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1
Mix the sugar, sesame seeds and cinnamon in a small bowl.
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2
Lay out a 12-by-16-inch piece of parchment paper.
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3
Sprinkle 1/2 cup of the sugar mixture evenly on the paper.
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4
Lay the puff pastry on top and sprinkle with another 1/2 cup of the sugar mixture.
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5
Roll out the dough into a 12-inch square, pressing the sugar into the dough with the rolling pin.
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6
Roll up the dough tightly into a log.
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7
Wrap in the parchment paper and freeze until firm, about 30 minutes.
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8
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
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9
Slice the log into 1/2-inch-thick rounds and place 1 inch apart on the prepared baking sheets.
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10
(If the spirals unravel, pinch them back together.)
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11
Freeze until firm, about 20 minutes.
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12
Bake until the pastry is puffed and light brown, 10 to 15 minutes.
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13
Remove from the oven and sprinkle with the remaining sugar mixture.
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14
Return to the oven and bake until the cookies are glazed and golden, 10 to 15 more minutes.
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15
Use a spatula to transfer the warm cookies to another sheet of parchment paper, flipping them over before the sugar hardens.
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16
Let cool completely.
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17
Store in an airtight container up to 1 week.
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18
Photograph by Steve Giralt
