Salty sticks with graviera and mustard

Do you remember the 80’s and 90’s we served together with the drinks, the guests, baton chalet? That reminds me of this recipe, which is one of the very “beat” of a famous American cook. The simple, this appetizer, are puff pastry sticks with Dijon mustard filling, covered with melted salt cheese. In the oven, the puff pastry is puffed up in fluffy, golden, crispy “fingers”, which are delicious and light, so that no one can eat just one. The buttery flavor layers make this salty delicacy, the best and easiest, handmade, accompanying, for beer, wine or a cocktail. Sticks can be placed on a tray by themselves or with a few cheeses or around a bowl of dip. The basic material is the puff pastry and you can do your magic with it, escaping the sentence I will give you below. You can add herbs such as rosemary or a layer of fig jam, which will contrast with cheese. Try and do your thing once you have mastered the basic way to make the sticks. How to make the bagtons made of graviera and mustard Materials : 1 pack of puff pastry sheet (2 sheets) Dijon Mustard 1 egg 200 gr headgravier 150 gr parmesan Execution: After defrosting the puff pastry, spread each of the leaves onto the kitchen counter, where you have spread paper. Deal with one card at a time. You mentally divide the puff pastry into two parts, horizontally. Rub the bottom half of the dough with Dijon mustard, leaving a strip, about one centimetre thick, which you pass with egg, which you have hit with two tablespoons, water (egg Wash). Then fold the top half of the puff pastry in the bottom half with the mustard coating and place the dough in the refrigerator for 15 minutes. With the roll we cut the pizza, cut the sticks/loops, brush each with the egg mixture and sprinkle with the grated cheeses and if you want extra intensity, a few salt flakes. Put it back in the refrigerator (they can stay cool from the day before) and bake before our guests come, so that the sticks are fluffy. They want 15 minutes of baking. Repeat the same process with the 2nd sheet of puff pastry.