Remove the pastry sheet from the refrigerator and thaw at room temperature for 30 minutes.
Cut the pastry sheet into two rectangles.
Preheat the oven at 180 degrees C.
Line a baking tray with aluminum foil and grease with little oil. Keep it aside.
Sprinkle 1/4 cup of sugar over the flat surface.
Place the pastry sheet on the sugared work surface.
Sprinkle sugar (approx. 1/4 cup) in an even layer over the pastry sheet.
Roll it gently with a rolling pin to press the sugar into it.
Trim the edges if needed.
Now fold both long sides of the sheet towards the middle.
Then fold both long sides of the sheet once again to meet in the middle.
Now cut the folded sheet into 1/4 inch thick slices.
Repeat the same process with the remaining pastry sheet.
Place the slices on a baking sheet, spacing them 1 inch apart.
And pinch the base of the slice gently to form a “Y” shape.
Bake them in the preheated oven for 12 – 15 minutes or until golden brown color.
Place them on a wire rack and let them cool completely.
Store in an airtight container.