1 lb puff pastry
3 oz flour
3 oz Maille Dijon Originale Mustard
6 oz smoked white cheddar cheese, grated
6 oz Parmigiano-Reggiano Cheese, grated
Cayenne pepper to taste
1 egg, well mixed for egg wash
Lay puff pastry sheet on a clean tabletop and lightly dust with flour on both sides, roll out pastry with rolling pin to a ¼” thickness. Remove flour on top of pastry and brush pastry with Maille Dijon Originale Mustard, then sprinkle half of the pastry with the cheeses and cayenne pepper, fold over. Roll out pastry again to ¼ “ thick, and all edges should meet. Brush puff pastry with egg wash and refrigerate for 20 minutes, then cut into ¾” wide cheese sticks. Lightly twist the pastry by hand about three times. Place on a sheet tray on pastry paper or on a silk pad. Leave an inch between each of the cheese sticks for baking. Place in a preheated 425° degree oven and bake for 15 to 20 minutes until nicely browned. Cool for 10 minutes and serve with Maille Dijon Originale Mustard as an accompaniment.
Serve with Maille Dijon Originale Mustard.
Recipe developed for Maille, courtesy of Chef Scott Campbell, Avenue (New York, NY). Additional recipes can be found at www.maille.com.
#1 imported specialty mustard - The standard for high-quality condiments since 1747.