Unfold 1 pastry sheet. Roll out the dough to make a long rectangular shape.

Sprinkle the pastry surface with sugar.

Then gently press the sugar into the pastry with rolling pin. You are not rolling out the dough just pressing the sugar in so please do not put in a lot of pressure.

Carefully turn the pastry upside down and sprinkle the new surface with sugar.

Use the rolling pin to press the sugar into the pastry.

Fold in the left and right edges, roughly 1.5” to 2” wide, so that they are pointing towards the center of the dough. Sprinkle more sugar over the folded section and press it in with a rolling pin.

Repeat the folding, sprinkling and rolling until you bring both sides together. Wrap in plastic wrap or parchment paper and refrigerate for 30 minutes.

Pre-heat the oven to 400°F.

Repeat the first 7 steps with the remaining pastry sheet.

Cut the first pastry roll crosswise into 18 slices.

Dip the cut slices in the sugar before placing them on the baking sheet.

Place the pastry slices cut-side down onto parchment paper lined baking sheets.

Bake for 8 to 10 minutes or until the pastries are light golden brown on the bottom.

Remove the cookies from the oven, and flip them upside down and return the baking sheets to the oven.

Continue to bake the cookies for another 3 to 6 minutes or until the cookies are a golden brown on top and bottom.

Once done, place the cookies on a cooling rack and then enjoy!