Ah Dorie … you had me at Puff Pastry! This week’s Dorie recipe was beyond easy, and it was definitely delicious. I love it when I have all the ingredients on hand to make one of these recipes. It doesn’t happen very often, but I do like it! I don’t think it’s possible to mess up the buttery goodness that is puff pastry, and it’s certainly not going to happen with the addition of mustard and poppy seeds!
If you don’t include the thawing time for the pastry, this recipe is about 25 minutes from start to finish. It’s a perfect food for a cocktail party, or for a ladies’ night. I think that I might try these with caramelized onions or mushrooms next time. Dorie makes a suggestion for using tapenade which also sounds tasty. These look all grown up and complicated, but that couldn’t be farther from the truth. You should definitely bring these to your next pot-luck.
*What is French Fridays with Dorie? An online cooking group dedicated to working our way through Dorie Greenspan’s newest book, Around My French Table. We try a new recipe each week and post about it on Fridays. If you’re interested you can pick up a copy of the book and follow along with us here.
Cher
/ April 22, 2011Good thought on twisting them! I brought a batch of these with me to Thanksgiving and they were long gone before the turkey made its appearance on the table.
dixiejo
/ April 22, 2011They were tasty. I liked the surprise tang of the mustard, but I don’t think it was enough to scare off my non-mustard-eating family. I also love my quick and easy but lots of praise recipes. I think this one will fit in that category.
yummychunklet
/ April 22, 2011I love the twists! These look great!
Renee
/ April 22, 2011Love the twist idea!!! So cute!
creolekid
/ April 22, 2011Mmm, they look great! Especially with the twists… I’ll have to make some more, for sure, and give them a special twist as well.
Maya@Foodiva's Kitchen
/ April 22, 2011Your twisted batons remind me of breadsticks but these must’ve been so light and flaky. I’ve seen versions of batons that are twisty, scallop-edged, long, short, lean and stubby (mine), and i must say, they all look rather charming!
Allison
/ April 22, 2011Your twists look so great! Love that you used the poppy seeds. And you’re so right it is perfect for a cocktail party. I need a better attitude about this recipe.
Krissy
/ April 22, 2011Very pretty…and it’s nice to have such an easy recipe that is also tasty once in awhile.
gaaarp
/ April 22, 2011I love the twists! I’m going to have to try that next time I make them.
Jessica of My Baking Heart
/ April 22, 2011I twisted mine, too!
Great minds…
Sharleen
/ April 22, 2011I heart puff pastry. Question; do you make your own?
Monica (Ms. Hobby)
/ April 22, 2011These look really good, I love the effect that twisting gives the batons.
Sarah
/ April 22, 2011Sharleen: I’ve never made my own, but I’ve seen some very quick recipes today that have worked for people, so I might give it a try.
amanda @ fake ginger
/ April 22, 2011I love love love that you twisted them! Everything is more fun twisted! They look delicious!
Sis. Boom.
/ April 22, 2011These look so fun with the twists! You have me with carmelized onions! I really enjoy seeing how everyone is so inspired by this recipe to create. A real winner.
Betsy
/ April 22, 2011I love the twists. It takes these elegant and easy appetizers to the next level.
Spike
/ April 22, 2011love your twists, too! so fun
Tricia S.
/ April 22, 2011Carmelized onions – genious ! Nana and I are fans of puff pastry as well as mustard, so we were pretty excited about this one. And to have a recipe this easy – a winner all around. We can’t wait to try the many ideas for variations we read from the Doristas this week. And to twist our batons as you did !!! Great post -
josefa
/ April 23, 2011lovely photos. i want to try the tapenade version too.
Yuri
/ April 25, 2011Your batons look so pretty!