Directions:
1. Preheat the oven to 450 degrees.
2. Combine 1/2 cup of the sugar and kosher salt and pour it over a
flat surface such as a wooden board or marble slab. Unfold the sheet of
puff pastry onto the sugar mixture.
3. Combine the remaining 1/2 cup of the sugar and the cinnamon and spread it evenly
on top of the puff pastry.
4. With a
rolling pin, lightly roll the dough until it measures to about a 13-inch
square and the sugar is pressed into the puff pastry on top
and bottom.
5. Fold the sides of the square toward the center so they go
halfway to the middle. Fold them again so the two folds meet exactly at
the middle of the dough. Then fold one half over the other half as
though closing a book. You will have 6 layers. (Click here for the entire folding/slicing tutorial...it helps TREMENDOUSLY!)
6. Slice the dough into
3/8-inch slices and place the slices, cut side up, on baking sheets lined
with parchment paper.
7. Bake the cookies for 6 minutes, or until caramelized and brown on
the bottom, then turn with a spatula and bake for another 3 to 5
minutes, until caramelized on the other side.
8. Transfer to a baking rack
to cool.
*www.foodnetwork.com (Ina Garten)
