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Mustard and Gruyere Batons (Ina Garten)
Appetizer for holidays and parties
Ingredients
  • Flour for dusting the board
  • 1 sheet of frozen puff pastry, thawed and very cold
  • 3 tablespoons Dijon mustard
  • 1 egg beaten with 1 teaspoon water, for egg wash
  • 3 ounces Gruyere cheese, grated
  • 2 tablespoons freshly grated Parmesan cheese
  • Flaked sea salt, such as Maldon, for sprinkling
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