THAW pastry at room temperature 30 min. Preheat oven to 350°F. Set rack at the middle level of the oven. Line 2 (15"x10") jelly-roll pans with parchment paper or aluminum foil.
MIX sugar and cocoa.
SPRINKLE 1/2 cup of the sugar mixture over the work surface. Unfold pastry and place on sugar. Scatter another 1/2 cup sugar mixture over pastry. Using a rolling pin, gently press the sugar into the pastry, about every 1/2". Reserve any sugar mixture that remains.
ROLL out pastry into 10" square. Turn the pastry over often to make sure most of the sugar adheres to it. Starting at short sides, fold the top and bottom edges of the pastry about a third of the way toward the center, then fold each edge over again, leaving 1/4" space in center. Finally, fold one side over the other, making a long, narrow pastry rectangle with 6 layers.
CUT pastry into slices, about 1/2" thick. Dip cut-side down into reserved sugar mixture. Place slices, cut-side down, 2" apart on prepared pans. Refrigerate 30 min.
BAKE 20 min. or until well caramelized. Remove from pans. Cool on wire racks about 10 min. Pastries taste best when served warm, as a cookie with a fruit or custard dessert with coffee. Store pastries in an airtight container. Makes about 30 pastries.
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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