If you’re looking for the simplest, most savoury apero snack, look no further, Ina’s got you as always. I’ve made this recipe twice in the last few weeks now and I think it’s safe to say this will be in further rotation. The first time, I went by the book (literally) with Ina, the second time I off-roaded with some puff pastry nearing it’s expiration date. The recipe is nicer with phyllo rather than puff, but can be simplified from Ina’s instructions. Let me share…
This photo is of the phyllo which took on a nice brown color to its puff pastry sister.
Excellent with a glass of bubbly, of course!
Puff pastry still tasted good, but paled in comparison.
Mustard & Gruyere Batons
- One sheet of thawed phyllo dough (or puff pastry in a crunch)
- ~1/4 c. of dijon mustard
- One egg, lightly beaten with just ~ 1 tsp. of water (your egg wash. literally)
- ~ 1/4 c. of shredded or grated Gruyere
- ~2 T. of freshly grated parmesan
- Sea salt
- Preheat oven to 400F.
- Cover a baking sheet with parchment paper.
- Unroll your phyllo dough (onto a floured surface if fancy, or directly onto the parchment if lazy).
- Spread the mustard over the phyllo dough, using a bit more if needed. Leave a 1/2″ border.
- Brush border with egg wash.
- Gently fold the phyllo in half, lengthwise. (this is where the flour comes in handy). Press phyllo dough “closed.”
- Refrigerate for ~15 minutes if you have time. If not, it’s not essential.
- Sprinkle the top of the phyllo with Gruyere, Parmesan, and sea salt.
- Using a pizza cutter, cut into about 10 batons, then in half again lengthwise.
- Bake about 15 minutes.