DIRECTIONS
1. Preheat oven to 450 ̊F. Line a sheet pan with parchment.
2. Empty 8 packets (1⁄4 cup) of sugar onto a separate sheet pan. Scrape vanilla bean and top with a pinch of salt. Gently mix with a fork until combined, and spread into an even layer.
3. Unfold puff pastry onto sugar mixture, flipping and sprinkling to completely coat both sides.
4. On a clean work surface, roll out puff pastry into a 12” square. Fold each side of the square to go halfway to the middle. Fold sides again to meet in the middle. Fold one half over the other, as if closing a book, to make a total of 6 folds.
5. Slice dough into 16 equal pieces (about 1⁄2” thick slices) and place on prepared sheet pan. Brush tops with melted butter and sprinkle with remaining sugar.
6. Bake for 6 minutes until caramelized and brown on the bottom. Flip and bake an additional 4-5 minutes until caramelized on the other side. Transfer to a cooling rack.
