Lightly grease two large baking sheets. Set aside. Unwrap pastry and place it on a lightly floured surface. Bang the dough with a rolling pin about 4 times, from left to right. Flip and bang left to right again. Begin rolling pastry from the center forward, using less pressure on the edge. Every few rolls, rotate the disc a quarter-turn. If pastry starts to stick, lift it gently and sprinkle more flour underneath. If the top gets sticky, flip it over. Continue rolling and rotating until the circle is 12 to 13 inches across. Using a 2-inch cutter or a pizza wheel, cut dough into circles, squares or triangles. Transfer to prepared sheets. Refrigerate the sheets, covered, until crackers are cold and firm, about 15 minutes.Advertisement
Meanwhile, preheat oven to 450°. In a small bowl, beat together the egg and water. Brush crackers with egg mixture and sprinkle lightly with toppings. Bake until crackers rise and turn a deep golden brown, 7 to 8 minutes. Crackers are best eaten the day they are made.
This recipe's yield depends on how you cut the crackers and whether you're using scraps or a fresh batch of dough.