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Preheat the oven to 400F.
In a medium bowl, combine sauerkraut with mustard.
In a small bowl, beat egg with 1 tablespoon water to make an egg wash.
Halve pastry, refrigerating one half until ready to use.
Cut remaining half into 12 long triangles.
Working with one piece at a time, spoon about 1 tablespoon sauerkraut onto the wide end of the triangle, top with a frank and snugly roll up, sealing with a dab of egg wash.
Transfer to a parchment paper-lined baking sheet and repeat with remaining pastry.
Brush tops with egg wash, sprinkle with poppy seeds and bake until puffed and deep golden-brown, about 30 minutes.
Let cool for 10 minutes and serve.