Prepare the puff pastry. If frozen, leave it in the refrigerator for several hours to unfreeze. Unpack it and let it rest for a few minutes. Sprinkle sugar on the surface of the dough, taking care not to leave any empty spaces. If desired, you can pre-mix the sugar with 1-2 sachets of vanilla or 1 sachet of vanilla sugar.

With a rolling pin or another smooth object, press the sugar so that it does not fall out of the dough. Turn the dough over and do the same on the other side of the dough to make sure the sugar is glued on both sides of the dough.

Cut the dough lengthwise into two (approximately) identical rectangles. Start winding a relatively tight roll from the long side of the first rectangle. When you reach the middle, stop.

Wind a roll from the other side as well. The two rolls should meet in the middle.

Make cuts about 1-1.5 cm thick.

Place the cookies on a tray covered with a baking paper. Baking paper is highly recommended because you wouldn't like to scrape the burned sugar on the pan afterwards. 🙂 Don't forget to leave a space between the cookies too, because they spread a lot.

The cookies from the other rectangle can be made with cinnamon flavor. It's great too. After sprinkling with sugar, sprinkle a thin layer of cinnamon powder.

Put the cookies in the baking tray.

Bake in a preheated oven for 190-200 degrees for about 15 minutes until nice and golden. Be careful because they burn very quickly. Bon appetit!