Preheat oven to 425 degrees.

Line a baking sheet with parchment paper.

Combine sugar, zest and salt. Sprinkle half of the sugar mixture on a clean work surface and place puff pastry on top. Evenly sprinkle the remaining sugar on top of the pastry. Using a rolling pin, roll the dough until it is it is a 13- inch share and the sugar is pressed into the pastry.

Fold the top side of the pastry so it meets halfway to the middle (basically a quarter fold) then fold again to reach the middle of the pastry. Repeat with the bottom half. Then fold one half on to the other half as if closing a book. Slice the pastry into 1/4 inch slices and lay flat, cut side up, onto the prepared baking sheet.

Bake for 20 minutes or until golden, flipping halfway through. Cool completely before serving. Can be made in advance and stored in an airtight container at room temperature up to 1 day.