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Pre-heat oven to 425F.
On a wooden board, sprinkle granulated white sugar all over.
Defrost the puff pastry as per the package instructions, leaving it on the counter for 30 minutes or so until it's perfect.
Unroll the puff pastry sheet and roll it into the sugar on each side, gently pressing.
Tightly roll the bottom of the pastry toward the middle, stopping at the center, then roll the top of the pastry to meet in the centre as well, or you can simply fold it like I did — both methods work.
Cut it into 12 equal pieces and place them onto a cookie sheet lined with parchment paper or use a silicone mat, making sure they look like little hearts facing you.
Bake for 15 minutes, flip them and bake for another 5-10 minutes or until golden.