Line several baking sheets with parchment paper. Combine 1/2 cup of the
sugar and the cinnamon in a small bowl. Dust work surface with a
tablespoon or two of cinnamon-sugar. Roll out puff pastry on the sugar to
12 x 9 inches.
2. Brush dough with the beaten egg. Sprinkle cinnamon-sugar mixture over
dough, patting it lightly so that it adheres. With the tip of a paring
knife, mark a line (but do not cut through) lengthwise down center of
dough. Fold long sides of the rectangle toward the center, leaving 1/3
inch uncovered on either side of the line. Then, fold one side of dough
over the other; you will have a total of four layers. Wrap in plastic;
freeze until firm, at least one hour and up to 2 weeks.
3. Heat oven to 400°. Unwrap pastry, and cut into'/s- to 1/4-inch-thick
slices. Arrange slices, cut-side down, 1-inch apart on prepared baking
sheets. Bake until golden brown, 12 to 14 minutes. Cool on the baking
sheets for 15 to 20 minutes and serve at room temperature. Keep at room
temperature in an airtight container for up to 3 days.