Sugar
1/2 (17 1/4 ounce) package frozen puff pastry (1 sheet) (thawed)
1/2 cup sugar
1 ounce semisweet baking chocolate (melted)
Heat oven to 375º. Lightly grease cookie sheet. Sprinkle sugar over kitchen counter or breadboard. Roll pastry into 1/8″ thick rectangle, 12×9 1/2 inches, on sugared surface. Mark a line lengthwise down center of rectangle. Fold long sides of rectangle toward center line, leaving 1/4″ uncovered at center. Fold rectangle lengthwise in half to form strip, 12 x 2 1/2 inches, lightly pressing pastry together. Cut strip crosswise into 1/4″ slices. Coat both sides of slices with 1/2 cup sugar. Place about 2″ apart on cookie sheet. Bake 8 – 10 minutes, turning after 5 minutes, until cookies begin to turn golden brown. Immediately remove from cookie sheet to wire rack. Cool completely. Dip ends of cookies into melted chocolate. Place on waxed paper until chocolate is firm. Mark a line lengthwise down center of dough. Fold long sides toward center line, leaving 1/4″ at center. Fold dough in half lengthwise to form strip.