So many of Dorie's Recipes have been this way (in fact, I am making, for the upteenth time, the Vietnamese Soup because it is so simple, delicious and such a hit here in the house)--and these mustard "batons" are just that. In fact, I made them to have for people before our Easter dinner and I finally had to hide them. Not a lot made it to the table.
In a nutshell: thaw puff dough. Roll it to rectangle, spread mustard on one half, fold over, cut, egg wash, bake.
Then? Eat.
So add this to your "always have on hand list":
Mustard
Puff pastry in the freezer.
You will be a hit and never show up anywhere empty-handed.
ps. Mine are sprinkled with dill. Dorie suggests poppy seeds. Use your imagination. Just have fun and indulge.
Pps: You can read more about them at French Fridays with Dorie.
1 comment:
Your mustard batons look great!
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