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1
Mix first 5 ingredients in small bowl.
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2
Sprinkle work surface generously with additional sugar; place 1 puff pastry sheet on sugared surface.
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3
Cut sheet in half, forming two 9 1/2x4 1/2-inch rectangles.
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4
Brush each rectangle generously with some of melted butter, leaving 1-inch plain border along 1 long side of each.
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5
Sprinkle buttered part of each rectangle with 1 1/2 tablespoons spiced sugar.
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6
Scatter 1/2 cup candied fruit over spiced sugar on each.
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7
Brush border of each with egg.
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8
Starting at long side opposite glazed border, tightly roll up each rectangle, pressing firmly to seal long edges.
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9
Wrap each log separately in plastic.
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10
Repeat with remaining pastry sheet, butter, spiced sugar, candied fruit, and egg to create 2 more logs.
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11
Chill logs until firm, at least 3 hours and up to 1 day.
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12
Position 1 rack in center and second rack in top third of oven and preheat to 400F.
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13
Line 2 baking sheets with parchment paper.
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14
Using serrated knife, cut 2 logs into 1/2-inch-thick rounds (keep remaining 2 logs chilled).
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15
Arrange rounds on prepared sheets, spacing 1 inch apart.
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16
Bake 12 minutes, then reverse position of sheets and bake until cookies are golden brown, about 12 minutes longer.
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17
Cool cookies on sheets on racks 5 minutes.
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18
Using spatula, transfer cookies to racks, bottom side up.
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19
Cool completely.
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20
Repeat slicing and baking with remaining 2 logs.
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21
(Can be made 8 hours ahead.
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22
Store airtight between sheets of waxed paper.)
