Sprinkle sugar on a work surface.

Cut each puff pastry sheet in half and roll out to ¼-inch thickness, sprinkling with sugar as you work.

Fold each of the short ends 2 or 3 times inward until they meet in the middle.

Fold the dough in half along the center fold and press gently to seal.

Repeat with the remaining half of puff pastry.

Refrigerate the folded dough for 30 minutes.

Preheat your oven to 350°F (175°C).

Slice the rolls into ⅓-inch thick pieces and sprinkle each with more sugar.

Place the slices on an ungreased baking sheet, spacing them 1 inch apart.

Bake until golden brown, about 30 minutes, turning the cookies once halfway through baking.

Let the cookies cool completely before serving.