1 sheet puff pastry, thawed
Lots of granulated sugar (1 cup to begin with)
Line a large sheet pan with parchment paper (or alternatively, grease well).
Sprinkle sugar all over work surface. Using a rolling pin, roll out thawed dough to an 8/10 inch x 12 inch rectangle on top of sugar. Sprinkle more sugar all over the puff pastry so that it’s entirely coated (but not too thickly- just an even, thin layer of sugar). Now, roll up each short side towards the very middle of the pastry— press gently together. Cover with wrap and refrigerate for an hour or two, or until very cold.
Remove from fridge and preheat oven to 400 degrees. Slice with a very sharp knife in 1/2” slices. Place on sheet and bake for 10-15 minutes or until just golden brown (they do burn quickly, as I found out with my first pan, so watch most carefully!). Mine were done in 11 minutes flat. Once they come out of the oven, they must must must must be removed from the pan. Quick science lesson- oozing, melting hot sugar hardens quickly when met at room temperature. Puff pastry glued to the sheet pan because of hardened sugar is not a fun or easy predicament to clean up. I learned this the hard way too.