Susan's Mustard Puffs

What we need now is something brilliant and fast, so I turned to Susan from Savoring Time in the Kitchen. She's one of my favorite people and I love her blog. Quite a while back I saw this recipe and thought: I'm going to use that next Christmas at a party.....or make them and take them as a hostess gift. And that's exactly what I did. Twice.  Have you made them yet? Quick, easy peasy and everyone will love them. I always try to keep some puff pastry ready to go in the fridge during holidays, whether I suddenly need to make a dessert or an appetizer. No need to go to the store to make these puffs.

Mustard Puffs

Adapted by Susan from Mustard Batons from Around My French Table by Dorie Greenspan

Ingredients:

2 sheets frozen puff pastry, thawed

All purpose flour, for rolling out puff pastry

½ cup Dijon mustard

1 large egg

Coarsely ground pepper

Sea Salt

Method:

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.