Ingredients:

  • 1 sheet (490 g) frozen puff pastry, thawed
  • 1/2 cup (100 g) granulated white sugar
  • 1 tsp (2.6 g) ground cinnamon

Instructions:

  1. Sprinkle about 1/4 cup (50 g) of the sugar and cinnamon directly onto a clean work surface or parchment paper. Place the thawed puff pastry sheet on top and use a rolling pin to gently press the sugar into the bottom of the dough.
  2. Sprinkle the remaining sugar over the top surface of the pastry. Lightly roll the dough to embed the sugar. Fold the left and right edges toward the center until they meet, then fold them in half one more time so the edges overlap slightly, forming a tight rectangular log.
  3. Wrap the log in plastic wrap or place it on a tray and freeze for 30 minutes (or refrigerate for 1 hour) to firm up the butter.
  4. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  5. Slice the chilled log into pieces approximately 1/2 inch (1.3 cm) thick. Place them on the tray leaving 2 inches of space between each cookie and bake for 12 minutes until caramelized.