Kransky Wrap

Heat up your oven to 200C, conventional or 180C fan forced.

Roll out the pastry to 1/2 cm thick and cut out a 30 cm disk. Cut into 4 triangles.

Spread with mustard. Place a D'Orsogna Kransky in the middle of each. Roll them up onto themselves starting at the base of the triangle to shape croissants. Brush with egg and sprinkle sesame seeds on one, poly seeds on another, and the same with fennel seeds and paprika.

Place them onto a tray lined with baking paper and bake for 25-30 minutes or until golden.

Cool for 10 minutes and serve!