1/2 (17 1/4 ounce) package frozen puff pastry (1 sheet) -- thawed
1/2 cup sugar
1 ounce semisweet baking chocolate -- melted
Heat oven to 375º. Lightly grease cookie sheet. Sprinkle sugar over kitchen counter or breadboard. Roll pastry into 1/8-inch-thick rectangle, 12 × 9 1/2 inches, on sugared surface. Mark a line lengthwise down center of rectangle. Fold long sides of rectangle toward center line, leaving 1/4 inch uncovered at center. Fold rectangle lengthwise in half to form strip, 12 × 2 1/2 inches, lightly pressing pastry together.
Cut strip crosswise into 1/4-inch slices. Coat both sides of slices with 1/2 cup sugar. Place about 2 inches apart on cookie sheet. Bake 8 to 10 minutes, turning after 5 minutes, until cookies begin to turn golden brown. Immediately remove from cookie sheet to wire rack.
Cool completely. Dip ends of cookies into melted chocolate. Place on waxed paper until chocolate is firm.