Mustard & Gruyere Batons

I love Ina Garten…along with millions of others!  She is the most authentic, real cook out there.  Can I come to your house for dinner, Ina?  This recipe (which would be perfect for a holiday party)  is from her NEW cookbook, Barefoot Contessa Foolproof, and it is just that….foolproof!

Mustard & Gruyere Batons

This was inspired by a recipe in the cookbook, Around My French Table.  Frozen puff pastry is what makes these so easy–you can prepare the batons a day ahead, keep them in the fridge, and bake them before serving.  The batons are filled with spicy mustard and sharp Gruyere. – Ina Garten


  • Flour for dusting the board
  • 1 sheet frozen puff pastry, thawed and very cold.  (Ina uses Pepperidge Farm frozen puff pastry.  Defrost it overnight in the refrigerator)
  • 3 TBL Dijon mustard
  • 1 egg beaten with 1 tsp water, for egg wash
  • 3 ounces Gruyere cheese, grated
  • 2 TBL freshly grated Parmesan cheese
  • Flaked sea salt, such as Maldon, for sprinkling (Available at Hammertown)

1.  Unfold the sheet of puff pastry on a well-floured board, and roll it to an 11 x 13 inch rectangle with a floured rolling pin.  (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 1/2 inch border around the edges.
2.  Brush the border of the pastry with the egg wash and fold the top half over the bottom half, lining up the edges.  Place the pastry on a sheet pan lined with parchment paper and chill for 15 minutes.
3.  Place the pastry on a board and trim the three irregular edges with a sharp knife.  With the folded edge away from you, cut the pastry in 1 x 6 inch stripes.  You will have 10 to 12 batons.
4.  Spread the batons out on the sheet pan so they’re not touching.  Brush the tops lightly with the egg wash (don’t allow the egg wash to drip down the sides) and sprinkle evenly with the Gruyere, Parmesan, and 1 1/2 tsp sea salt.  Chill for at least 15 minutes.
5.  When ready to bake, preheat the oven to 400 degrees.  Bake the batons for 15 to 18 minutes, until golden brown and puffed.  Allow to cool on the pan for 3 minutes and serve warm.

To make ahead refrigerate unbaked batons for up to 24 hours, and bake before serving.


Leave a Reply

Your email address will not be published. Required fields are marked *