Ingredients:

  • 2 sheets puff pastry (approx. 17.3 oz / 490g), cold
  • 1 cup (200g) granulated white sugar
  • 1 tablespoon (8g) ground Saigon cinnamon
  • 1/4 teaspoon (1.5g) fine sea salt
  • All-purpose flour for dusting

Instructions:

  1. In a small bowl, combine the granulated sugar, ground cinnamon, and sea salt. Generously coat your clean work surface with half of the cinnamon-sugar mixture.
  2. Place one cold puff pastry sheet directly onto the sugar. Sprinkle more sugar over the top. Roll the dough into a 12x12 inch square using a rolling pin, pressing the sugar into the dough.
  3. Fold the left and right sides of the square toward the center so they meet halfway. Fold them again so the folds meet at the center line. Finally, fold one half over the other like closing a book to create a long log.
  4. Chill the pastry log in the refrigerator for 30 minutes to firm up the butter. Repeat the process with the second sheet of puff pastry.
  5. Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper.
  6. Slice the chilled logs into 1/2-inch thick pieces. Place them on the prepared baking sheets, leaving 2 inches of space between each cookie.
  7. Bake for 8–10 minutes until the bottoms are deeply golden. Carefully flip each pastry and bake for another 5 minutes until the sugar is bubbling and amber. Transfer to a wire cooling rack immediately.