular edges with a sharp knife. With the folded edge away from you, cut the pastry in 1x6 strips. You will have 10 to 12 batons. Spread the batons out on the sheet pan so they're not touching. Brush the tops lightly with the egg wash (don't allow the egg wash to drip down the sides) and sprinkle evenly with the Gruyere, Parmesan, and 1-1/2 teaspoons 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 to 18 minutes, until golden brown and puffed. Allow to cool on the pan for 3 minutes and serve warm.
  5. To make ahead, refrigerate unbaked batons for up to 24 hours and bake before serving.
Adapted from Barefoot Contessa Foolproof
Adapted from Barefoot Contessa Foolproof
Apertures and Appetizers

One Comment

  1. Brush half of the sheet with the mustard, brush the edges with the egg wash, and fold the top over and press the edges together.

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