Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius) and line two baking sheets with parchment paper.

Combine the granulated sugar and salt in a small bowl.

Sprinkle approximately 1/4 cup of the sugar mixture onto a flat work surface.

Unfold the cold puff pastry sheet and place it on top of the sugar.

Sprinkle the remaining sugar mixture evenly over the top of the pastry sheet.

Use a rolling pin to lightly press the sugar into the dough, rolling it into a 10x12 inch rectangle.

Fold the two long sides of the rectangle inward so they meet halfway to the center.

Fold the sides inward again so they meet exactly in the center.

Fold one half over the other as if closing a book, creating a narrow 6-layer strip.

Slice the strip crosswise into 1/2-inch thick cookies.

Place cookies on the prepared baking sheets, cut-side up, leaving 2 inches of space between them.

Bake for 10 to 12 minutes until the bottoms are caramelized and golden brown.

Flip each cookie over and bake for an additional 3 to 5 minutes until the other side is golden.

Transfer immediately to a wire rack to cool and harden.