Ingredients
- 1 cup sugar
- 1 teaspoon cinnamon
- 2 teaspoon sheets frozen puff pastry, thawed
- 3 ounce bittersweet chocolate, melted
Preparation
Baking Directions:
Preheat oven to 375 degrees F.
In a small bowl, combine sugar and cinnamon.
Sprinkle a work surface with ½ cup cinnamon-sugar and on it, roll out puff pastry into two 9-by-11-inch rectangles.
Sprinkle each rectangle with 3 tablespoons cinnamon-sugar and gently roll over dough to adhere.
Working with 1 rectangle at a time and starting from a long edge, quickly but gently fold dough toward center 3 times in 1-inch increments.
Gently flip over dough and repeat with other long edge (once baked, cookies will look like an S-shape).
Wrap dough in plastic and freeze until very firm but not frozen, 20 minutes.
Cut dough crosswise into 1/2-inch-thick slices.
Dip both sides of each slice in remaining cinnamon-sugar.
In batches, place cookies, 2 inches apart, on a parchment lined rimmed baking sheet.
Bake until deep golden on underside, 12 minutes.
Carefully flip each cookie with a metal spatula and bake until crisp, about 5 minutes.
Transfer cookies to a wire rack set in a rimmed baking sheet and let cool completely.
With a fork, drizzle cookies with chocolate and let sit until chocolate is set, about 30 minutes.
(Store in airtight containers, up to 1 day.)
Active time: 35 minutes Total time: 1 3/4 hours + cooling