Ready To Eat
This week’s French Fridays with Dorie recipe is a quick and easy appetizer called Mustard Bâtons. I made the tapenade variation a few months ago when I made my French Table Feast. I loved the Tapenade Bâtons, but this time I decided to stick with the original recipe.
You hardly need a recipe for this one, it’s so easy. Take some puff pastry dough and roll it out. Spread some mustard on half the rolled out dough. Fold the other half of the dough over the mustard. Cut the dough into strips and place on a baking sheet. Brush the tops of the strips with some lightly beaten egg, then optionally sprinkle with some poppy seeds. Pop them in the oven and you’re done! You can even freeze the unbaked bâtons and pull them out for a last-minute appetizer.
Fresh From the Oven
Of course I made this task a little more difficult by making my own whole wheat puff pastry. The whole wheat adds an extra dimension of flavor to the bâtons. I was afraid of having too strong a mustard flavor so I used less than the recipe called for. It turns out the whole wheat flavor overpowered the mustard, so I should have used more. My husband didn’t even know there was mustard until I mentioned it to him. Even with mustard flavor not coming through enough I really like these! They reheated nicely the next morning for breakfast.
With Herbed Cheese Scrambled Eggs on Asparagus
I served these along side Herbed Cheese Scrambled Eggs on Asparagus.
There’s not much else to say about this easy recipe. If you are looking for something quick and easy to serve guests, I highly recommend this one.
From Scratch 
Karen, they look fantastic! I am sure the whole wheat gave it such a good flavor and they look perfect alongside your scrambled eggs and asparagus. What a great breakfast! I hope you have a wonderful Easter!
Whole wheat puff pastry? That must’ve made the batons taste incredible. I ate my batons for dinner, breakfast the next day and then lunch…they were that good!
Wow – whole wheat puff pastry! That must have tasted really good.
It’s funny how baking can change the character of mustard. I remember being worried about the Mustard Tart we made earlier in the cook-a-long. No one in my family is a big fan of mustard, but everyone went back for seconds of that tart,
Oops. Apologies for the mis-used comma at the end of my comment!
Impressive making your own pastry.
I bet the whole wheat would pair nicely with a whole host of alternative fillings. Very nice!
Hi, Karen! I have tagged you over at my blog. 🙂