Raspberry Pastries

I got this recipe from the May 2004 Everyday Food magazine. I've looked at it several times over the past years and finally got around to making these yummy treats this week when I found a box of puff pastry in my freezer that was ready to expire. My camera was in Detroit, so I've borrowed Martha's pics to show you how cute these are.
Preheat oven to 400. Unfold 1 sheet (8 1/2 oz.) of thawed frozen puff pastry(this will take about 20 minutes on your counter) onto a cutting board. Use a pizza cutter to cut into 5 equal strips (mine were 1 7/8 in. x 10 in.). Note: if you don't have a plastic ruler in your kitchen to use for measuring heights and such, go get one...you will use it way more than you think you will, so it is worth the 50 cents or so.

Spread 4 of the strips with a total of 3 TBSP. raspberry jam. (I found that if you leave a little border of plain pastry around the edges they are much less messy). Then sprinkle those same 4 strips with a total of 2 TBSP. sugar. Stack the coated strips and top with the plain strip. Put the stack in the freezer until very firm (I only waited 10 minutes, but wish I'd have waited 20).

Line 2 baking sheets with parchment paper. Using a serrated knife, slice the stack crosswise into 1/3 inch strips. I got about 25 out of mine although Martha somehow got 30...go figure. Lay the slices on their sides about 4 inches apart and sprinkle with sugar. (Try not to get much sugar on the paper as it tends to burn.)

Bake until puffed and golden, 15-20 minutes. (Mine took 18.) Cool slightly on baking sheet, then transfer to a wire rack to cool completely.

These were a fun treat that reminded me of some raspberry shortbread cookies I used to love. They were best the first day, but were a still good the next. I'd say they are very tea-cookie-esque.