You need:
-1 rectangle of shop-bought (preferably all butter) puff pastry.
-5-6 handfuls of caster sugar
Extend the puff pastry rectangle. Sprinkle a generous amount of sugar on top of it. Press a little with the rolling pin so that the sugar sticks to the pastry. Fold the pastry by bringing the longest sides towards the centre so that both longest sides meet right in the middle of your rectangle. You should end up with a smaller rectangle.
Sprinkle more sugar on it. Press down again with the rolling pin. Fold it again by bringing both extreme sides towards the centre.
Sprinkle again some sugar. Press down with the rolling pin and fold again.
You should end up with a cylinder of sugary pastry. Wrap it with cling film and refrigerate for 20 minutes. Meanwhile preheat your oven at 200 degrees. Take the pastry out of the fridge and cut little slices of the cylinder. Put them on the baking tray and flatten them a bit with a spatula. Bake for 20 minutes turning them after 12 minutes so that they get golden on both sides.
