Preheat oven to 400 degrees. Unfold puff pastry onto a cutting board; cut crosswise into 5 equal strips.
Spread 4 strips with raspberry jam, and sprinkle with 2 tablespoons sugar. Stack coated strips; top with remaining strip. Freeze until firm, 10 to 15 minutes.
Line 2 baking sheets with parchment paper. With a serrated knife slice stack crosswise 1/4-inch-thick placing slices on baking sheets as you work, 4 inches apart. Sprinkle with remaining 2 tablespoons sugar.
Bake until puffed and golden, 15 to 20 minutes. Cool slightly on baking sheet, then transfer to a wire rack to cool completely.
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