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Ingredients
- Flour for dusting
- 2 sheets frozen puff pastry, thawed in the refrigerator
- 1/2 cup Dijon mustard
- 1 egg
- Poppy seeds or sesame seeds, for sprinkling optional
Method
- Heat oven to 400 degrees.
- Line two baking sheets with parchment paper or baking mats.
- 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.
- 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.
