While these aren’t the “easiest” recipe of all time, they can be assembled in advance and just popped in the oven when you have company! I took them to a little ladies gathering in my neighborhood and they received rave reviews so they are definitely going on my short list of favorite appetizers and party foods.
Mustard & Gruyere Batons
From: Ina Garten
- Flour for dusting
- 1 sheet frozen puff pastry, thawed and very cold (Pepperidge Farm frozen puff pastry; Defrost it overnight in the refrigerator)
- 3 T Dijon mustard
- 1 egg beaten with 1 tsp water, for egg wash
- 3 ounces Gruyere cheese, grated
- 2 T freshly grated Parmesan cheese (I use pre-grated)
- 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 11 x 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.
2. 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.
3. Place the pastry on a board and use sharp knife of pizza cutter to trim the three irregular edges with a sharp knife. With the folded edge away from you, cut the pastry in 1 x 6 inch stripes. You will have 10 to 12 batons.
4. 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 tsp sea salt. Chill for at least 15 minutes.
5. When ready to bake, preheat the oven to 400 degrees. 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.
Note: To make ahead refrigerate unbaked batons for up to 24 hours, and bake before serving.
One of my all time favorites are the Jalapeno Cheddar crackers. They can also be made ahead, for the most part! Both of these recipes are inFoolproof, which remains my favorite cookbook of all time. I have made about 75% of the recipes over the years and they quite literally are Foolproof. The only tweak I consistently make is to cut way back on the amount of oil suggested. Other than that, they turn out delicious and perfect every time!
Foolproof by Ina Garten *affiliate*
DIXIE DELIGHTS DELIVERED