French Friday: Mustard Batons

Making this week’s French Friday recipe, having skipped out on last week’s, feels a little like cheating.  Last week was the labor intensive, from scratch eclair.  This week’s recipe, Mustard Batons, took ten minutes (minus dough thawing) to get into the oven, and 15 minutes to cook.   Yah, I took the easy one and ran with it. But, still, I think these are almost as impressive.  

You start with a sheet of puff pastry, roll it out into a bigger rectangle, slather some good Dijon mustard on the lower half, fold the top half over the bottom, and slice them into one inch wide sticks, or batons.  You then, bake, in a 450 degree oven, for 8 minutes. Rotate the pan. Bake for 8 more.  You can see from the pictures that I could have quit a little earlier on the baking, but they still tasted tangy and buttery and called for a good glass of white wine.  As it was noon when I made them and I wasn’t on vacation, I didn’t heed the call. 

I can see how this would be a great party appetizer (as Around My French Table suggests).  Quick, easy, super tasty, and would go well with drinks.  Since I don’t throw any chic, Parisian, cocktail parties, though,  I ate them with my son, Henry, in my slightly dirty kitchen.  A pre-rest time snack. Apparently, there is no pastry this kid doesn’t love.   I was waiting for the “ew” face because he doesn’t like mustard.  “Mmm.  Can I have some more?” came instead, along with crumbs of flaky pastry all over his sweet, little face.  I’ll take it over cocktails, for sure.

**I think I’ve pretty much spelled out the process, but if you are looking for the formal recipe, leave me a comment and I’ll email it to you.