Roll puff pastry into a 10x12-inch rectangle on a lightly floured surface. Brush with melted butter if using. Sprinkle ¼ cup sugar evenly over the surface and press firmly with your hands or rolling pin to adhere.
1 sheet puff pastry dough, 2 tablespoons butter, ½ cup granulated sugar, ¼ teaspoon vanilla extract
Fold each long side toward the center so they meet in the middle. Then fold in half again like closing a book to form a spiral with four layers of pastry.
1 sheet puff pastry dough
Wrap the folded dough tightly in plastic wrap and refrigerate for 20 minutes. Slice into ½-inch thick rounds using a sharp knife or unflavored dental floss for clean edges that hold shape during baking.
1 sheet puff pastry dough
Roll each slice in the remaining ¼ cup sugar mixture to coat both sides. Place them 2 inches apart on a parchment-lined baking sheet.
½ cup granulated sugar, ⅛ teaspoon salt, 1 teaspoon cinnamon
Bake at 400°F for 12 to 15 minutes until edges turn golden brown and sugar caramelizes. Rotate pan or flip cookies halfway if bottoms brown faster than tops. Transfer immediately to a wire rack to crisp.
