Mustard bâtons from Around My French Table: More Than 300 Recipes from My Home to Yours (page 15) by Dorie Greenspan

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Notes about this recipe

  • kshell on October 28, 2025

    These were easy and fast but didn't wow me. My one guest said she liked it very much dipped in the red pepper party soup from this cookbook, but I prefer something that can stand on its own.

  • amandabeck on December 26, 2021

    These looked nice at a dinner party. I made both the mustard and the tapenade versions. Despite using extra hot dijon, I wanted more flavor to stand up against the buttery-ness of the puff pastry. Not sure I would necessarily make again, although they were easy and looked nice.

  • twoyolks on December 01, 2015

    I didn't care for these. The mustard flavor was too strong and sharp and overwhelmed any flavor of the puff pastry.

  • DianeKirkland on May 30, 2011

    I made these to the point of freezing for my mother (85) for her bridge club and they were a great hit. All she had to do was paint on the egg wash and sprinkle on the poppy seeds and bake. I used Dufour puff pastry which is made with butter.

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