Directions:

Combine sugar and salt. Pour 1 cup of sugar/salt mixture on a flat work surface.

Unfold the first sheet of puff pastry onto the sugar mixture and pour ½ C sugar mixture on top, spreading it evenly on the pastry. With a rolling pin, roll pastry into a 13" square and until the sugar is pressed into the pastry on top and bottom.

Fold the sides of the square towards the center, so they go halfway to the middle. Fold again so the 2 folds meet exactly at the middle of the dough. Next, fold one half over the other half as though closing a book. You will have 6 layers of dough.

Slice dough into ⅜" slices and place cut side up on baking sheets lined with parchment paper. Repeat with second pastry sheet. You will have excess sugar left on your work surface.

Bake at 425 degrees for 6 minutes, or until caramelized and golden brown on the bottom. Watch carefully because they can burn quickly at this temperature. Turn with a spatula and bake for additional 3-5 minutes until caramelized. Transfer immediately to cookie racks to cool.