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In a small bowl, stir together 3/4 cup of the sugar, the cinnamon, and the salt. Sprinkle half of this mixture evenly over a clean work surface to form a roughly 12-inch square.
Unfold the thawed puff pastry sheet onto the sugared surface. Sprinkle the remaining cinnamon-sugar mixture evenly over the top of the pastry. Using a rolling pin, gently roll the pastry to a roughly 10×12-inch rectangle, pressing the sugar lightly into both sides.
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