Thaw the puff pastry sheet for 40-45 minutes.

Preheat oven to 425 degrees F. Combine sugar and spices. Set aside.

Line a baking sheet with parchment paper and spread about ¼ cup of the cinnamon-sugar mixture on it, roughly in the shape of the puff pastry.

Transfer the defrosted puff pastry to the baking sheet on top of the sugar mixture. Spread the remaining ¼ cup of sugar mixture liberally over the top of the puff pastry.

Use a rolling pin to gently roll out the puff pastry both horizontally and vertically, which will cement the sugar into the pastry.

Remove parchment paper. Fold the puff pastry inward from the edges to meet in the middle. Then fold again, in half. With a sharp knife, cut half-inch slices and transfer them to a parchment paper-lined baking sheet.

Bake for 6-7 minutes on one side and flip for another 4-5 minutes

Remove from oven and allow to cool on a cooling rack. Store leftovers in an airtight container for up to 5 days.