Step 1: Thaw puff pastry in refrigerator overnight. It needs to be pliable but cool.

Step 2: Roll dough just enough to even out the seams. If using homemade, roll to a square about ¼ inch thick.

Step 3: Sprinkle most of the sugar and cinnamon over the dough. Use rolling pin to lightly press the sugar and cinnamon into the dough.

Step 4: Fold the left and right 1/6 of the dough inward. Sprinkle remaining sugar and cinnamon over the dough and lightly roll to press into the dough.

Step 5: Fold the left and right inward again like a book. This creates a long flat length of dough that has 6 layers.

Step 6: Wrap in plastic wrap. Refrigerate for 30 minutes. This makes it easier to cut and helps them puff better in the oven.

Step 7: Preheat oven to 425 F.

Step 8: Use a sharp knife to slice the log into ½ inch cookies.

Step 9: Place cookies on a parchment lined baking sheet, cut side up. Space them a few inches apart. They will puff up and out. Place unbaked cookies in fridge between batches to keep cool.

Step 10: Bake for 15-20 minutes until dark golden. If sugar on the bottom is getting too dark turn them over or move to a higher rack and reduce heat to 375 F.

Cool and eat. Best when eaten the day they are made but can be stored in an airtight container for several days. They will gradually lose crispness.