MUSTARD AND GRUYERE BATONS
Steps:
- Unfold the sheet of puff pastry on a well-floured board, and roll it to an 11-by-13-inch rectangle with a floured rolling pin. (Diagonal strokes keep the pastry rectangular.) With a shorter end closest 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.
- 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 1-by-6-inch 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.
- When ready to bake, preheat the oven to 400 degrees F.
- 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.
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Wesley Montgomery
[email protected]I'm not sure about this recipe. It seems like it would be too salty.
Maruf Hawladar
[email protected]This recipe looks delicious. I'm going to make it for my next party.
Ani Joseph
[email protected]I can't wait to try this recipe!
Shoaib Saim
[email protected]Thanks for sharing this recipe!
Baasanchuluun Chuluunbaatar
[email protected]I would definitely recommend this recipe to others.
Kholeka Mthembu
[email protected]Overall, I thought these mustard and gruyere batons were a good recipe. They were easy to make and tasted great.
Haji Sb
[email protected]The batons were a bit dry. I think I should have added more milk to the batter.
Taposh Roy
[email protected]These batons were a little too salty for my taste. I would recommend using less salt next time.
Jeremiah Oritsejolone
[email protected]I added some chopped chives to the batter for a bit of extra flavor. It was a great addition.
steven clair
[email protected]I used a different type of mustard than the recipe called for, and the batons still turned out great.
Md Daloar
[email protected]My kids loved these batons. They are a great after-school snack.
Dhan Magar
[email protected]These mustard and gruyere batons were easy to make and turned out perfectly. I will definitely be making them again.
Sulley Anotse
[email protected]I made these batons for a party and they were a huge success. Everyone loved them.
Goin322 22
[email protected]The combination of mustard and gruyere cheese was inspired. The batons were golden and crispy on the outside, and the cheese was melted and gooey on the inside.
Paulina Mashigo
[email protected]These mustard and gruyere batons were an absolute hit! They were cheesy, savory, and addictive. I couldn't stop snacking on them.