1 sheet frozen puff pastry, thawed according to package directions
¾ cup sugar
1 tablespoon cinnamon
½ teaspoon ground cardamom
½ teaspoon freshly grated nutmeg
½ teaspoon salt
Directions
Thaw the puff pastry according to the package directions. This typically takes a couple hours in the fridge.
When ready to bake, arrange your oven rack to the lowest position and heat it to 450ºF. Line a large sheet pan with parchment paper.
In a small bowl, stir together the sugar, cinnamon, cardamom, nutmeg, and salt. Scatter about half of the sugar into an even layer on your work surface and place the sheet of puff pastry on top. Scatter the remaining sugar overtop and, using a rolling pin, roll the pastry into a roughly 12-inch square. The goal here is to slightly stretch the dough and adhere as much of the sugar mixture as possible to the pastry.
Fold each side of the pastry halfway to the centre then fold over each side to meet in the centre. Fold this in half so that, if you look at the roll from the side, there will be 6 layers of rolled pastry.
Slice the roll into roughly 20 equal pieces and place cut side down onto the prepared sheet pan, leaving a couple inches of space between each.
Bake for 6 minutes then flip and bake for another 4 to 5 minutes until golden brown and flakey.
Set aside to cool completely and store at room temperature for up to 5 days.
