Ingredients:
- 1 sheet frozen puff pastry defrosted
- 1 cup granulated sugar, divided into 2
- 1/4 teaspoon cinnamon
- Salt
Preparation Method:
- Thaw the pastry sheet overnight in the fridge or at room temperature for 30 minutes. Preheat oven to 450°F.
- Line a baking sheet with parchment paper
- Combine 1/2 cup of the sugar and a big pinch of salt and pour it over a flat work surface. Unfold the sheet of puff pastry onto the sugar mixture.
- Combine 1/2 cup of the sugar and the cinnamon and spread it evenly on the puff pastry. This is not about sprinkling, it’s about an even covering of sugar. Use a rolling pin to lightly roll the dough. Aim for a 13-inch square. Press the sugar into both the top and bottom of the puff pastry. Fold the sides of the square toward the center so they go halfway to the middle. Fold them again so the two folds meet exactly in the middle of the dough. Then fold one half over the other half as though closing a book. You will have 6 layers.
- Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper.
- Bake the cookies for 6 minutes or until the bottoms are caramelized and brown. Turn them with a spatula. Bake for another 3 to 5 minutes until the other side is caramelized. Transfer to a baking rack to cool.
- You can store the unbaked cookies in the freezer until needed.
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