Step 6: Making the crosses
Roll out the pastry dough on a lightly floured surface to a 20" x 6" rectangle, about 1/8" thick.
Cut dough crosswise with a pizza cutter or sharp knife into 1/8" wide strips.
Of course, if you work in a tiny kitchen like mine, as soon as the oven gets hot, it will be sweltering in there, causing the butter in your pastry dough to melt and stick to the surface you rolled it out on. If this happens, gather it back up, pop it in the freezer until it's firm, and pinch of little bits of dough. Mash them into appropriate shapes and hope they look better than mine did.
Stupid sweltering kitchen.