On a clean work surface, I use a silicon pastry mat, sprinkle 1/2 cup of sugar in a 14" by 13" rectangle.
Place puffed pastry on top of sugar and sprinkle the top of the pastry with remaining sugar, cover entire piece.
Gently roll dough into a 17" by 14" rectangle. When finished, use a pastry wheel or pizza cutter to remove outer edge.
Using your fingers, roll up one edge tightly and stopping at the middle. Repeat with other side. You will start at the width end, leaving along rolled tube.
Wrap in plastic wrap and freeze pastry for 18 minutes, you want the pastry to become firm but not at all frozen.
Using very sharp knife, cut the dough crosswise in 1/2" thick slices. You do not want dough to squash during this step.
Place on baking tray, ungreased and flatten out cookie with rolling pin.
Cover cookies on tray, and refrigerate for 1 hour.
Bake cookies in a preheated 375°F oven for 7 minutes, reduce temperature to 350°F and flip cookies.
Bake again for another 12-16 minutes or until golden brown. Can take up to twenty minutes depending if they are not rolled thin enough.
Immediately transfer to a wire rack to cool.
These can be stored in an airtight container, room temperature for up to three days although they lose a bit of their crispiness.
Best enjoyed warm and crispy!! Yum:-)
For a little extra flavor you can use a pre made cinnamon sugar.
Recipe by Taylor68too
