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Ingredients
- 12 cup granulated sugar
- 2 puff pastry sheets, thawed (such as Pepperidge Farm frozen puff pastry sheets)
- 2 tablespoons turbinado sugar (or substitute granulated sugar)
Method
- Heat oven to 400F Adjust rack to middle position.
- Sprinkle 1 tablespoon of sugar over the work surface.
- Unfold 1 sheet of the pastry and place it on the sugar.
- Roll it to an even thickness.
- Sprinkle it with 2 tablespoons of the sugar.
- Starting at one short side of the rectangle, roll the pastry toward the center of the sheet, stopping at the middle.
- Repeat with the opposite short end, so the rolls meet.
- Trim the ends with a knife.
- Cut into 1/2-inch-thick slices and place flat on a baking sheet lined with parchment paper, spacing them 1 inch apart.
- Sprinkle with 1 tablespoon of the Turbinado sugar.
- Bake until golden and puffed, 20 to 23 minutes according to the original recipe -- but check much, much sooner!
- Let cool for 5 minutes.
- Transfer to a wire rack.
- Serve hot or at room temperature.
