Step 1

: Sprinkle 1/2 cup of the sugar mixture onto a clean counter or surface. Unfold one sheet of puff pastry and place it on top of the sugar evenly. Sprinkle 1/4 cup more of the sugar mixture on top of the pastry sheet. Using a rolling pin, gently roll the pastry out slightly, pressing the sugar into the top and bottom. Gather excess sugar around the edges and sprinkle it on top evenly using as much sugar as the pastry will hold. You want it completely coated.

Step 2

: Use a knife to score a vertical line down the middle of the pastry sheet. Fold one half of the pastry from the edge one-third distance towards the middle. Repeat by folding it over itself 2 more times reaching the scored line. Repeat with the other side of the dough, so both sides meet in the middle. Fold the left side over the right side, like closing a book. Set to the side.

Step 3

: Sprinkle 1/2 cup more of the sugar mixture onto the same counter. Unfold the second sheet of puff pastry onto the sugar. Sprinkle the remaining sugar on top of the pastry. Repeat the rolling and folding process the same as you did the first sheet.

Step 4

: Wrap the folded doughs separately in plastic wrap and refrigerate for 30 minutes.

Step 5

Preheat the oven to 425°F. Line a baking sheet with paper paper and set aside.

Step 6

Working with one dough at a time, cut the dough into slices approximately 1/2- inch wide. Place them on the prepared baking sheet, 2- inches apart, cut side up. Bake for 18 minutes, until golden brown, flipping the cookies over halfway through baking so both sides caramelize. Transfer to a wire rack to cool.