Then on a flat and clean surface sprinkle some of the sugar mixture, place the pastry over the sugar and roll the dough out slightly with a rolling pin.

Brush with the melted butter and sprinkle with a pinch more sugar mixture.

Fold two opposite edges evenly about an 2 inches each edge.

Then fold in the same edges again evenly, allowing the edges to meet in the middle. Again, gently roll the pin over pastry to press it all down together.

Then fold together and chill the dough for 15-30 minutes in the fridge so that the butter becomes firm.

Cut the dough into pieces. About a centimeter thick.

Dip the sides into the remaining sugar. Shake any excess sugar off and place on a tray lined with a parchment sheet.

Place pastry approximately 2 inches apart to give them enough room to expand. I also added a drop of melted butter to each one.

Place tray in preheated oven. Bake for 8-12 minutes.

When done immediately transfer onto a cooling rack and leave to cool.