Preheat the oven to 190 degrees.

On a lightly floured surface, roll out the thawed puff pastry until it is about 3 mm thick.

Cut out a rectangle of 35 x 25 cm and 12 strips of 15 x 2 cm.

Sprinkle the rectangle with 70 g of sugar and roll over it with a rolling pin, pressing lightly.

Roll the two shorter ends of the pastry towards the center and cut these two parallel rolls and join them together in slices about 1.5 cm high.

Place them on a baking sheet and bake for 15 minutes, turning them over after 10 minutes.

Finally, remove the puff pastry twists from the oven and let them cool on a rack.

Cut the strips of pastry in half lengthwise, leaving them whole on one side, then twist the two halves together at the base.

Brush them with a little cold milk, sprinkle with 30 g of sugar, then place them on the baking sheet and bake them, still at 190 degrees, for about 12 minutes.

When you see the twists golden and crispy, remove them and place them on the rack as well.

Knead the leftover pastry, roll it out to a thickness of at least half a centimeter and cut out disks of 4-5 cm, lightly scoring them in the center with a smaller diameter pastry cutter.

Brush them with milk, sprinkle with sugar, place them on the baking sheet and bake for 10 minutes.

They are ideal with tea to accompany a cream.