1 sheet puff pastry
1/4 cup castor sugar
3 Tbsp melted butter
1) Sprinkle almost half of the sugar over your workstation. Lay out the puff pastry sheet over the sugar and gently press on it to let the sugar stick on to the bottom.
2) Lightly brush melted butter on the pastry and sprinkle the other half of the sugar over it.
3) Fold one edge of the pastry towards the centre (about 1/4 of the sheet), and repeat for the opposite end. Fold over both ends again so that they meet in the middle. Lastly, fold the two sides together and press gently. Chill the pastry in the fridge for about half an hour.
4) Remove the pastry from the fridge and using a sharp knife, cut it into strips of about 1.25cm wide. Lightly brush melted butter on both sides and sprinkle a little sugar over them.
5) Pinch and press the closed end of the pastry roll together and place on a lined baking tray. Leave about 3 cm apart (as they will spread in the oven).
6) Bake at 200C for 12-15 mins or until the pastry has puffed up and turn golden brown, then flip them over with a spatula and bake for another 3-5 minutes (keep a watchful eye so that they don't get burnt!). Transfer to a baking rack to cool.
Just be careful to keep an eye while they are in the oven as the caramelized pastries have a tendency to get burnt if left too long in the oven. The baking time is just a guide as all oven temperature differ.