Maille Dijon Originale Mustard and Walnut Twists

Directions:

Preheat oven to 350ºF.

Remove the puff pastry from the freezer to thaw to room temperature for 20 to 30 minutes. Slice off the top of the garlic bulb exposing each of the cloves. Place the olive oil into a large square of foil and set the garlic cut side down onto the foil. Seal the foil over the bulb and place in the oven to roast for approximately 40 minutes. Remove from the oven and cool. Squeeze the cloves of garlic from the bulb. Increase the oven temperature to 400º and grease a sheet pan with the butter.

In the bowl of a food processor fitted with a metal blade, puree the roasted garlic with Maille Dijon Originale Mustard until smooth. Spread the mustard puree over the sheet of puff pastry. Sprinkle with the chopped walnuts and press down into the pastry. With a sharp knife, cut the pastry into 1-inch strips. Gently twist each strip and place on the greased sheet pan. Bake for 20 minutes until golden.

Recipe developed for Maille, courtesy of Chef Marc Felix, The Oak Room at The Plaza Hotel (New York, NY). Additional recipes can be found at www.maille.com.