With a knife, very lightly score a line widthwise across the middle of the pastry. Starting at one short side, roll up jelly-roll style, stopping at the score mark in the middle. Starting at the other side, roll up pastry jell-roll style to score mark. Cut into 3/8-in. slices.
Place cut side up 2 in. apart on parchment paper-lined baking sheets. Sprinkle lightly with 1 tablespoon sugar.
Bake at 425° for 12 minutes. Turn pastries over and sprinkle with remaining sugar. Bake 5 minutes longer or until golden brown and glazed. Remove to wire racks to cool completely. Store in airtight containers. Yield: About 2 dozen.