Betsy Makes 40 to 45 cookies
- 2 cups sugar
- 1/8 tsp. kosher salt
- 2 sheets Pepperidge Farm puff pastry sheets, defrosted overnight in refrigerator if possible
1. Combine the sugar and salt. Pour one cup of the sugar mixture on a flat surface such as a wooden board or marble slab.
2. Unfold one sheet of pastry and place it on sugar. Sprinkle evenly with 1/2 cup remaining sugar. Keeping sugar evenly spread is important. With a rolling pin, lightly roll into a 15 inch square with sugar pressed evenly into both sides of pastry.
3. Fold one side of the pastry to the center of the square. Repeat from the other side, bringing the outside edge to the center, next to the other edge. Again fold outside edges to center so the folded edges meet in the middle. Fold one half over the other so there are six layers to the long roll.
4. Slice 3/8 inch thick and place slices on a cookie sheet covered with parchment paper. Repeat with second piece of puff pastry and remaining sugar.
5. Bake 6 minutes at 450 or until sugar is carmelized and brown on the bottom. Turn with a spatula and bake another 3-5 minutes. Transfer to rack and cool.
Serve with a sherbet for a light dessert. They would also be good with some finely chopped nuts added with the sugar before rolling.