Super easy! I even went shopping today and still made and photographed this incredible hors d’oeurve, perfect to serve when friends drop in for cocktails. Purchased frozen puff pastry dough, a good Dijon mustard and an egg glaze are all the ingredients you need to make the batons. Once prepared, the unbaked batons can be frozen up to 2 months, just glaze them before baking. The fillings are endless-try spreading them with a black olive tapenade topped with grated lemon zest and/or grated Parmesan as Dorie suggests or for a variation, slivers of roasted red peppers, sun-dried tomatoes, translucently thin slices of onion and toasted sliced almonds.
The French Fridays with Dorie cookbook group asks that we not include the recipes when we post, but honestly, you don’t need one. There are usually two sheets of frozen puff pastry in a box, roll each thawed sheets into a 12×16 rectangle, spread half with a very strong Dijon mustard, cut into strips, place on a parchment lined baking pan and then brush the egg wash over the batons. Sprinkle with poppy seeds and bake!
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