Old-fashioned wieners in feuillantines

Preheat oven to 375°F (190°C).

Egg wash: mix egg and milk and whisk lightly.

Split pastry dough into four equal parts and roll each part on floured surface to form four strips.

Cut each strip in 6 long pointed strips, to yield 24 triangles.

Remove excess flour from dough triangles and brush with egg wash.

Roll each wiener in a dough triangle to form a croissant.

Place each piece, point underneath, on aluminium or parchment paper lined baking sheet.

Brush egg wash on dough surface.

Bake 10 to 12 minutes or until golden.