If using frozen puff pastry, make sure your sheet is fully thawed but still cold before you start. If using homemade, roll into a 9-inch square before proceeding.

Sprinkle ¼ cup (50g) sugar on your counter in about a 9-inch square. Lay the puff pastry sheet on top. Sprinkle pastry with remaining ¼ cup (50g) of sugar.

Roll pastry into a 12-inch square. Tightly roll up one edge to the center of the pastry. Tightly roll the opposite edge until they meet in the center.

Freeze for 30 minutes. (If you’d like, you can place the log in a split paper towel roll or use another mold like a baguette pan to help the puff pastry hold its shape during freezing.)

Preheat the oven to 425°F while the dough freezes. Line two large baking sheets with parchment paper or a silicone mat.

Slice the frozen log crosswise into ¼-inch thick pieces. (You will have about 22 slices.) Place the slices on the baking sheets about 2 inches apart.

Bake for 8 minutes or until sugar starts to caramelize on the bottom. Flip cookies over and bake for another 4 to 5 minutes or until golden brown. Transfer to a wire rack and cool completely. Store in an airtight container for up to 1 week.