Dijon mustard wrapped in puff pastry and baked until golden brown. And it can be prepared ahead of time. Perfect for Thanksgiving, I thought!
I had hoped to use the French mustard that a good friend brought back for me from her trip to France in September but when I read how much mustard I would be using, I chose a good, locally produced, mustard rather than using my dear gift. Instead, I used a deli-style mustard with horseradish so the mustard flavor would really stand out.
The puff pastry is rolled out, the mustard is spread on the lower half of the dough and then the top is folded down over the mustard half.
Then, the dough is cut into strips and placed on a lined baking sheet and baked until golden brown and delicious. My biggest change to Dorie's recipe was using freshly ground, coarse pepper and sea salt to top the puffs. I loved how it brought out the flavor of the mustard.
These are easy and soooo good! I found that the mustard flavor increases the cooler they get. You see them served in a beer glass and they would taste wonderful with beer. You will find the recipe below.
Today, I got a head-start on setting my Thanksgiving table and folded the napkins. (I'm showing you the whole table completely set, but afterward, I tipped the glassware upside down and removed the dinner plates so they won't get dusty.) I loved setting my Easter table with bunny napkins and when I found this video for turkey napkins I had to try it! I think it was very easy and I love how they look.
You can find the video clip on how to fold the turkey napkins here.
Adapted from Mustard Batons by Dorie Greensspan
2 sheets frozen puff pastry, thawed
All purpose flour, for rolling out puff pastry
½ cup Dijon mustard
1 large egg
Coarsely ground pepper
Pizza or pastry cutter
Place the racks inside the oven so that the oven is divided into thirds. Preheat oven to 400F. Place a silicone baking mat or parchment paper on two large baking sheets.
Take one pastry sheet out of the package and keep the other refrigerated until ready to use. On a lightly floured surface, roll out the dough until it measures 12 x 16 inches, approximately, with the shortest end facing you. Find the middle and mark it lightly. On the lowest half, spread about ¼ cup of mustard, stopping about 1/8 inch from the side and bottom edges. Fold the top of the dough over the bottom. Mark the pastry every ¾ inch or so, then cut into strips using a pizza/pastry cutter or sharp knife.
Carefully, transfer the strips to one of the lined baking sheets (keeping about 2 inches between them since they will puff up) and chill or freeze while you work on the second sheet of puff pastry. At this point, you can freeze them on the sheets and then wrap air-tight until ready to use for up to 2 months.
When ready to bake, beat the egg with a little cold water and brush the tops of the strips. Sprinkle them with coarsely ground pepper and sea salt (Dorie suggests poppy or sesame seeds).
Bake for 8 minutes, rotate and transfer the sheets, then bake for another 7 to 8 minutes until golden brown. Cool slightly before serving.
Today, I'm linking to Seasonal Sundays at The Tablescaper and Mosaic Monday at Little Red House. Thanks so much for hosting!