1. ROLL Sprinkle a surface with ¹/4 cup sugar; unfold puff pastry sheet on surface. Sprinkle with 2 Tbsp. sugar.
Roll into a 14x10-in. rectangle. Sprinkle with ¹/₂ cup sugar to within ¹/₂ in. of edges. Lightly press into pastry.
2. SCORE With a knife, very lightly score a line crosswise across the middle of the pastry rectangle.
3. SHAPE Starting at one short side, roll up jelly-roll style, stopping at the score mark in the middle. Starting at the other side, roll up pastry jelly-roll style to score mark. Freeze until firm, 20-30 minutes. Cut into 3/₈-in. slices.
4. BAKE Place cut side up 2 in. apart on parchment paper-lined baking sheets; sprinkle lightly with 1 Tbsp. sugar. Bake for 8 minutes. Turn pastries over and sprinkle with the remaining sugar. Bake until golden brown and glazed, about 3 minutes longer. Remove to wire racks to cool completely. Store pastries in airtight containers.