The Art of French Pastry

dust the work surface with
a little more flour. Roll the
dough until it is ¼ inch
thick. Using a fluted pastry
wheel, cut 1-inch-wide
strips. Repeat on an angle
so that you obtain
diamonds. Make a small
horizontal cut in the
middle of each diamond
(SEE ILLUSTRATION). Take
the tail of a diamond and
slide it through the cut.