Steps
- Mix 1 cup of granulated sugar, 2½ teaspoons of ground cinnamon, 1 teaspoon of ground nutmeg, and 1 teaspoon of ground cardamom.
- Reserve half for filling. Use the rest to coat the work surface and rolling pin, then roll the two sheets of 450g of thawed puff pastry into 10in / 25cm squares, keeping unused dough cold.
- Divide the reserved sugar over the squares and press it in with the rolling pin. Tightly roll opposite edges of each square inward to meet at the center.
- Wrap each log and refrigerate for 30 minutes. Preheat the oven to 400°F / 205°C and line baking sheets with parchment paper.
- Trim the rounded ends and cut into ⅜in / 1cm slices. Arrange 2in / 5cm apart and sprinkle with any spice sugar left on the work surface.
- Bake for 8-9 minutes, then flip each pastry. Bake for about 8 minutes more, until golden brown on both sides.
- Cool on the baking sheets for 5 minutes, then transfer to a wire rack.