Step 1

Take the puff pastry from the freezer and allow to fully defrost IN the packaging.

Step 2

Preheat oven to 400 F or 200 C.

Step 3

Unroll the pastry and flatten it on the plastic wrapper. Sprinkle sugar (and cinnamon if using) evenly all over the pastry and take a rolling pin and LIGHTLY roll over the sugar so as to press it gently in to the pastry. Be careful not to roll hard so you keep the shape of the pastry.

Step 4

Take one side and tightly roll the pastry toward the middle. Stop when you get to the middle. Then take the other side of the pastry and roll toward the middle. Wrap the pastry in the plastic sheet you were using underneath and pop in the fridge for 20 minutes to firm up. Repeat with the other sheet of pastry.

Step 5

Take the pastry from the fridge and cut in to 1/4 inch thick slices. Place flat on a parchment lined baking sheet a couple of inches apart so they can grow in the oven! Brush the tops lightly with the melted butter and another light sprinkling of sugar. Bake for approximately 12 - 15 minutes or until the cookies puff up and turn golden brown. Keep an eye on them because they will burn very easily!

Step 6

When done, use a fish slice or similar and transfer the cookies to a cooling rack.

Step 7

These will store, once cooled, in an air tight container for a few days. They are delicious eaten as they are, or as I do, with a scoop of ice cream!