I managed to get back on schedule this week with the Salted Butter Break-Ups from Dorie Greenspan's Around My French Table. The dough was very easy to make, thanks to my new food processor :) I chilled it for about two hours in a square shape, and then bashed it a little with the rolling pin as suggested by the book, then rolled it out into a "rectangle."
I brushed on the egg wash with my brand new pastry brush from Sur La Table (yay!). Notice the gentle brush strokes and the expert artist's hold of the brush (haha.)
I then created the criss-cross pattern with the back of a fork. That was the most "difficult" (and by difficult, I mean time consuming) part of this recipe. The pictures tell all.
The final product was DELICIOUS.