Ingredients
Frozen puff pastry                 1 sheet (thawed)
Butter, melted                        4 tbsps
Sugar                                    200 g

Directions:
•    Unwrap the puff pastry and using your hands or a rolling pin, flatten out the seams (if your puff pastry has any). Make an even rectangle.
•    Brush melted butter evenly over the puff pastry.
•    Sprinkle half of the sugar on the pastry, then spread it around evenly.
•    Using a rolling pin stretch the pastry into a thin rectangular shape, pressing the sugar into the pastry.
•    Flip the pastry, then repeat the process, brushing with butter and rolling as you go.
•    Mark a halfway line lightly and start rolling the puff pastry inwards from one edge towards the middle stopping at your halfway line. Repeat with the other side.
•    Wrap in plastic wrap and chill for about 30 minutes.
•    Remove the plastic wrap and push one of the rolls directly on top of the other.
•    Trim off the uneven ends of the pastry, then slice into ½-inch (1 cm) rounds. They should look like smushed hearts.
•    Preheat the oven to 425°F (220°C). 
•    Line a baking tray with parchment paper.
•    Place the slices on the baking sheet about 2 inches (5 cm) apart to allow for expansion. 
•    Bake for 15 minutes, flipping them halfway, until the sugar is caramelised and the cookies are golden brown.