Mustard Batons

1. 1

   Heat oven to 400 degrees.

2. 2

   Line two baking sheets with parchment paper or baking mats.

3. 3

   On a lightly floured surface, roll out one sheet of pastry into a rectangle, about 12 by 16 inches.

4. 4

   Turn so that a short side is facing you.

5. 5

   Spread half of the mustard over the lower half of the rectangle, leaving a 1/8-inch margin around the edges.

6. 6

   Fold the top half over the lower half.

7. 7

   Using the tip of a sharp knife and a straight edge (such as a clean ruler), cut it into 1-inch-wide strips from top to bottom.

8. 8

   Transfer to prepared baking sheets, leaving a bit of space between batons, and refrigerate until ready to bake.

9. 9

   Repeat with remaining pastry and mustard.

10. 10

    Beat the egg with a splash of cold water, and brush mixture lightly onto batons.

11. 11

    Sprinkle with poppy or sesame seeds, if using.

12. 12

    Bake about 15 minutes, rotating pans after 8 minutes, until puffed and golden brown.

13. 13

    Let rest a few minutes before serving.

No additional tips available.