Mustard Batons

Ingredients

• Flour for dusting
• 2 sheets frozen puff pastry, thawed in the refrigerator
• ½ cup Dijon mustard
• 1 egg
• Poppy seeds or sesame seeds, for sprinkling optional

24 batons

Preparation

1. Heat oven to 400 degrees. Line two baking sheets with parchment paper or baking mats.
2. On a lightly floured surface, roll out one sheet of pastry into a rectangle, about 12 by 16 inches. Turn so that a short side is facing you. Spread half of the mustard over the lower half of the rectangle, leaving a 1/8-inch margin around the edges. Fold the top half over the lower half. Using the tip of a sharp knife and a straight edge (such as a clean ruler), cut it into 1-inch-wide strips from top to bottom. Transfer to prepared baking sheets, leaving a bit of space between batons, and refrigerate until ready to bake. Repeat with remaining pastry and mustard.
3. Beat the egg with a splash of cold water, and brush mixture lightly onto batons. Sprinkle with poppy or sesame seeds, if using. Bake about 15 minutes, rotating pans after 8 minutes, until puffed and golden brown. Let rest a few minutes before serving.

40 minutes