Mustard + Guyère Batons

adapted from Barefoot Contessa Foolproof by Bill Shook
via Kathy and Jeff Lindenbaum
Makes 30+ bite-sized batons

1 sheet of frozen puff pastry, thawed and very cold (see note)

3 tablespoons Dijon mustard

1 egg beaten with 1 teaspoon water, for egg wash

3 ounces Gruyère cheese, grated

2 tablespoons freshly grated Parmesan cheese

Flaked sea salt for sprinkling

Flour for dusting work surface

Unfold a sheet of puff pastry on a well-floured surface and roll it to an (approximate) 11 x 13 inch rectangle with a floured rolling pin.  (Hint: 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 ½ inch border around the edges.  Brush border of the pastry with the egg wash, and fold the top half over the bottom half, lining up the edges.

Place this pastry on a board and trim irregular edges with a sharp knife.  With the folded edge away from you, cut the pastry in 1 x 6 inch strips.  You will have 10 – 12 batons.  Spread the batons out on the sheet pan so they are lined up but not touching.  Brush the tops very lightly with the egg wash and sprinkle evenly with the Gruyere, Parmesan, and 1½ teaspoons sea salt.  Chill for at least 15 minutes, or up to 24 hours before baking.

When ready to bake, preheat the oven to 400° F.  Take the batons from the refrigerator just before baking, and with a wooden utensil or spatula, cut each baton into bite-sized pieces – about 3 or 4 per baton  (the original recipe calls for the batons to be like breadsticks, but cutting the batons up makes for more servings and they are easier to eat).  Move the pieces away from each other (you may need another cookie sheet) so that they can bake without touching each other.

Bake the batons for 15 – 20 minutes, until golden brown and puffed.  Allow to cool on the pan for several minutes and serve warm or at room temperature.

The original recipe called for Pepperidge Farm brand pastry, but we think Dufour brand is superior.  Defrost per instructions (or overnight in the refrigerator).  As noted above, you can make the batons 24 hours ahead and bake just before you want to serve.  Although some think baking with puff pastry is a challenge, this is a very easy recipe to execute with a minimum number of ingredients.