FIRST WAY - CHOCOLATE ORANGE:

1 sheet puff pastry
1 cup granulated sugar
1/4 cup cocoa powder
2 tbsp. orange zest
1 tsp. salt

SECOND WAY - PECAN SPICE:

1 sheet puff pastry
1 cup granulated sugar
1/2 cup pecans, chopped very fine in food processor
2 tsp. cinnamon
1 tsp. ginger
1 tsp. salt

THIRD WAY - CINNAMON ROLL:

1 sheet puff pastry
1 cup light brown sugar
1 tbsp. cinnamon
1 tsp. salt

Defrost puff pastry and roll onto a lightly floured countertop. Combine remaining ingredients and spread evenly over pastry.

Starting at the end opposite yourself, roll the top half of the pastry as tightly as possible toward the center. Roll end nearest you to the center and firmly press rolled sides together.

Let roll chill in the refrigerator at least one hour or till completely firm.

After 1 hour, remove roll from the refrigerator and slice into 1/4-inch slices.

Preheat oven to hot (450°F) and prepare baking sheet by lining with parchment paper. Place cookies onto parchment.

Bake at 450°F for 12 to 14 minutes, turning once halfway through.

Submitted by: Sharyn Thomas