Crispy Raspberry Pastries

Puff Pastry sheets

3 Tbsp. raspberry jam

2 Tbsp. sugar

Thaw puff pastry sheets on the counter. Then unfold 1 sheet at a time and cut crosswise into 5 equal pieces. Leave 4 pieces touching and spread with jam. Sprinkle with sugar. Place the jam cover strips on top of each other and then top with the uncoated strip. Repeat the process with the second piece of puff pastry. Place stacks in the freezer for 15 minutes.
Preheat oven to 375 degrees. Cut stacks crosswise into 1/4" pieces. Place 3-4 inches apart on a parchment lined cookie sheet. Sprinkle each lightly with a pinch of sugar. Bake until golden brown, about 12 minutes. Watch closely as they can brown very quickly at the end. Remove from the cookie sheet and let them cool on the parchment paper.