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On a floured work surface or between two sheets of parchment paper, roll out one dough at a time into a 30 x 23-cm (12 x 9-inch) rectangle, about 3-mm (1/8-inch) thick.

Brush each dough rectangle with a little water. Layer sheets, alternating colors. Divide rectangle into three 23 x 10-cm (9 x 4-inch) pieces. Brush each new rectangle of dough with a little water. Layer rectangles, alternating colours. Refrigerate for 30 minutes.

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper or a silicone mat.

Cut slices widthwise or lengthwise, about 5-mm (¼-inch) thick. Cut each slice into small rectangles. Place on a baking sheet, spacing them evenly. Bake one sheet at a time, for about 10 minutes or until lightly browned. Let cool completely.

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